[ESPRESSO] UGANDA ZUKUKA BORA ELGON LOT 1 - ANAEROBIC NATURAL SL14 & SL28

PRODUCED BY ZUKUKA BORA 

MT ELGON, UGANDA

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RASPBERRY, STRAWBERRY JELLY, POACHED PEAR
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ABOUT ZUKUKA BORA

Zukuka Bora began in 2014 from a simple idea: help coffee producers on Mt Elgon find a reliable market for their coffee again. What started as a small community project between JENGA and Commonfolk grew into an exporter working directly with producers across the mountain, building buying stations and processing infrastructure while investing back into the communities around them. Today, Zukuka Bora is doing some pretty exciting things with Ugandan coffee, combining long-term relationships with careful processing and a willingness to experiment.

Although some of the green lots offered by Commonfolk are mixed between varying regions around Mt Elgon. Higher-scoring lots and/or similar flavour-lots are grouped together. This lot is a prime-example of that. 

Most coffee from Zukuka Bora are a blend of 2 Scott Lab (SL) hybrid varieties: SL14 and SL28. These are known to be high yielding and highly disease and insect resistant. 

 

HOW THIS COFFEE IS PROCESSED

*Notes on this specific lot coming soon. 

 

For now here's a general idea of how the coffees are experimentally/anaerobic processed: 

The somewhat standard recipe is the ripe cherry is taken and placed in plastic drums, sometimes with water or a combination of co-fermentation additions, frequently passionfruit that grows on the vine at the Sipi buying site. The drums are labeled
and notes taken for each, with details on when the next check should be or any actions needed. The coffee is usually in these tanks for a total of 72 hours or more. The drums are fitted with an airlock to make sure the fermentation gases are released and pressure isn’t building, essentially starving the coffee from oxygen. The coffee is then laid out on beds and dried the same way the natural process coffees, lots of attention is paid early to make sure the high risk early drying is done well.