Kenya is one of the world’s most iconic coffee origins known for its vibrant acidities and refined profiles. It is an origin with naturally rich volcanic soils, community harvesting and co-operative washing stations that are exploring a variety of processing methods and techniques beyond our beloved washed and double washed lots. By introducing natural, carbonic maceration, and supernatural processing techniques, we are discovering new expressions of the classic Kenyan acidities and profiles. It is our pleasure to work with Thageini Washing Station and Maguta Estate in Nyeri County exploring such variety in processing, and this selection of carbonic macerated coffees is a celebration of the work of Kenyan coffee farmers, producers, and families.
The Washing Stations
Maguta Estate
Thageini
Maguta Estate
Maguta Estate, run by our friend David Ngibuini, and Project Origin have collaborated on a joint initiative committed to improving the livelihoods of the local community in each region through restoration and improvement of farming practices, as well as implementing a range of carbonic maceration processing techniques, to create a higher and more sustainable income for producers and farmers. With the help of David, the Murware Farmers who deliver their cherries to Maguta Estate assist each other in maintaining their farming standards, resulting in ever-improving coffees. It is with great pride that we showcase the work of those who contribute towards the making of this Maguta Estate CM Selections range.
Thageini
Known as the heart of Kenya, Nyeri County is characterised by its cool temperatures and the rich, volcanic soils made fertile by the Great Rift Valley that stands proud through the land. This climate and soil combination results in optimal conditions for slow-maturing, extra-dense beans, which round out the beautiful Kenyan flavours we know and love to consume. The team at the Thageini Washing Station collect cherries from 450 local farmer – 350 men and 100 women members of the Aguthi Farmer’s Co-operative Society – and carefully hand sort them before using Project Origin’s carbonic maceration processing techniques to deliver even more of the finest Kenyan coffees we have the pleasure of tasting. This CM Selection has come from four years of collaboration between Project origin and the Thageini team.
Coffees
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.
