COFFEELAB - Uganda Jukia Natural Anaerobic Filter 250 g

Whole-bean specialty coffee from Uganda, roasted in Warsaw by Coffeelab. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. In the cup, you can expect the hints of plum, maple sirup and spices.

Country: Uganda

Region: West Nile, Zombo

Farm: Jukia Microstation

Varietal: SL14

Processing: Natural Anaerobic

Altitude: 1250 m n.p.m.

ABOUT THE COFFEE

We knew at first glance that this would be an interesting coffee. An anaerobically fermented Uganda? After the first cupping, our taste buds had spoken: this was autumn in a cup! Expect dried fruit and gentle spice, as if drizzled with maple syrup, all with a subtly fermented edge.

The SL14 cherries are first carefully sorted by hand and then in water. Next, they go into sealed, 240-litre containers, where they ferment for 72 hours without air entering. Afterwards, they are spread out on raised drying beds in the sun. The cherries dry whole, as you would expect from a natural process, while the team regularly checks their moisture levels and turns them gently to avoid damaging the fruit.

It all happens at Jukia Microstation in Zombo District, north-western Uganda. Built in 2022 by Zombo Coffee Partners, the station is managed by the company and processes harvests from over 300 local farmers. The partnership goes well beyond delivering ripe cherries, though. Farmers also learn to make compost and liquid fertilisers, grow legumes between their coffee plants and plant shade trees. Add mulching and digging trenches to protect the soil from being washed away during heavy rain. Plenty of groundwork… literally. According to Zombo Coffee Partners, healthier soil was one of the factors that helped the 2024 harvest reach nearly twice the size of the previous season’s.

All that’s left is to decorate the label with leaves and conkers, then curl up under a blanket with a freshly brewed cup. Or grab a coffee to go and head out for a stroll in the warm autumn light.

RECIPE

• Method: Origami (dripper)
• Dose: 18g
• Time: 3:15
• Yield: 300g
• Temperature: 93°C
• Grind: coarse

Place the Origami with the server or mug on the scale, start the timer, and at the designated second/minute pour in a circular motion up to the target weight specified in the recipe.

POUR TIME / WEIGHT:

0:00 - 50g

stir, 0:30 - 100g

1:00 - 150g

1:30 - 200g

2:00 - 250g

2:30 - 300g (final pour, allow the coffee to draw down)

Stir the brewed coffee before tasting.

Store in a cool, dry place.