Kenya Maguta Estate CM Natural 160g Signature Series bag

Kenya | Maguta Estate | David Ngibuini | SL28/SL34 CM Natural, Jasper Community Well 1 | Signature Series

$36.00 AUD

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80 Somersby Falls RD, Somersby NSW

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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: SL28, SL34

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Developed by Scott Agricultural Laboratories in Kenya, SL28 is known for its excellent drought resistance and stunning cup quality. It exhibits bright, winey acidity with notes of blackcurrant and citrus. SL28 is one of the reasons Kenyan coffees are so revered. However, it’s highly susceptible to leaf rust and pests.

Also from Kenya’s Scott Labs, SL34 shares a similar profile to SL28 but performs better in wetter climates. It offers a rich body and acidity, with bold fruit notes and complexity. SL34 is commonly interplanted with SL28 to hedge against environmental extremes.

Processing Method: Natural CM

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The CM Natural process brings a modern twist to traditional natural processing by introducing carbonic maceration—a technique adapted from fine winemaking. Ripe whole cherries are placed in sealed, CO₂-rich tanks, creating an anaerobic environment that slows down fermentation and enhances the activity of specific yeasts and bacteria. This extended, controlled fermentation allows complex flavour precursors to develop within the fruit before it’s slowly dried as a whole cherry on raised beds. The result is a fruit-forward, intensely aromatic coffee with layered complexity. Expect bold tropical and berry notes, silky texture, and a vibrant, wine-like profile. CM Natural coffees are known for their explosive character and lingering sweetness.

Producer: David Ngibuini

Farm: Maguta Estate

Region / Area: Nyeri & Embu, Muruguru

Altitude: 1650–1800 MASL

Harvest Period: November – February 2026

Sourcing Partner: Project Origin

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest L100 Ultra

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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Cherry, raspberry, dark grape and milk chocolate - sweet and jammy.

Cupping Score: 86.5

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Kenya | Maguta Estate | David Ngibuini | SL28/SL34 CM Natural, Jasper Community Well 1 | Signature Series - When is peak flavour?

Medium Roast - Roasted on Roest L100 Ultra

A Community Well lot. To celebrate 10 years, Project Origin selected five coffees from five origins, with all profits from each funding the construction of one community water well. This is Kenya Community Well Lot 1 - by choosing it, you are helping bring clean water to families around Maguta Estate.

David Ngibuini & Maguta Estate

Maguta Estate, run by David Ngibuini, works across Nyeri and Embu counties in Central Kenya. The Murware farmers who deliver cherry here are a close-knit cluster in the Muruguru area, sharing around 18,000 trees on red volcanic soils and helping each other keep farming standards high.

David's partnership with Project Origin began in 2018, after he reached out to discuss processing techniques. Years of investment in infrastructure and training followed - 10 fermentation tanks, shaded parabolic drying tables, Brix and pH meters - and David's coffees are now recognised among Kenya's finest. In 2024 his coffee placed first in the Best of Kenya competition, with multiple lots in the top 10.

Carbonic Maceration Natural - Jasper Profile

Hand-sorted cherries (90%+ ripeness) are sealed in tanks flushed with CO2 to push out oxygen. With yeast activity, temperature and humidity controlled, the whole cherries go through a long anaerobic fermentation before being laid in thick stacks to dry slowly over 25-30 days. Project Origin cups the lots with David to curate their signature Jasper profile.

Expect cherry, raspberry and dark grape over milk chocolate - sweet, jammy and full of fruit.

About the SL28 & SL34 Varieties

SL28 and SL34 were selected in the 1930s by Scott Agricultural Laboratories in Nairobi, which is where the 'SL' comes from. SL28 was bred from drought-resistant Tanzanian stock, while SL34 traces back to French Mission Bourbon trees at Kabete. Together they became the backbone of Kenyan specialty coffee and remain the varieties most smallholders in Nyeri grow today.

Both are tall, low-yielding trees that need careful farming, but roasters around the world seek them out for their intense, juicy acidity and deep red-fruit and blackcurrant character. SL28 tends to bring the vivid, sparkling fruit; SL34 adds body and sweetness at high altitude.

In this carbonic maceration natural, the classic Kenyan fruit is pushed into jammy territory: cherry and dark grape up front with a milk chocolate base.