Embark on an extraordinary coffee journey with the collaboration of Martin Shabaya, ranked 4th in the global Barista Championship, and Maguta Coffee Estate celebrated for innovative lots created using the Carbonic Maceration process. This Single Origin Specialty Coffee is an artful blend of flavors – From vibrant violet berries and tropical pineapple to hibiscus notes, red wine depth, and a zesty lemonade twist. With sparkling acidity and a lingering finish, it’s a testament to meticulous craftsmanship.

Experience the synergy of Shabaya’s expertise and Maguta’s innovation, immersing yourself in the world of
“locally crafted coffee” for a truly exceptional sensory


Brewing Guide (how to use):

Coffee at its Peak: For optimal flavor, use your beans between 17-24 days after roasting.

Grinding Guide:

  • Grind to Order: Grind beans right before brewing to preserve the coffee’s full-bodied flavor.
  • Grind Size: Adjust the grind size according to your brewing method. A fine grind works best for espresso, while a coarser grind is ideal for French press or pour-over.
  • Consistency: Ensure your grind is even. A burr grinder is preferred for uniformity, which is crucial for even extraction.

Dosing Done Right: Start with a 20.7g dose of coffee, adjusting between 20.7-21.2g to taste.

Beverage Weight Wisdom: Your target beverage weight should be 39-42g, beginning at 40g.

Extraction Essentials: Extract for 25-30 seconds to achieve a balanced flavor profile.

Temperature Tips: Brew your coffee at 93.5 degrees Celsius for optimal extraction.

Milk Matters: For milk-based beverages, use 115-120g of full cream milk for a luxurious texture.

Freezing Freshness: Freeze your beans 19-20 days after roasting if not used immediately, to maintain freshness.

Enjoy your skillfully crafted brew, with the nuanced flavors and aromas that only well-prepared coffee can provide.