This Süssmund release is identified with Wamuguma Factory in Kiambu, operated within the Ritho Farmers' Cooperative Society. The product summary gives elevations of 1,600–1,900 metres and lists Batian, Ruiru 11 and SL28. AA is part of the physical grade; it does not independently establish how the coffee will taste.
The source describes washed processing with 12–48 hours of fermentation, followed by washing and two to three weeks of raised-bed drying. Parchment resting and subsequent sorting are also mentioned. Süssmund's sensory notes compare the coffee with blackcurrant, rhubarb and rosehip. These remain attributed descriptions of the offered lot, without an independent BeanScene cupping.
The roaster includes pour-over, AeroPress, French press and automatic filter brewing among the suggested methods. Its preferred tasting window is one to eight weeks after roasting, distinguished from the package's best-before date. Record your actual recipe and assess the result rather than assuming the Kenyan origin or AA designation requires one universal preparation.
The conversation
A good question can make a better brew.