Background info: 

Here we go our first Kenyan release for 2025. We present to you The Maguta Coffee Estate in Kenya, run by David Ngibuini. This estate produces high-quality coffee while empowering local communities. The estate has state-of-the-art processing facilities and innovative infrastructure. 

Despite Kenya's declining coffee production due to poor farmer payments, Maguta Estate aims to improve livelihoods and coffee quality, promoting sustainable coffee production.

Their exceptional processing facilities allow them to produce a range of diverse flavours through unique processing methods, one of them being the Supernatural process. What is Supernatural processing you ask? Well, here is the lowdown:

Early harvest cherries are hand-sorted by color at the wet mill. It then undergoes anaerobic fermentation; ripe cherries are processed in an airtight environment at a cool temperature for an extended period, creating a funky and fruity flavour profile.

The cherries are then wrapped in thick stacks on raised beds for 3 days to enhance classic Supernatural qualities. The cherries are then unwrapped, spread thin, and dried for 25-30 days, reducing moisture content to 10-12%.

The result is a unique and flavorful coffee experience. We spent quite a long time with this coffee, sample roasting, dialing in, and tasting on many occasions. This coffee is geared towards filter and espresso. We picked up notes of plums and cranberries, citrus acidity, and sweetness you would find in a grapefruit. These notes continue in your espresso but on a concentrated level; the acidity is heighten providing vibrancy with a juicy mouthfeel. On milk it feels light and fluffy think of a vanilla cake with just enough sweetness.