A natural-processed coffee from Maguta Estate in Nyeri and Embu counties, Central Kenya, grown on red volcanic soils by the Murware Farmers cooperative. This carbonic maceration (CM) lot features ripe cherries selected and sorted by specific gravity, then subjected to anaerobic fermentation in sealed tanks with controlled temperature and humidity. The coffee is dried over 25-35 days in thick stacks. Amber classification indicates delicate flavor profile with orange and yellow fruit notes, emphasizing transparency over intensity.
