The Maguta Coffee Estate, run by David Ngibuini, works across Nyeri and Embu counties in Central Kenya and produces some of the most classically extraordinary Kenyan coffees available. The Murware farmers who deliver their cherries share a strong community spirit and collectively manage over 18,000 coffee trees growing on rich red volcanic soils.
Processing Capacity
Maguta Estate is equipped with the infrastructure needed for high-quality processing: 10 fermentation tanks, 3 shaded parabolic drying tables with 1-tonne capacity each, a concrete fermentation room, Brix meter, pH meter, and more. This investment ensures farmers are paid better returns for their cherries.
Project Origin and Maguta Estate continue to develop signature carbonic maceration processing, creating sustainable and consistently high-quality lots season after season.
Innovation & Flavor Development
In recent harvests, the teams have been experimenting with nitrogen-flushed processing techniques to influence mouthfeel, increase clarity, and intensify flavors. These refinements help elevate classic Kenyan cup profiles, increasing their market value and strengthening David’s farming community.
Challenges & Community Impact
Kenya’s coffee sector has faced declining production as farmers shift to alternative crops due to low payments. Through strong partnerships and infrastructure development, Maguta Estate aims to empower these communities, improve livelihoods, and raise the quality—and therefore the value—of their coffee.
David & Project Origin
Project Origin’s partnership with David began in 2017 after he reached out to learn more about processing techniques. While his coffees were already touching specialty levels, David sought to push quality further through innovation and deeper fermentation knowledge.
His passion, determination, and community-driven approach impressed Sasa Sestic, leading to collaborative investment in processing improvements at Maguta Estate. Within a few harvests, David’s coffees gained international recognition, ranking among Kenya’s finest lots.
In 2024, David’s coffee placed first and fifth in the Taste of Harvest Africa competition. In 2021, Kenya Barista Champion Martin Shabaya used David’s coffee to achieve 5th place at the World Barista Championship.
Signature Processing
Since 2018, David and Project Origin have introduced signature processing techniques to Maguta Estate—starting with carbonic maceration. Each harvest, the collaborative label celebrates innovation and the ongoing exploration of Kenyan flavor potential.
Today, Project Origin continues to proudly support David, working together to elevate Kenyan coffee and uplift the communities behind it.