Washing Station: Maguta Estate

Process: CM Natural

Varietal: Ruiru

Altitude: 1650 – 1800 m

Ruiru cherries were fermented in the whole cherry at a cool temperature for a very extended period to push dark fruit and chocolate flavours. After that they were dried on raised beds stacked a few cherries deep for thirty days to create a soft winey quality and keep sweetness high.

Washing Station: Maguta Estate

Process: CM Natural

Varietal: SL28/SL34

Altitude: 1650 – 1800 m

This CM Natural Indigo coffee is thick, winey and intense due to the extended time spent in whole cherry fermentation at an ambient temperature. These SL cherries were then slowly shade dried after being removed from the tanks to elevate the darker fruit and chocolate notes and rich texture.

Washing Station: Maguta Estate

Process: CM Natural

Varietal: SL28/SL34

Altitude: 1650 – 1800 m

This CM Natural Indigo coffee is winey and complex with dark fruit and red fruit qualities due to the very extended time spent in whole cherry fermentation at a cool temperature. These SL cherries were then dried stacked thick after being removed from the tanks to boost date-like sweetness and chocolate notes.

Washing Station: Maguta Estate

Process: CM Natural

Varietal: SL28/SL34

Altitude: 1650 – 1800 m

These SL28/SL34 variety coffee cherries were put into tanks, charged with CO2 and then spent a long time undergoing CM fermentation at a stable and cool temperature to bring deep red fruit flavours and some darker notes as well. The cherries were then dried on raised beds stacked thick for the first ten days to bring a winey character, intensify fruit and create a long finish. They were then spread thin for twenty days and turned regularly to complete the drying process. 

Washing Station: Maguta Estate

Process: CM Natural

Varietal: Batian

Altitude: 1650 – 1800 m

Batian variety coffee cherries spent a long time undergoing CM fermentation at ambient temperature to create red fruit flavours before being dried on raised beds stacked thick for the first five days to maintain fruit intensity and enhance body. They were then spread thin for twenty days and turned regularly to complete the drying process.

Washing Station: Maguta Estate

Process: CM Natural

Varietal: Batian

Altitude: 1650 – 1800 m

Batian variety coffee cherries spent a long time undergoing CM fermentation at ambient temperature to create red fruit flavours before being dried on raised beds stacked thick for the first five days to maintain fruit intensity and enhance body. They were then spread thin for twenty days and turned regularly to complete the drying process.

Washing Station: Maguta Estate

Process: CM Natural

Varietal: SL28/SL34

Altitude: 1650 – 1800 m

This Amber CM Natural was made using SL28 and SL34 variety cherries, fermented for a short time at ambient temperature to focus on citric and malic fruit flavours. After fermentation they were spread thin on raised beds and dried for thirty days to deliver clarity and high quality acidity.

Washing Station: Thageini

Process: CM Washed

Varietal: SL28/SL34

Altitude: 1650 – 1800 m

Using short whole cherry fermentation at ambient temperature this Amber CM Washed expresses juicy texture, florals and citrus fruit flavours. After the tank the cherries were pulped, and thoroughly washed in channels to maintain the elegant mouthfeel and floral notes before being dried on raised beds in full sun for fourteen days.

Washing Station: Thageini

Process: CM Washed

Varietal: SL28/SL34

Altitude: 1650 – 1800 m

The classic CM Washed Kenyan coffee is all about refined flavours and a pristine tactile experience which are created by first placing whole cherries into tanks charged with CO2 for a short fermentation time at an ambient temperature. After fermentation they are removed, pulped and thoroughly washed before being dried in a thin layer on raised beds for eighteen days.