Discover Experimental African Specialty Coffee
At Coffee & Paste, we are dedicated to providing the highest quality coffee beans. We work with farmers using experimental methods to produce interesting, exquisite coffees from in and around Kenya. Our beans are expertly roasted, capturing the true essence of its region, preserving the origin characteristics.
Current Farmer...
C01 - David Maguta
David Maguta coffee stands out for its exceptional quality and distinct flavour profile. Grown in the highly fertile volcanic red soil of Nyeri, this coffee boasts a rich and vibrant taste with notes of citrus, chocolate, and floral undertones. With its meticulously hand-picked beans and carefully controlled fermentation process, David Maguta coffee offers a truly unparalleled sensory experience that is sure to delight any coffee connoisseur.
Current Process...
Carbonic Maceration Natural
The carbonic maceration process uses cherries that are picked perfectly ripe, are hand-sorted, and floated to remove over-ripe and under-ripe cherries. The washed cherries are pulped before being placed in temperature and humidity-controlled tanks flushed with carbon dioxide to remove all oxygen from the tank. After fermentation, the coffee is dried on raised beds for 12-18 days before being stored and milled. Our CM Natural cherries are placed in the tanks still as whole cherries.
