Wanale | Uganda

TL;DR:  Our first fully washed release from our Ugandan haul this year. Showcasing the truly special nature of coffee from the area, as transparently, as cleanly, and as sweetly as possible.

 

This lot is sourced from a small community of farmers in Mount Elgon, Eastern Uganda. These farmers supply Zukuka Bora Coffee Company - more on them below. The purchase price of this coffee includes a dedicated premium used to fund social projects in the community. 

The Zukuka Bora Coffee project was set up to support the people of Mt Elgon in many different ways. While coffee farmers are at the heart of the project, the profits from the project are also used to support their partner NGO: JENGA Community Development. JENGA have been working in the Mt Elgon area for almost 20 years, and had laid much of the groundwork for Zukuka Bora to build relationships with farmers and their communities. JENGA operate a range of projects - including education sponsorship, clean water schemes, savings groups, health promotion and training, and wider farming support.

Kaserem is one of the newer regions supported by Zukuka Bora, and an area that has recently emerged as a distinct coffee-producing locality. Nestled at approximately 1750 metres above sea level, Kaserem is situated just below the renowned Sipi Falls.

Historically, coffees from this region were amalgamated with those from the Sipi site, collected by Kaserem locals and transported to the Sipi site to be purchased. But now we get to enjoy them in all their glory, as they deserve!
 

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 washed process clean sweetness shine. 

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