Farm
The Maguta Coffee Estate, run by Mr.David Ngibuini, works across Nyeri and Embu counties in Central Kenya, and produces some of the most classically extraordinary Kenyan coffee you can access, using both traditional and nontraditional processing methods. 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
 
Processing Method
Picking of only red cherries
Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
Controlled yeast activity, temperature and humidity of tanks
Extended anaerobic fermentation time in whole cherries at cool temperatures
Cherries are removed from the tank and laid in thick stacks for slow drying
Cherries are dried slowly over 25-35 days until moisture content is reduced to 10-12%
Coffee is then delivered to the dry mill in dried cherry pods until export
Project Origin cups lots to curate this H8 coffee for our Signature Jasper profile in collaboration with David