Coffea Circulor Ethiopia Konijo Washed WX 250g

150 kr including VAT

“Apricot-juice.”

Ivica Cvetanovski
Founder, Coffea Circulor, Sweden

SCA SCORE 90.00

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

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

GENESIS

ProducerSmallholders
CountryEthiopia
RegionGedeo, Gedeb
Altitude2,000-2,100 masl
VarietalJARC ’79
ProcessWashed
Lot size60kg
Trade12.50 USD/kg


SENSORY EXPERIENCE

AromaBergamot, Nectarine, Yellow plum
FlavorApricot, Pineapple, Yellow plum
AftertasteMango, Milk chocolate, Mid
AcidityBlood orange, Citric, Malic, Mid
BodyJuicy, Light
BalanceSynergetic


SYNOPSIS

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, de-pulped and made ready for contact with water and 24 hours immersion. When the moisture is reduced to 11%, the cherries are moved to a warehouse where they await transport to Addis Ababa for export.

CONTRIBUTION, MITIGATION AND ADAPTATION

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.

EXTRACTION RECOMMENDATIONS

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.

FERMENTATION MORPHEMES

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
CMXCarbonic Maceration
DXDry Fermentation
EXExtended Fermentation
RH, YH, WH, BHHoney Fermentation
HXHypoxia Fermentation
MXMacerated Fermentation
NXNatural Fermentation
SXSlow Fermentation
WXWashed Fermentation
YXYeast Fermentation

 

EXTRACTION RECOMMENDATIONS

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.

WATER RECOMMENDATIONS

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.

STORAGE RECOMMENDATIONS

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.

TEMPORALITY RECOMMENDATIONS

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

Slut i lager

Recensioner

Det finns inga produktrecensioner än.

Endast inloggade kunder som köpt den här produkten får lämna en recension.