We're thrilled to be sharing with you our first lot from David Maguta, a young producer who is dedicated to growing his family's farm through innovation. Most farmers told him that he can only make good profit by suppling big volumes of coffee. However, David did more research and knew that through his 5 acres of coffee, he could increase the quality of the coffee through processing techniques and joined a partnership with Project Origin.
In collaborating with Project Origin and David have collaborated on a joint initiative committed to improving the livelihoods of the local community In each region, through restoration and improvement of farming practices, as well as implementing a range of Carbonic Maceration processing techniques, in order to create a higher and more sustainable income for producers.
His coffees were seen in finals of the most recent WBC and we can't wait to share this lot 146 with you. With this lot he utilised Carbonic Maceration Natural techniques in cool temperatures to produce a coffee with such clarity flavours of prosecco, apricot jam, and florals of orange blossom.