Maguta Waridi, Kenya, Supernatural
- Regular price
- $26.50
- Sale price
- $26.50
- Regular price
-
- Unit price
- per
Cranberry, red grapes and orange
200g
rare find
COFFEE PROFILE
This Supernatural Mixed SL variety lot is fruity and has complex, changing sweet undertones. A note of red grapes is present in the aroma and acidity, and a sweet note of cranberry transitions to a hint of orange as it cools.
| TASTES LIKE | Cranberry, red grapes and orange |
| ROAST | Filter |
Story
Maguta Estate, nestled in Nyeri County's Central Highlands, is spearheaded by David Maguta, a visionary young producer redefining Kenya's specialty coffee landscape. Situated between 1,750 and 1,900 metres on the Aberdare Range's rich red volcanic soils, the estate reflects David's family legacy in agriculture. His parents, smallholder coffee growers, sold cherries through local cooperatives, but David saw the potential for more direct value and recognition for producers.
Founding Maguta Estate, David began experimenting with small-lot, high-precision processing methods, merging scientific knowledge with creativity. His signature Supernatural process involves meticulously sorted, high-Brix cherries, fermented in controlled oxygen-limited environments and slowly dried on raised beds. This approach results in a coffee bursting with tropical fruit, berry compote, and floral aromatics, while maintaining the structure and acidity synonymous with Kenyan coffee.
David's innovative methods have garnered acclaim from specialty buyers and international roasters, with his coffees featuring in national cupping competitions and global showcases. The Waridi Supernatural represents more than a coffee; it's a testament to the potential of Kenya's next generation of producers, blending tradition, science, and creativity. It embodies Nyeri’s highland terroir, the Maguta family's perseverance, and the progressive spirit driving Kenya's specialty coffee future.
| PRODUCER | David Ngibuini |
| REGION | Nyeri County |
| VARIETAL | SL28 and SL34 |
| PROCESS | Supernatural |
| ALTITUDE | 1750-1900 masl |
Origin
Nyeri County, Kenya
Nyeri County, located in Kenya’s Central Highlands, is a pivotal region in Africa's coffee narrative. Coffee cultivation began in the early 1900s when Scottish and British missionaries introduced Arabica trees to the fertile foothills between Mount Kenya and the Aberdare Range. The region's volcanic red loam soils, high elevations of 1,600 to 2,100 metres, and consistent rainfall create the perfect conditions for producing dense, flavorful beans with exceptional acidity and structure.
Initially dominated by European-owned estates under colonial rule, Nyeri's coffee landscape transformed post-independence in 1963. Land redistribution allowed thousands of Kikuyu families to cultivate coffee, leading to the establishment of cooperative societies like Gikanda, Tekangu, and Mutheka, which fostered community ownership and quality control. In the 1970s and 1980s, Nyeri gained prestige as Kenya’s leading coffee-producing county, with varieties like SL28 and SL34 thriving in its climate.Despite challenges in the 1990s and 2000s, Nyeri's smallholder farmers have maintained their reputation for world-class coffee, achieving top prices at the Nairobi Coffee Exchange and excelling in Cup of Excellence competitions. Today, Nyeri embodies Kenyan coffee excellence, uniting ideal terroir, meticulous processing, and a cooperative spirit that continues to shape generations of farmers.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish at 2:45 |
| Best Freeze Date | 7-12 days after roast |
