The Maguta Coffee Estate, run by David Ngibuini, who works across Nyeri and Embu counties in Central Kenya, and produces some of the most classically extraordinary Kenyan coffee you can access. The Murware Farmers who deliver their cherries to this Estate possess a team spirit and assist each other to maintain their farming standards. This group is a fast-growing cluster of farmers in the Muruguru area with a collective 18000 trees growing coffee cherries on red volcanic soils. The Maguta Estate contains enough materials to process coffee to a high-quality that allows the producers and farmers to be paid a better income. It has 10 fermentation tanks, 3 shaded parabolic drying tables each with a 1-tonne capacity, an all concrete fermentation room, Brix meter, pH meter, and more to help improve the processing quality. In addition, Project Origin have collaborated with Maguta Estate to build carbonic maceration infrastructure that can be used to process coffee from all the farmers in the region, as a way of building a sustainable resource for producing high-quality grade coffees.
CM selection is a selection of the finest carbonic macerated coffees produced by Project Origin this year. Their carbonic maceration (CM) coffee is produced on a variety of plantations around the world. The process was first introduced to the specialty coffee industry by Saša Šestić, founder of Project Origin, at the World Barista Championships in Seattle in 2015. Since then, Project Origin has researched and developed various CM technologies in different countries. In the carbonic maceration process, ripe coffee cherries are selected, manually sorted, and then subjected to specific gravity sorting, and overripe and unripe coffee cherries are sorted. Flushable CM Selection Coffee (CMW) is pulped and placed in a humidity and temperature controlled tank, where carbon dioxide is injected to remove all oxygen in the tank. After fermentation, the coffee is dried and stored in raised beds for 12-18 days. Their Natural Process CM Selection (CMN) is placed in the tank as whole cherries. After fermentation the coffee is dried on a raised bed for at least 30 days before being stored.
Processing Details:
o Early harvest cherries are delivered to the wet mill where the farmer hand sorts based on colour
o Ripe cherries are processed in airtight environment for an extended period at a cool
temperature to slow down fermentation creating a funky and fruity supernatural coffee
experience
o Cherries are wrapped in thick stacks on raised beds for three days to enhance
classic Supernatural qualities
o Cheries are then unwrapped and spread thin to dry for remaining period
o Moisture content is reduced to 10-12%
o Drying typically takes 25-30 days
o Coffee is delivered to the dry mill and stored in dried cherry pods for protection until
ready for dry milling and export
Recommend resting time: 2-3 weeks
Filter/Pourover: 90-92c, 1:16 // Espresso: 1:2.5, 32s
