New Release
Kenya Maguta Indigo

Region/Farm: Magura Estate Mill

Elevation: 1650–1800 m.a.s.l

Process: CM Natural

Variety: SL28/SL34

Roast Level: Light

Cup profile: Purples Grapes, Blueberry, Passionfruit

  • Picking of only red cherries
  • Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
  • Controlled yeast activity, temperature and humidity of tanks
  • Extended anaerobic fermentation time in whole cherries at cool temperatures
  • Cherries are removed from the tank and laid in thick stacks for slow drying
  • Cherries are dried slowly over 25-35 days until moisture content is reduced to 10-12%
  • Coffee is then delivered to the dry mill in dried cherry pods until export
  • Project Origin cups lots to curate this Lot 163 coffee for our Signature Indigo profile in
    collaboration with David