Jose in Space [2022]

Nestled on the North-West Side of Mt Elgon at an elevation of over 2000 metres above sea level, the coffee growing conditions are ideal. It is also home to loads of chameleons found hanging out all day on the coffee trees. Ken, Zukuka Bora’s Sipi Falls manager, is working with farmers to improve quality with selective harvesting and better processing methods. Farmers bring cherry to the Zukuka Bora site where it is floated and visually inspected before drying. Zukuka Bora pays the highest price for cherry on the mountain, and follows it with an after season bonus, but also demands the highest quality. Farmers are paid on the day for cherry, unlike other mills which defer payment until later in the postseason. This ensures that the money goes directly to the farmers and their families when they need it most. Jose in Space uses an increasingly popular method known as anaerobic fermentation to take these incredible coffees, supercharge them, and launch them out of the stratosphere and into the stars! Anaerobic fermentation allows the cherries to begin the fermentation process in the absence of oxygen. This promotes yeasts and bacterias that thrive in an oxygen deprived environment, to dominate the fermentation process, and leads to characteristics that are totally unfamiliar with more traditional processing methods. Sweet like Starburst and toffee with a delicious passion fruit acidity. So chuck on your favourite Jose Chameleone playlist, brew yourself a cuppa and countdown to liftoff. We’ve sourced this coffee directly from our partners at Zukuka Bora, and handled the import ourselves. Sipi on this delicious coffee while listening to those sweet afrobeat sounds.