The Supernatural process takes the traditional natural processing methods and uses a combination of techniques that vary the fermentation and drying time in order to explore a bolder cup profile. Supernaturals are sweet, adventurous, and flavorful.
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. Combining the natural characteristics of classic Kenyan cup profiles with intensified fruit flavours and bold body can only result in extraordinary outcomes.
David has worked for many years on his fermentation techniques and this coffee is a shining example of it.
