Unicorn [2021]

Unicorn [2021]

This is the third consecutive harvest we've been lucky enough to get our hands on the coffee we've dubbed the Unicorn - and to say we're just a little bit excited would be an understatement! The Bududa farming group have partnered with Zukuka Bora to create an exquisite expression of natural Ugandan coffee. The majority of Zukuka Bora's farming partners occupy the northwestern slopes of the Wanale Ridge. Bududa, however, is south facing leading to some truly unique characteristics expressed in the cup. Only the ripest cherries are hand selected to be dried on raised African beds to enhance the intense fruitiness we enjoy in this coffee. Using some of the funds donated through The Cup That Counts, Zukuka Bora was able to invest in a state-of-the-art drying facility to manage the rate of air flow and sun the drying coffee is exposed to. This leads to better control of the cherry’s fermentation, and ultimately a better cup of coffee. The results speak for themselves, with this year's Unicorn microlot exhibiting the highest cupping scores of any harvest to date. Aromas of ripe apricot lead into a cup full of juicy mandarin and fizzy sherbet that we've come to expect from the Unicorn. We imported this coffee ourselves and it was sourced directly from our partners at Zukuka Bora. Just for the lols here's some Unicorn based humour. What does a unicorn call their dad? Pop corn!

PRODUCER :   Zukuka Bora

CROP YEAR :   2021

COUNTRY :   Uganda

REGION :   Bududa


VARIETAL :   SL14 & SL28




Keeping it nice and loose for this roast profile. Trying to keep that sherbert acidity sparkling.

DOSE :   21g

YIELD :   55g

TIME :   30 seconds

TEMP :   94.5 degrees

NOTES :   Have we been brewing Unicorn wrong this whole time? Stretching the ratio to 1 : 2.6 has given this coffee a whole other level of balance. Enjoy
-Tommy T ( 22 / 11 / 21 )

This is just a starting place. We encourage experimenting and breaking the rules.

DOSE :   30g

YIELD :   500g

TIME :   2:45 - 3 minutes

NOTES :   Add 60g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.

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