Coffea Circulor Ethiopia Halo Washed WX 250g

190 kr including VAT

“A testament to bergamot characteristics.”

Ivica Cvetanovski
Founder, Coffea Circulor



Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front, slowly building momentum to lead into an obvious crack. We focus on expression of citrus aromatics and rich fruit-based acidity.


RegionYirgacheffe, Gedeo
Altitude2,000 masl
Lot size60kg
Trade14.00 USD/kg


AromaBergamot, Nectarine peel, Vanilla
FlavorBlueberry, Lemon, Yellow plum, Toffee
AftertasteApricot, Bergamot, Caramel, Mid
AcidityLemon, Lime, Citric, Mid
BodyJuicy, Smooth, Mid


Ethiopian cherries for this lot are handpicked by dedicated smallholders that live and work in the surroundings of the Halo Beriti cooperative / washing station. 

The coffee trees in this region have been maturing, evolving and cross-pollinating for unknown time to produce numerous ‘natural’ hybrids that stem from Bourbon and Typica resulting in ‘Heirloom’ varieties. It is important to note that these hybrids are still mutating, meaning the end result can change from year to year.

Yirgacheffe coffee is classified in the gourmet and fruity aromatic repertoire, because of its beautiful aromas of tropical fruits, reminiscent of high floral characteristics, high acidity and juicy body.

The washing station covers an area of 4.8 hectares and has capacity to accept coffee cherries from over 1,000 smallholders. For this particular lot, red cherries are collected from a smaller amount of producers at a Brix-reading of 21%, making it more singular and consistent resulting in higher quality. All cherries are undergoing a traditional Ethiopian 18-20 hour washed fermentation depending on climate consistency. The cherries are later placed for drying in parchment before made ready for export.


As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of “NASDX” such as Natural Anaerobic Slow Drying Fermentation”.

AXAnaerobic Fermentation
CXCold Fermentation
CCXCoffee Cherry/ORAC-Centered Fermentation
CMXCarbonic Maceration
DXDry Fermentation
EXExtended Fermentation
HXHypoxia Fermentation
MXMacerated Fermentation
NXNatural Fermentation
SXSlow Fermentation
WXWashed Fermentation
YXYeast Fermentation


Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:

  • Rince the VCF-filter with 93°C water.
  • Coffee: 20g.
  • Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
  • 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
  • Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
  • At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
  • Target a TDS reading of 1.40±0.02.
  • Adjust only grind size and water temperature.
  • Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
  • If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
  • The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.


Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.

Calcium (Ca)0.9 mg/l
Sodium (Na)1.7 mg/l
Silicon Dioxide (SiO2)1.4 mg/l
Potassium (K)0.3 mg/l
Magnesium (Mg)0.2 mg/l
Sulfate (SO4)<7.0 mg/l
Chloride (Cl-)2.5 mg/l
Nitrate (NO3-)0.1 mg/l
Fluoride (F-)<0.1 mg/l



Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.


Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.

We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.

Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).

0-3 daysFocused acidity
4-7 daysOptimal Coffea Circulor recommended praxis
8-14 daysIncreased floral perception
15-21 daysIncreased sweetness
22+ daysIncreased balance
1+ monthIntact sweetness, peak intensity
2+ monthsInherent balance, possible reduced florals turning herbal


Made by Ethiopia
Finished in Scandinavia

2 i lager


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