ABHORRENT PASSAGE, Kenya
Clementine, Caramel, Spiced Plum
| Producer | David Ngibuini |
| Washing Station | Maguta Estate Mill |
| Region | Nyeri & Embu, Central Kenya |
| Varietal | SL28, SL34 |
| Processing | Carbonic Maceration Washed |
| Altitude | 1,650 - 1,800 MASL |
Maguta Estate works across Nyeri and Embu counties in Central Kenya, run by David Ngibuini on the red volcanic soils of the Muruguru area. Cherry is delivered by the Murware farmers, a fast-growing cluster tending a collective of roughly 18,000 trees.
The mill was built for control. Ten fermentation tanks, three shaded parabolic drying tables, an all-concrete fermentation room. The intent is plain: raise processing quality, and with it the price returned to the farmers who grow the fruit.
The partnership with Project Origin began in 2018, after David read The Coffee Man and reached out to discuss processing. Carbonic maceration entered the estate's work in 2019, and later harvests pushed further into nitrogen-flushed techniques built for clarity and mouthfeel. In 2024 his coffee placed first in the Best of Kenya competition, with multiple lots in the top ten.
This lot is SL28 and SL34, the classic Kenyan selections bred for structure and acidity. Taken through carbonic maceration before washing, the estate's signature clarity is carried into a deep, layered cup.
