Sunday Morning Biscuit Thief

While this coffee tastes awesome in every device, our favourites are a filter, Chemex or cafetiere.

If you want to know more, see our brew guides for making coffee.

This coffee was cultivated by the Bukonzo Organic Farmers Co-operative Union, which was established in 2009 to improve and regulate the prices that farmers receive for their coffee beans.

Despite its excellent growing conditions for Arabica, such as nutrient-rich volcanic soil, this area of Uganda has a history of coffees of lower commercial value due to bad processing. To change this and increase the percentage of specialty coffee cultivated, Bukonzo invested in 36 local micro-washing stations. This has allowed the best qualities to be extracted from the harvested cherries, which, in turn, has increased the overall coffee quality.

Bukonzo also holds sustainability as one of its core fundamentals, with organic fertilisers being favoured, as well as intercropping with bananas, fruit trees, vanilla, passionfruit and mango trees. This helps to improve soil quality, reduce pest and disease threats and increase yield.

Once ripe, the coffee cherries are hand-selected and then delivered to the washing station on the same day for floating. The cherries that sink are the highest quality and are taken to be pulped and fermented without water for 24 hours. The beans are then washed and dried for 3 days on raised beds until they reach the moisture level of 12%. They are then taken to the co-op’s dry mill to be hulled, graded and bagged for export.

Cupping is the process used to allocate any coffee its ‘quality’ score. Here at Two Chimps, we only source and roast speciality coffee. Speciality coffee must have a score of 80 points or higher. If it doesn’t get the score, it doesn’t make the grade. See here if you want to know more about coffee cupping, or want to try it at home yourself.

When it comes to Roasting, we never ‘over roast’ any of our coffees, because we never need to. We use the roasting process to highlight some of the amazing flavours and aromas that can be found within the coffee naturally. Roasting coffee too dark hides these wonderful flavours and creates a coffee which is bitter and burnt. Because the coffee we source is of a very high quality, we can roast to highlight flavours, rather than to hide them. Our coffee is never bitter or burnt. Instead, our coffees are naturally sweet (not like two sugars sweet, just naturally sweet) and bursting with character.

Each coffee we source is amazingly individual. Some are more acidic, some chocolatey, some are even fruity. The farmers and workers across the globe work hard to produce a superb product, always trying different techniques to produce the holy grail of coffees. We feel we owe it to them, and to you, to get the most flavour and aroma from every single bean.

Roast Style: Light & fruity

Location: Kasese, Rwenzori Mountains

Varietal(s): SL14, SL28

Processing: Washed

Altitude: 1600-2000 metres above sea level

Country: Uganda

Certification: Specialty

Producer: Bukonzo Organic Farmers’ Co-operative Union

Score: 83.75

What does this all mean? Check out our Jargon Buster.

When you choose Two Chimps, we just want to give you a big monkey hug! Why? Because you aren’t just supporting our small carbon neutral business, you are also:

• Getting coffee that is ethically sourced via a short supply chain
• Helping to pay our coffee farmers get 30 – 150% more than the standard ‘going rate’
• Supporting vital movements and programmes that are helping to improve the coffee industry

So well done, and thank you. You are making a difference.

A couple of Mondays ago, we found ourselves playing detectives when the Two Chimps biscuit jar was mysteriously raided over the weekend!

The culprit? Our very own Sunday Morning Biscuit Thief- Head Chimp Andy, on a quest for a sweet treat to enjoy with his brew!