ברכישת כל סוגי קפה קלוי בסכום:

בין 600 ש"ח ל-1000 ש"ח עם קוד קופון "15%" תקבלו 15% הנחה

בין 1001 ש"ח ל-1500 ש"ח עם קוד קופון "25%" תקבלו 25% הנחה

מעל 1501 ש"ח עם קוד קופון "30%" תקבלו 30% הנחה

This special co-fermented natural lot is processed using locally sourced orange in the fermentation vessel. The coffee is sourced from the Sipi Falls microregion on Mount Elgon, Eastern Uganda. The purchase price of this coffee includes a dedicated premium used to fund social projects in the community.

This season the Budwale farmer group comprised 201 farmers, cultivating at altitudes ranging between 1,600 and 1,900masl.

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.

Mt Elgon is an extinct volcano on the border with Kenya and is thought to be the oldest volcano on the African continent. The massive base and gentle slopes support thousands of smallholder farmers, with arabica coffee is cultivated across a broad band around the mountain between 1,200 and 2,200masl. Volcanic soils, plentiful rain, high altitude and abundant sunshine are all contributing factors to the excellent terroir of the Mt Elgon region.

In this lot ripe coffee cherries are selectively harvested and then delivered to the wetmill. The cherries are floated in a clean water tank to separate by density (lower quality cherries float and are removed).
These cherries, together with locally-sourced orange, were fermented in a cool anaerobic environment for 96 hours (4 days) before being put directly on to raised beds to dry. The drying takes up to 30 days.
After drying the coffee is rested for around 1 month before moving to a dry mill for secondary processing (hulling, sorting, grading, handpicking and bagging in Grainpro/Ecotact bags for export