David Ngibuini

David Ngibuini produces coffee in the Nyeri region of Kenya, with plots situated at altitudes ranging from 1650 to 1800 meters. This geographic context frames the cultivation of traditional regional cultivars. The varietal landscape represented in the catalog consists entirely of the SL28 and SL34 cultivars. These two varieties are recorded across all of the lots attributed to this producer in the index. The process portfolio shows a strong emphasis on experimental preparation methods alongside traditional ones. Carbonic maceration is the dominant treatment method observed in the data, complemented by a single natural process lot. The catalog footprint for David Ngibuini includes seven total coffees evaluated in the index, with an average Cherrybook Index of 70.8 across these lots. Three different roasters currently carry offerings from this producer, and zero lots are presently in-stock. Recent catalog entries feature multiple roasters utilizing carbonic maceration lots from the Maguta Estate. Examples include Maguta Supernatural and Maguta CM Jasper from Black and White Coffee Roasters, alongside Kenya Maguta Estate Amber CM Lot H03, Kenya Maguta Estate Supernatural CM Lot 172, and Kenya Maguta Estate Indigo Lot 163 from Rogue Wave Coffee. Overall, the catalog data illustrates a focused production model centered on classic Kenyan varieties prepared primarily through carbonic maceration methods for specialty roasters.