ABHORRENT PASSAGE

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 estate holds ten fermentation tanks, three shaded parabolic drying tables, and an all concrete fermentation room, infrastructure built to 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 repertoire in 2019, and recent harvests have pushed further into nitrogen flushed techniques aimed at clarity, intensity and mouthfeel. In 2024 David's coffee placed first in the Best of Kenya competition and held multiple lots in the top ten.

This lot is SL28 and SL34, the classic Kenyan selections bred for structure and acidity, taken through a carbonic maceration washed process that carries the estate's signature clarity into a deep, layered cup.