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

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