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Coffea Circulor Yemen Almaa NAX 100g
230 kr including VAT
“A subtle reminder of the meaning of peace on planet earth.“
Founder, Coffea Circulor
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. Swift roast with concentrated energy to enable focus on expression of rich fruit-based acidity, sweetness and balance.
|Region||Harazi, Wadi Al-Maa|
|Process||Anaerobic, 120h, Natural|
|Aroma||Green grape, Rhubarb, Toffee|
|Flavor||Almond, Cotton candy, Loukoumi|
|Aftertaste||Blueberry, Guava, Sandalwood, Light|
|Acidity||Red grape, Tartaric, Guava, Citric, Mid|
|Body||Juicy, Buttery, Light-Mid|
Yemen is a country that has exported coffee globally since the 16th century. It is also unfortunate to have become one of the largest humanitarian crisis in the world.
High elevated areas in Yemen are known for being the first place to cultivate coffee after it was brought to the region in the 15th Century by Sufi Monks. From here, it grew with coffee being exported it the 16th Century from the port of Al-Makha which gave birth to the name of the Mocha drink known around the world today.
In the 19th Century exports of coffee reached more than 57,000 MT at its peak which is a very different story to today with less than 20,000 MT. The coffee is produced on small, terraced farms in high mountains in very simple ways. All coffee is hand-picked, grown with the use of natural organic fertilizers and dried and dried on raised beds or roof tops.
In the counties of the Sana Governorate, southwest of the governorate, there is an area that consists of high mountains, plateaus and valleys, reaching an altitude of approximately 1,700-2100 meters above sea level. In total, there are around 2,000 farmers in this region.
Due to the geographical nature of Haraz, the cold environment of the high mountains was created, as was the hot environment of the valleys near the surface of the sea. This geographical diversity gave the city an agricultural specificity that is rarely found on the Yemeni soil, and this specificity characterized the city until the eighties of the last century when drought invaded the region and forced its people to leave agriculture and go to trade. In villages where there are beautiful green terraces filled with coffee trees, various fresh fruits and stunning landscapes.
Haraz has been known since ancient times for the production of the finest Yemeni coffee, where coffee trees are grown in its valleys, and watered from its rivers, and therefore it is not strange that the city of Haraz is one of the most important monuments in Yemen.
Coffee farmers are serviced by 9 collection points, to which they deliver beans every 3-4 days in the season. Mocha Mill, where the coffee in this package comes from, has been working here for 4 years. Cooperation with local farmers began with providing them with knowledge about the production of high-quality coffee.
Wadi Al-Maa was selected to run experimental processing batches due to the location, water availability, and the natural profile of the cup. The Mocha Mill team was able to work with growers throughout the season to implement harvest plans to care for the trees and then during the harvest season to ship the freshly harvested cherry directly to their wet mill.
The coffee was first washed and, after rinsing, placed in tightly closed barrels for 120 hours. The coffee was then allowed to be skin dried for 3 days to reduce the humidity. Later, the coffee was moved to be shade-dried in a specially built storage facility where humidity and temperature could be controlled taking climate conditions in account. The coffee is dried for 40 days whilst the cherries being turned regularly. Total drying time can additionally vary depending on external climate conditions. The coffee is then stored under special conditions for approximately 3 months to allow the coffee to settle and homogenize.
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse 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.
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.
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 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
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