This coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster and was cupped blind against three other coffees including a control sample. After cupping, it was tasted as a brewed coffee and an espresso extraction. For more information on my sample roaster and method, see our reference page.

Note: The website link above will take you to the relatively new web page of this roaster. There is no shopping cart in place just yet, so follow the coffee link to contact the roaster.

"Wagumuga" - I just love the way that sounds! But more to the point, this South-Central Kenyan auction lot coffee, harvested in 2007, is still an outstanding coffee today. I had fun with this one and tried it in every way possible for me - espresso drinks, French press, vacuum pot, drip and formal cupping, dark-roasted, light-roasted - it's just bullet proof - a great coffee at every turn. Nothing seems to phase it.

In the cup, it's layer upon layer of flavors - molasses, honey and caramel, savory spices, cedar, and for fruit, berry-dominated with some cherry and citrus as well.
It goes a bit winey upon cooling but really - only a bit, not like many other Kenyan coffees that are almost undrinkable when they cool off. It's medium bodied with lively acidity, and a very long, sweet finish. What more could one ask for from a Kenyan coffee?

Dry Fragrance: 4.6
Wet Aroma: 4.7
Flavor: 7.9
Finish: 7.8
Acidity: 7.8
Body: 7.7
_______________________________
TOTAL (subtotal + 50): 90.5

• Lighter Roasts: For enjoying everthing this coffee has to offer.
• Darker Roasts: The mid-tones dominate - molasses, chocolate and caramel with fruit and spice still present and enjoyable.
• As Espresso: Great balance of fruit, spice and chocolate. Makes a good SO shot and an even better cappuccinno.