Coffea Circulor – Ethiopia Masītika 250g
“Soft, clean and complex: The flavor profile of this coffee is roasted and designed to be experienced like Hubba Bubba.”
World champion trainer and coach, Norway
SCA SCORE 90.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into a very humble crack. The florals and the fruity acidity are generated immediately after the first crack.
|Aroma||Apricot, Passiflora edulis|
|Flavor||Honeydew, Strawberry, Vanilla|
|Aftertaste||Cola, Peach, Mid|
|Acidity||Orange, Juicy, Light-Mid|
Yirgacheffe is known for its clean, floral and juicy washed coffees and high quality sundries lots with genuine and unique fruit and berry flavors.
This special coffee is from a private mill. The lots are cooperatively grown and sourced from a large number of family owned garden plots and the soil is volcanic and rich in nitrogen. Organic fertilizer is common while pruning is less frequent.
Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the sorting station. When producing natural processed coffees, the level of fermentation will be determined by the thickness and layered during the first days of drying according to temperature observations. Fermentation is slower at higher altitudes as temperatures are generally lower.
The cherries are dried in a moderately layer, about 3-4cm, the first days. The layers advance to 6-10cm after a few days. The cherries are constantly stirred and they will be covered during the hottest hours of the day. This is in order to protect the cherries from intense the sunlight. The process is reiterated again at night to protect them against humidity. This will also improve the quality as the co ee is rested and the drying becomes more homogeneous. The coffee is dried for 15-18 days.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Made by Ethiopia
Finished in Scandinavia