Kenya - Project Origin Maguta Estate Indigo Lot 163 | CM Natural - 100g - Archived

Origin

• 🇰🇪 Kenya· Nyeri

Tasting notes

Character

• Experimental
  50
• Funky
  40

The Maguta Coffee Estate, run by David Ngibuini, who works across Nyeri and Embu counties in Central Kenya, and produces some of the most classically extraordinary Kenyan coffee you can access. 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. In addition, Project Origin have collaborated with Maguta Estate to build carbonic macerationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. infrastructure that can be used to process coffee from all the farmers in the region, as a way of building a sustainable resource for producing high-quality grade coffees. CM selection is a selection of the finest carbonic macerated coffees produced by Project Origin this year. Their carbonic maceration (CM) coffee is produced on a varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of plantations around the world. The process was first introduced to the specialty coffee industry by Saša Šestić, founder of Project Origin, at the World Barista Championships in Seattle in 2015. Since then, Project Origin has researched and developed various CM technologies in different countries. In the carbonic maceration process, ripe coffee cherries are selected, manually sorted, and then subjected to specific gravity sorting, and overripe and unripe coffee cherries are sorted. Flushable CM Selection Coffee (CMW) is pulped and placed in a humidity and temperature controlled tank, where carbon dioxide is injected to remove all oxygen in the tank. After fermentation, the coffee is dried and stored in raised beds for 12-18