Layers of Legacy
- Regular price
- $58.00
- Sale price
- $58.00
- Regular price
-
- Unit price
- per
320g NET - 4 x 80g - Filter
This special release features four Maguta Estate lots:
- Past Reliability – Washed AB (80g)
- Present Advancements – Carbonic Macerated Natural (80g)
- New Progression #1 – Nitrogen Macerated Washed (80g)
- New Progression #2 – Nitrogen Macerated Natural (80g)
Limited Edition
COFFEE PROFILE
This release brings together the tradition of Kenyan coffee and the innovation of modern processing. Curated by Sasa Sestic and developed in close collaboration with David Ngibuini of Maguta Estate, Kenya: Past, Present and Progression is a celebration of both legacy and experimentation.
Across four coffees—all grown and processed on a single estate in Kenya’s Central Highlands—this set explores how fermentation can influence flavour, structure, and sensory identity in the cup. From clean, classic washed profiles to bold, nitrogen-fermented naturals, each lot offers a distinct perspective on process innovation and the potential it holds for producers and coffee lovers alike.
Crafted for professionals, educators and curious coffee drinkers, this special release invites you to taste how tradition and technology can work hand-in-hand to redefine what Kenyan coffee can be.
| TASTES LIKE | Fruity, brown sugar, dark chocolate and tropical |
| ROAST | Filter |
Story
Maguta Coffee Estate is nestled in the scenic landscapes of Nyeri and Embu counties in Central Kenya. This region, with its rich red volcanic soils and cool climate, provides an ideal environment for coffee cultivation. The imposing presence of Mount Kenya, coupled with the lush greenery, creates a unique terroir that imparts vibrant acidity and complex flavours to the coffee beans.
The estate thrives on the dedication and camaraderie of the Murware Farmers, a dynamic and fast-growing group in the Muruguru area. These farmers, deeply rooted in the Kikuyu community, embody a spirit of teamwork and mutual support, maintaining high farming standards across their collective 18,000 coffee trees. The community's rich cultural heritage and deep connection to the land are reflected in the exceptional quality of their coffee.
Maguta Estate is well-equipped with modern processing facilities, including 10 fermentation tanks, shaded parabolic drying tables, and an all-concrete fermentation room. With tools like Brix and pH meters, the estate ensures meticulous processing quality. In collaboration with Project Origin, Maguta Estate has embraced carbonic maceration technology, enhancing the region's coffee production capabilities. This partnership not only elevates the coffee's grade but also secures better incomes for the producers and farmers, fostering a sustainable and prosperous future for the local community. Through these efforts, Maguta Estate stands as a beacon of innovation and quality in the Kenyan coffee landscape.
| PRODUCER | David Ngibuini |
| REGION | Nyeri & Embu |
| VARIETAL | SL28 & SL34 |
| PROCESS | Washed AB, Carbonic Maceration (CM) Natural, Nitrogen Macerated (N) Washed and Natural |
| ALTITUDE | 1650-1800 masl |
Origin
Maguta Coffee Estate is nestled in the scenic landscapes of Nyeri and Embu counties in Central Kenya. This region, with its rich red volcanic soils and cool climate, provides an ideal environment for coffee cultivation. The imposing presence of Mount Kenya, coupled with the lush greenery, creates a unique terroir that imparts vibrant acidity and complex flavours to the coffee beans.
The estate thrives on the dedication and camaraderie of the Murware Farmers, a dynamic and fast-growing group in the Muruguru area. These farmers, deeply rooted in the Kikuyu community, embody a spirit of teamwork and mutual support, maintaining high farming standards across their collective 18,000 coffee trees. The community's rich cultural heritage and deep connection to the land are reflected in the exceptional quality of their coffee.
Maguta Estate is well-equipped with modern processing facilities, including 10 fermentation tanks, shaded parabolic drying tables, and an all-concrete fermentation room. With tools like Brix and pH meters, the estate ensures meticulous processing quality. In collaboration with Project Origin, Maguta Estate has embraced carbonic maceration technology, enhancing the region's coffee production capabilities. This partnership not only elevates the coffee's grade but also secures better incomes for the producers and farmers, fostering a sustainable and prosperous future for the local community. Through these efforts, Maguta Estate stands as a beacon of innovation and quality in the Kenyan coffee landscape.
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 88-90 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 the brew between 3:00 - 3:30. |
| Best Freeze Date | 7-12 days after roast |
