Bududa honey | Uganda

TL;DR:  From one of Michael’s favourite origins, and maybe his favourite processing method… AND a project that has changed the lives of so many people… and guess what else, it’s freaking delicious!

 

We were approached by Commonfolk Coffee randomly in early 2024. They came to us saying they had a large volume of Ugandan coffee coming, and because of their commitment to the relationship with the producers and project at origin, they now just had too much for themselves to sell and they wanted to get it out further into the world. Michael’s eyes lit up like you wouldn’t believe… After trying our first coffee from Uganda a few years ago, we’ve been wanting more, and this was like christmas. As we learnt more about the project that these coffees are part of, we knew we had to buy as much as we could, and share the story.

We’ve roasted this coffee with as much love and heart that it was delivered to us with… which is a lot. We’ve changed things around a little to make sure we highlight some characterful acidity, but really make that honey process sweetness shine. 

From our import partner, Commonfolk Coffee:

Have you heard the story of Zukuka Bora? They’re doing some amazing things in the Mt Elgon coffee region! They have a really special bond with Commonfolk.They’re a social enterprise that’s all about empowering farming communities and making coffee sustainable and regenerative. Commonfolk’s initiative, The Cup That Counts, has funded Zukuka Bora’s journey from the beginning. We chuck 20 cents from every coffee we sell into the initiative and it’s helped Zukuka Bora buy demonstration farms, build processing centres, get machinery, and provide training and employment to over six coffee farming communities in Mt Elgon.

 

When Commonfolk helped buy the first plot of land for the demonstration farm in 2014, nobody could’ve predicted how much of an impact Zukuka Bora would have on the community. Their first official harvest in 2015 only yielded about 250kg of washed arabica coffee, which was below specialty grade and only from a small group of farmers. But, fast forward to the 2022/23 harvest, and Zukuka Bora is expecting over 400 tonnes of specialty grade cherry, with cupping scores ranging from the mid 80s all the way up to 88-89 SCA points! They’re even producing honey processed coffees, high quality naturals, and experimental lots in partnership with Commonfolk’s roasting team.

 

Over the last few seasons, Zukuka Bora has built a name for themselves with their experimental processing methods. They’re the only ones making honey and natural processed coffees in Uganda, and they’ve been working with extended oxygen deprived fermentation to add value to the farmer’s coffee. Their 2021 harvest produced a coffee that got the highest price in the ‘Pearl of Africa’ auction! Commonfolk’s own roastery team has been helping them run experiments using various brewers yeasts, with particular success using the yeast used to make champagne. This year, they’re even experimenting with natural fermentations mixed with local fruits like pineapple and passionfruit. Can you imagine drinking coffee that tastes like pineapple and passionfruit?

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc