For the first time ever, we have a coffee that will be available ONLY for our subscribers!

A super unique experimental lot! If we think of Kenya we get a washed, crisp, high acidic coffee, preferably with notes of lemon, black currants and gooseberries.

Imagine that you put a perfectly processed carbonic macerated natural on to of all of that. That’s what we have! The Maguta SL28/SL34 is a true masterpiece. The coffee has gone through  an extended fermentation in cherry, this lot had the fermentation juices recycled to intensify red fruit qualities before shade drying on raised beds to bring a syrupy texture and sticky sweetness.

This beautiful coffee comes from the Embu farm in the Nyeri region, grown on an altitude of 1800 masl. The Carbonic Maceration (CM) process was first introduced to the coffee world by Project Origin founder, Saša šestic during the 2015 World Barista Championship in Seattle. If you are already a subscriber, you're up for a treat. If you're not, sign up today and until the 15th of March to get your hands on this subscription exclusive lot.