Kenya Maguta Estate Indigo Lot 1823
RM50.40 RM56.00
Tasting Notes: Dark Grape, Passionfruit, Mango, Peach, Jackfruit, Lychee, Bergamot
Region / Nyeri County
Varietal / Ruiru
Process / CM Natural
Altitude / 1650-1800m
Varietal / Ruiru
Process / CM Natural
Altitude / 1650-1800m
This roast profile is suitable for filter and espresso brewing.
Run by our friend David Ngibuini, and Project Origin have collaborated on a joint initiative committed to improving the livelihoods of the local community in each region through restoration and improvement of farming practices, as well as implementing a range of carbonic maceration processing techniques, to create a higher and more sustainable income for producers and farmers. With the help of David, the Murware Farmers who deliver their cherries to Maguta Estate assist each other in maintaining their farming standards, resulting in ever-improving coffees. It is with great pride that we showcase the work of those who contribute towards the making of this Maguta Estate CM Selections range.Processing Details
Ruiru variety coffee cherries spent a long time undergoing CM fermentation at ambient temperature to create red fruit flavours before being dried on raised beds stacked thick for the first five days to maintain fruit intensity and enhance body. They were then spread thin for twenty days and turned regularly to complete the drying process.
CM Selections
The Carbonic Maceration (CM) process was first introduced to the world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in a variety of countries. In 2018 PO started to do experimental lots with this washing station, obtaining very positive results. Meteku might not be an experienced cupper but understands that high quality comes from a controlled and careful process. And he dedicated a small part of his team exclusively to look after all Carbonic Maceration experiments. After the first results started to come out, Meteku was very happy but also full of ideas on how to keep improving even more for next harvest.
The Carbonic Maceration (CM) process was first introduced to the world by Project Origin founder, Saša Šestić during the 2015 World Barista Championship in Seattle. Since then, Project Origin has researched and developed a range of CM techniques in a variety of countries. In 2018 PO started to do experimental lots with this washing station, obtaining very positive results. Meteku might not be an experienced cupper but understands that high quality comes from a controlled and careful process. And he dedicated a small part of his team exclusively to look after all Carbonic Maceration experiments. After the first results started to come out, Meteku was very happy but also full of ideas on how to keep improving even more for next harvest.
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Tasting Notes: Rose, Cherry, Raspberry, Vanilla, Honey Dew Region / Nyeri CountyVarietal / SL28/SL34Process / CM NaturalAltitude / 1650-1800m This roast profile is suitable for filter and espresso brewing. Run by our friend David Ngibuini, and Project...