IN THE CUP
Whether you prefer your coffee black or white, you won't be disappointed in this clean, bright and juicy cup boasting flavours of pomelo, peach and white jasmine.
STORY BEHIND THE CUP
An isolated community steeped in a long history of producing coffee. Bulaago is hard to reach at the best of times, but unseasonal rains make this impossible. The only road in and out is functionally a gorge, slowly carved out over hundreds of years by water. This further isolates the rural community and selfishly, makes transporting coffee infinitely more difficult. A common solution adopted is to use Boda Boda, or small motorcycles to transport bags of coffee chery down the mountain where it can be processed. The 100kg sacks of cherry are balanced on each motorcycle and carefully ridden down a river.
Other than the logistical hurdles, Bulaago is an ideal coffee growing region with fertile slopes, lots of sun and enough water at one of the highest elevations on Mt Elgon.
The Bulaago site is managed by young Kasim, who started as a casual labourer at the Muyanda site during Zukuka Bora’s infancy. Kasim travels hours from his home and family each week for the duration of the harvest, navigating different regions' customs and language barriers. This year Bulaago had over 200 contributing producers who also might have farms with other crops or cattle.
BREW GUIDE
Dose: 16g coffee | 240g Water at 96°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
