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KENYA MAGUTA NATURAL NITROGEN OPAL
KENYA MAGUTA NATURAL NITROGEN OPAL
KENYA MAGUTA NATURAL NITROGEN OPAL - Image 2
KENYA MAGUTA NATURAL NITROGEN OPAL - Image 3

KENYA MAGUTA NATURAL NITROGEN OPAL

pineapple — raspberry — lychee — honey

145,00 zł

Instead of the familiar bright citrus and blackcurrant notes, it reveals surprising layers of tropical fruit, high sweetness, and silky texture. A bold twist on a Kenyan classic perfect for those seeking a fresh and unconventional cup.

On business days, most parcels are shipped within 24 hours!

Category:

Additional information

Weight N/A
Packaging

200g
Processing method

Natural Nitrogen
Brewing method

Pour over
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Product description

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  • Country of origin:

Kenya

  • Region/farm/cooperative:

Nyeri, Maguta Estate

  • Producer:

David Ngibuini

  • Botanical species:

SL28 / SL34

  • Processing method:

Natural Nitrogen Opal

  • Cultivation height:

1,900 – 2,200 masl

  • Harvest date:

2025

  • Brewing method:

Pour over

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How does Aga brew this coffee?

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Brewing method for this coffe
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Ikona Metody parzenia Pour Over
Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Recipe:

Brewing method:

Conical brewer like v60 or origami with conical filter.

Coffee dose:

20g

Grind setting:

Slightly coarser than brown sugar crystals (comandante 25 clicks).

Water:

300g

Water temperature:

92°C

Preparation:

  1.  Prepare: vessel to which you will be brewing coffee  (can be server, jug or a mug)  , scale, paper filter, chosen brewer
  2. Grind 20g of coffee.
  3. Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better 
  4. Add coffee and gently distribute it evenly..
  5. Divide your water into 5 pour, 60g each. Pour every potion every 40sec. Start timer when you make first pour:

    time on timer

    amount of water to pour

    total water poured at the end of pour

    0:00

    60

    60

    0:40

    60

    120

    1:20

    60

    180

    2:00

    60

    240

    2:40

    60

    300

  6. When the water goes through coffee bed, remove brewer and enjoy the coffee.
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The origin of this coffee

Odstęp
Maguta Coffee Estate, run by David Ngibuini, operates across Nyeri and Embu in Central Kenya, producing coffees that define the classic Kenyan profile – vibrant, juicy, and extraordinary. The cherries come from the Murware Farmers, a fast- growing group in Muruguru who collectively manage over 18,000 coffee trees rooted in rich red volcanic soils.
Since 2018, David has collaborated with Project Origin to develop experimental  methods such as carbonic maceration and invest in infrastructure. The results have been remarkable: in 2021, Kenya’s barista champion Martin Shabaya placed 5th at WBC with David’s coffee, and in 2024 his lots dominated Best of Kenya – taking first place and securing several spots in the top 10.

Variety

SL28 and SL34 are two of the most famous coffee varieties grown in Kenya, developed in the 1930s by Scott Agricultural Laboratories (hence the SL). Both
originate from Bourbon and Typica. SL28 thrives best in drier regions, producing coffees with an exceptionally complex profile – juicy acidity with notes of blackcurrant, citrus, and wine. SL34 is more resilient to higher rainfall and humidity, offering a fuller body with flavors of stone fruits, berries, and caramel. Together, they form the foundation of the Kenyan taste profile that made the country famous worldwide – intense, clean, and full of character.
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Processing

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For this CMN Nitro Opal lot L5, only the ripest red cherries are handpicked before being placed in sealed tanks flushed with nitrogen. Inside, yeast activity, temperature, and humidity are carefully controlled during a short, cool anaerobic fermentation. The cherries are then removed and laid in thick stacks for a slow drying period of 25–35 days, reaching a stable 10–12% moisture. Once dried, the coffee remains in its  cherry pods until milling and export. Project Origin cups and curates these lots in collaboration with David to create the distinct Signature Opal profile – layered, vibrant, and unmistakably refined.

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Delivery and returns

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Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

.

17 pln

21 pln

.

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information
  • I do not accept returns from companies.
  • I do not accept returns sent on delivery.
  • Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

  • name, surname, address, e-mail address of the Buyer,
  • the date of conclusion of the Agreement constituting the basis for the complaint,
  • subject of the complaint, indicating the Buyer’s request,
  • any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.

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