Coffea Circulor
Arendal, Norway
Roasted light based on conduction and moderate heat application with world class skill and care. A short roast, very high front up heat, finishing to focus on fruity flavors, highlighting exotic fruit characteristics with particular attention to our fermentation formulas. There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”. That word has no other reference or synonym in (at least) the English language what I know. It can be explained as: “Remember when your Mom made juice from picked berries and fruits in the garden?” That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: "The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
Hibiscus
Blackberry
Dried Fig
Dark Chocolate
Type
Single Origin
Origin
Meru, Kenya
Roast
Light
Species
Arabica
Varieties
SL-28
Process
Other
Altitude
1500m
Producer
Coffea Circulor