Maguta - CM Jasper

MEET THE PRODUCER | David Ngibuini oversees the sprawling processing center that is Maguta Estate, a wet mill that processes coffee from Murware farmers throughout Embu and Nyeri, in central Kenya. David and his team use traditional and experimental processing methods to process these coffees, utilizing Maguta Estate’s huge facility and modern technology to improve quality and, consequently, elevate incomes for the farmers who entrust their crop to Maguta.

For several years, David Ngibuini has worked with our Aussie friends at ONA Coffee through a coffee importing venture called Project Origin. The duo has sought to refine familiar Kenyan flavors, using advanced techniques such as nitrogen flushing and carbonic maceration. Efforts such as these are helping to raise the perceived quality and value of Maguta's coffees, resulting in strong relationships and favorable outcomes for Murware farmers.

TRUST THE PROCESS | Officially, the name for the process which this lot underwent is Maguta CM N Jasper 164. That might read as awfully complicated, but it’s actually a fairly straightforward natural processing protocol—with a little carbon dioxide added in for good measure. After being picked at peak ripeness, whole coffee cherries are placed inside sealed tanks with added CO2, forcing oxygen out of the fermentation environment. The coffee cherries settle in for an extended period of anaerobic fermentation, during which time temperature, humidity, and yeast activity are carefully monitored and controlled. After this, the cherries are removed from the tanks and spread out in thick layers for slow-drying, which lasts anywhere from 25 to 35 days.

TAKE A SIP | Despite its considerable processing, this coffee drinks more like a washed coffee than a natural. You can think of it as having all the markings of a good Kenyan coffee, but those flavors are turned all the way up to eleven! Tell-tale berry notes present as blackberry, and that trademark acidity can be perceived as fresh limes. Rather than herbal or savory notes, this coffee is floral like hibiscus. It sips like something really special and complex, and yet still approachable and crowd-pleasing—not unlike a crisp cola with a twist of lime.

Origin | Nyeri & Embu, Kenya

Producer | David Ngibuini

Wet Mill | Maguta Estate Mill

Process | CM Natural

Variety | SL28, SL34

Elevation | 1650–1800 masl

Produced by David Ngibuini, this Kenyan offering from Black & White Coffee Roasters showcases the distinct character of the SL28 varietal. Sourced from the high-elevation landscapes of Nyeri & Embu, the coffee undergoes a CM Natural process. While processing methods vary significantly in their impact on the final cup, this specific technique is designed to highlight the inherent vibrancy of the cherry.

In the cup, the profile presents a complex interplay of blackberry, fresh limes, hibiscus, and crisp cola. When evaluating such nuanced profiles, referencing a flavor wheel can be a helpful tool for identifying these specific acidic and sweet characteristics. Because Kenyan coffees are often celebrated for their bright, phosphoric acidity and intense fruit-forward profiles, this lot serves as a compelling example of how meticulous post-harvest handling can elevate the traditional qualities associated with this renowned coffee-growing origin.