The Maguta Coffee Estate, run by David Ngibuini, works across Nyeri and Embu counties in Central Kenya and produces some of the most extraordinary Kenyan coffee you can access. David has worked on his fermentation techniques for many years and with the help of Project Origin, he has now added the Nitrogen process to his existing repertoire of Carbonic Maceration, Supernatural and Washed processes.
The Nitro process is similar to Carbonic Maceration, but as the name suggests, Nitrogen is used instead of CO2. We had a hard time differentiating this from South American coffees at the cupping table (which included natural Geishas among others). We really believe that David has brought out something unique from Kenyan coffee with this process.
This coffee is tropical, with a velvety texture and qualities similar to a subtle rosé wine. Just in time for summer!
