Coffea Circulor Ethiopia Konijo Natural 250g

160 kr including VAT

“Immersion of delicate florals, luminous fruits and substantial texture to keep you come back for more.”

Ivica Cvetanovski
Founder, Coffea Circulor, Sweden



Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, moderate inceptive heat that decreases and a ramp that leads into a competent crack. We focus on enhancing the expression of florals and fruity acidity


RegionGedeo, Gedeb
Altitude2,000-2,100 masl
VarietalJARC ’79
Lot size60kg
Trade14.80 USD/kg


AromaLychee, Grape, Strawberry
FlavorApricot, Jasmine, Raspberry
AftertasteNectarine, Grape, White currant, Long
AcidityRaspberry, Malic, Light-Mid
BodyJuicy, Light


The soils in the southern and western parts of the coffee-growing regions of Ethiopia are of volcanic origin, with a high nutrient-holding capacity for clay minerals.

Yirgacheffe is part of the Sidama in southern Ethiopia. Because its exquisite coffees are so pronounced, it is has been divided into its own micro-region. The conditions for growing coffee is governed by fertile soil and high high elevation.

Heirloom is dominant, however modernization is not common, coffee growers inherit the trees of their parents and they have come to be known as “Gedeo”-variety. Farmers are not allowed to plant new or different varieties by law.

Considerable care is taken when delivering cherries. Sorting and separating any overripe, underripe or damaged beans before consolidating with family picked lots ensure high level of consistency and quality.

Ripe cherries are carefully selected and immediately placed on raised beds. This ensures proper air circulation and helping adjust the temperature of the cherries by stirring them for an optimal drying process. When the moisture is reduced to 12%, the cherries are moved to a warehouse where they await transport to Addis Ababa for export.


With this relatively minimal lot we are looking at how we can apply our roasting algorithms at specific varieties. In the future, we see that some varieties might become more prominent which enables us to have an advantage in the sense of how to isolate specific varieties for optimal roasting.


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

  • 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.

Find more recommendations for other devices here.


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. 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. 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.

Made by Ethiopia
Finished in Scandinavia

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