Wamuguma AA Espresso

Honestly, we all love a Kenya espresso. We don't know why we haven't done one earlier. Yes, it's old school - but we're here for it Having hosted Sucafina for a fresh crop cupping of Kenya pre-shipment samples, this lot absolutely jumped off the table at us for its sweetness, with all the rich fruits and jammy notes we love in a a classic Kenya. Nicely rounded, we thought this would be a belter spro without needing screaming acids to be tuned down. Brew Guide: Best Brewed with: Espresso Medium-Light Roaster Influence: While it's still super dense and well sorted so we can hit it hard with heat for a faster overall roast, we're quite deliberately extending the end of the roast and hitting a hotter end temperature. Moving past peak clarity, further still past peak acidity, and to the point the cup presents as cooked fruits, caramels and that rich almost savoury note that marks a classic + well developed Kenyan. Told you it was old-school (this would have been a classic filter roast back in the day, mind) Best Rested: 3+ Weeks Filter: 65g/L, 94°C, touch coarser - likely go down to 90°C when rested Espresso: 18g in/45g out/30-35s - real classic style 1:2.5 vibes. Might show more roast character with turbo/soup style We're tasting: Classic Kenya espresso aromatics - buttery stewed fruits & caramels, alongside brûléed grapefruit. In the cup it's syrupy and dense with purple grape juice, blackcurrant jam, dark honey and butter as the front notes, and a distinct cola-bottles esq note to the finish. Bright + rich, super nice. In Milk - Blackberry Pannacotta