Kenya Maguta Natural Nitrogen Opal
Summary
Kenya Maguta Natural Nitrogen Opal is a coffee from the Maguta Estate in Nyeri, Kenya, produced by David Ngibuini. This lot consists of SL28 and SL34 varieties, processed using the Natural Nitrogen Opal method, which involves nitrogen-flushed anaerobic fermentation and slow drying. The cup profile reveals layers of tropical fruit, high sweetness, and silky texture, with notes of pineapple, raspberry, lychee, and honey. Grown at 1,900–2,200 masl and harvested in 2025.
V60
- Coffee in
- 20 g
- Water
- 300 g
- Temperature
- 92°C
Grind: Slightly coarser than brown sugar crystals (comandante 25 cl
- 1.Grind 20g of coffee.
- 2.Insert paper filter into the brewer and add 100ml of water to soak it and make it suit the brewer better.
- 3.Add coffee and gently distribute it evenly.
- 0:00Pour 60g of water. Total water: 60g.
- 0:40Pour 60g of water. Total water: 120g.
- 1:20Pour 60g of water. Total water: 180g.
- 2:00Pour 60g of water. Total water: 240g.
- 2:40Pour 60g of water. Total water: 300g.
- 9.When the water goes through coffee bed, remove brewer and enjoy the coffee.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- David Ngibuini
- Altitude
- 1900 - 2200 m.a.s.l
- Variety
- SL34, SL28
- Notes
- Lychee, Raspberry, Pineapple, Honey
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The roaster
Sheep & Raven is the Polish specialty coffee project of Agnieszka Rojewska—World Barista Champion 2018 and one of the most decorated baristas on the planet. Ba…
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