Hibiscuss, Lemon Candied, Raspberry, Apricot and Blackcurrant.
|Elevation:||1,650m - 1,800m|
|Process Type:||Anaerobic Honey
About this Specialty Coffee
Project Origin and Maguta 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 Anaerobic Honey processing techniques, in order to create a higher and more sustainable income for producers. The result of this collaboration is the Maguta Estates Selections range, from the Nyeri and Embu farms, that we are happy to share with you.
This Anerobic Honey had extended fermentation time in the tank at a cool temperature before being transferred to drying beds for slow shade drying, delivering lots of orange fruit with hints of red and yellow. Short whole cherry fermentation gave this coffee the juicy texture and malic, stone fruit flavour, followed by thin drying on raised beds to deliver clarity and quality of acidity.