Kenya Maguta CMW Amber Lot L13

Coffee-growing landscape at Maguta, Kenya
Project Origin · CM Selections · Amber

Kenya / SL28 + SL34 / Lot L13

MAGUTA.
BRIGHT. FLORAL.
BEAUTIFULLY CLEAN.

Citrus · Orange · Peach · Floral · Clean

Maguta, Kenya. Photography courtesy of Project Origin.

In the cup

A Kenyan coffee with clarity at its heart.

Maguta CMW Amber brings together SL28 and SL34 varieties with carefully controlled fermentation, washing and slow drying.

CitrusOrange
PeachFruit sweetness
FloralClean finish

Tasting notes describe the coffee’s character, not added ingredients.

Origin
Kenya
Coffee
Maguta CMW Amber
Varieties
SL28 / SL34
Process
CM Washed
Lot
L13
Selection
Project Origin Amber
Coffee blossoms at Maguta
Coffee in bloom at Maguta. Project Origin.

The place behind the cup

Rooted in central Kenya.

Maguta Estate is run by David Ngibuini and works with coffee-growing communities across Nyeri and Embu. Project Origin’s estate profile describes red volcanic soils and a collaboration focused on improving coffee quality through careful processing.

Estate context from Project Origin’s Maguta profile. The photographs document an earlier visit, rather than this specific harvest.

Understanding CM Selections

Amber is a flavour family.

Project Origin groups its CM coffees into gemstone profiles. Amber centres on a balance of flavour, sweetness and acidity, with orange, yellow and red fruit character and an emphasis on delicacy and clarity.

FlavourSweetnessAcidity

Explore Project Origin’s CM Selections

Open the official CM Flavour Spectrum PDF

From cherry to green coffee

What happens inside a CM lot?

CM means carbonic maceration. Sealed tanks flushed with carbon dioxide create an oxygen-free environment, giving producers control over fermentation conditions.

This diagram follows the Maguta L13 lot sheet. CM processing varies between lots.

  1. 01 / SELECT

    Ripe red cherries

    Only ripe red cherries are selected for the lot.

  2. 02 / FERMENT

    Whole cherries + CO₂

    Cherries enter sealed, CO₂-flushed tanks. Yeast activity, temperature and humidity are controlled during a short, cool fermentation.

  3. 03 / WASH

    Pulp, then wash

    After fermentation, the cherries leave the tanks, are pulped and washed.

  4. 04 / DRY

    Slow drying

    20–30 days of drying brings moisture to 10–12%. The coffee rests in parchment before dry milling and export.

Ripe red coffee cherries at Maguta
Ripe coffee cherries at Maguta. Photography courtesy of Project Origin.

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Sources & photography

Lot details and process: Project Origin’s Maguta estate and L13 lot sheet. CM background: CM Selections.

Real Maguta photography courtesy of Project Origin. Process and flavour illustrations are explanatory graphics created for this page.