Berry Clean Speciality Brew
Tasting Notes: Raspberry, Golden Syrup Dutch Cocoa
Process: Honey.
Region: Kanungu, West Uganda
Direct Trade Partner: Gorilla Summit Coffee
Variety: SL28 Altitude: 1,500–1,800masl
Grade: 86.75 SCA
THE PROCESS
The speciality coffee was black honey processed, a method that sits between washed and natural coffees.
After harvesting, the coffee cherries are pulped—removing the skin but leaving a thick layer of sticky fruit (known as “mucilage”) on the bean. Instead of washing this away, the beans are dried slowly with that fruit still clinging on.
You get the clarity of a washed coffee with the richness and depth of a natural. Drying beans with fruit intact means producers must be more hands-on, with constant turning and airflow to avoid fermentation going too far.
That extra attention is what makes honey process coffees so special and so rewarding.
DIRECT TRADE
Not only does this speciality coffee taste good, it does good. It is a change agent.
Ugandan Black Honey is sourced through our direct trade partners, Gorilla Summit Coffee, in Uganda, where we work face to face with the people who grow it.
Every cup connects right back to farmers in Uganda, people like Ian who produced this Ugandan Black Honey Coffee.
It’s coffee that’s helping fund water tanks, send kids to school, and change lives on the ground.
Because when the grower is valued, the impact goes far beyond the cup. This speciality coffee is just one moment in that bigger story.
Best Brew method
V60 or Plunger
V60 Recipe
Ratio: 1:15
Coffee: 20g
Water: 300ml
Bloom: Pour 40ml of water, swirl to saturate grounds, and let sit for 30 seconds.
Main Pour: Slowly pour remaining water in a steady stream, aiming for the center. Pour from a height so the stream breaks into droplets—this helps with agitation.
Brew Time: Target a total extraction of
2 minutes 30 seconds
Plunger Recipe
Brew Ratio: 1:15
Coffee: 20g's (3-4 Tablespoons)
Water: 500ml
Temperature: Off the kettle
