Last updated: 2026-09-11T00:21:29.835Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/black-white-coffee-roasters/maguta-supernatural/reviews)

**Traitement:** [Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

,

[Fermentation prolongée](https://www.coffeelist.co/fr/insights/processing-method/extended%20fermentation)

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[Macération carbonique](https://www.coffeelist.co/fr/insights/processing-method/carbonic%20maceration)

**Région:** [Nyeri, Kenya 🇰🇪](https://www.coffeelist.co/fr/insights/region/ce713a8c-1174-450c-a1f0-e453887b8444)

·

[Embu, Kenya 🇰🇪](https://www.coffeelist.co/fr/insights/region/2140e39d-22c3-4dc4-b724-c801a26fc916)

**Variété:** [SL28](https://www.coffeelist.co/fr/insights/variety/sl28)

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[SL34](https://www.coffeelist.co/fr/insights/variety/sl34)

**Altitude:** 1650-1800 m alt.

## Ce que dit la marque

> MEET THE PRODUCER | David Ngibuini oversees the sprawling processing epicenter that is Maguta Estate, a wet mill which processes coffee from Murware farmers throughout Embu and Nyeri, in central Kenya. David and his team use both traditional and experimental processing methods to process these coffee, utilizing their huge facility and modern technology to boast better incomes for the farmers who entrust their crop to Maguta. For several years now, David Ngibuini has been working with our Aussie friends at ONA Coffee through a coffee importing venture called Project Origin. The duo has sought to further refine familiar Kenyan flavors, using advanced techniques such as nitrogen flushing and carbonic maceration (you'll see some of those experiments on our menu later this spring!). Efforts such as these are helping to raise the perceived quality and value of Maguta's coffees, resulting in stronger relationships and better outcomes for Murware farmers. TRUST THE PROCESS | After being handpicked at peak ripeness, microlots are transported to the wet mill and hand sorted for quality. Next, the coffee cherries are placed in sealed tanks for an extended bout of anaerobic fermentation. They are then laid out in thick stacks on African raised beds for about 2 days to slowly begin the drying process - doing so allows for some lingering fermentation to occur, resulting in a fruitier cup. Finally, they are spread out in thin layers until optimal moisture content (10-12%) is achieved. TAKE A SIP | Versatile and complex, this coffee brings the acidity and spice characteristics we expect from Kenyan coffees, with the introduction of something distinctly tropical. Floral like hibiscus and citric like blood oranges, it reminds us more of a beach drink than it does a Bloody Mary. Characteristic black currant combines with a ramped up sweetness to give us something that reminds us - both in taste and in texture - of blackberry jam. ___________________________________________________________________________ Origin | Nyeri and Embu, Kenya Producer | David Ngibuini Wet Mill | Maguta Estate Mill Process | Supernatural Variety | SL28, SL34 Elevation | 1650-1800 masl

Original en anglais.

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# Maguta - Supernatural

[Voir sur le site du torréfacteur](https://www.blackwhiteroasters.com/products/r-maguta-supernatural)

## Profil

### Caractéristiques gustatives

**Corps:** 29/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 77/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 64/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 25/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 86/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire — 2/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Mûre

Cassis

Orange sanguine

Hibiscus

Fruits tropicaux

Confiture de mûres

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