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Coffea Circulor
Norway
Coffea Circulor emerged from its founders' work with the United Nations environmental branch in Arendal, after witnessing coffee farmers in Kenya being paid merely $0.70/kg for green coffee. Initially roasting on a lighthouse island named Store Torungen, nowadays the company operates onshore as a multi-award winning producer, roaster, and research lab.
Coffee Beans from Coffea Circulor
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Origin
Sidama, Arbegona (Ethiopia)
Flavor Notes
Peach, Honey, Marsipan
Roast Level
Medium Light
Processing
Washed WX
Typology
ArabicaSL 74158
Origin
Risaralda, Santuario (Colombia)
Flavor Notes
Citric Acid, Lime, Orange, Elderflower, Passionfruit, Yellow Plum
Roast Level
Light
Processing
Carbonic Maceration, Natural
Typology
ArabicaGeisha
Origin
San Jose De Minas, Pichincha (Ecuador)
Flavor Notes
Animalic, Pomegranate, Peach, Lemon, Honey, Silky, White Tea, Delicate, White Peony
Roast Level
Light
Processing
Anaerobic Fermentation, Washed
Typology
ArabicaTypica, Bourbon Sidra
Origin
San Jose De Minas, Pichincha (Ecuador)
Flavor Notes
Honey, Chamomile, Clementine
Roast Level
Light
Processing
Washed
Typology
ArabicaGeisha
Origin
Volcán, Chiriquí (Panama)
Flavor Notes
Blueberry, Orange, Raspberry, Red Grape, Cotton Candy, Coffee Cherry
Roast Level
Light
Processing
Nitrogen Macerated, Extended, Shade Dried Natural, Natural Anaerobic, Washed
Typology
ArabicaGeisha
Origin
Volcán, Chiriquí (Panama)
Flavor Notes
Rose, Tangerine
Roast Level
Light
Processing
Carbonic Maceration, Cascara Infused, Washed
Typology
ArabicaGeisha
Origin
El Velo, Quiel (Panama)
Flavor Notes
Citric Acid, Orange, Apple, Peach, Honey
Roast Level
Medium Light
Processing
Washed WX
Typology
ArabicaGeisha
Origin
Volcán, Chiriquí (Panama)
Flavor Notes
Orange, Raspberry, White Grape, Cotton Candy
Roast Level
Light
Processing
Nitrogen Macerated, Natural Anaerobic, Washed
Typology
ArabicaGeisha
Origin
Volcán, Chiriquí (Panama)
Flavor Notes
Blackberry, Pineapple, Red Grape, Green Grape, White Grape, Tangerine, Yellow Rose
Roast Level
Light
Processing
Carbonic Maceration, Natural
Typology
ArabicaGreen Tip Gesha, Geisha
Origin
Cañas Verdes, Boquete (Panama)
Flavor Notes
Vanilla, Blueberry, Raspberry, Blackberry, Bing Cherry, Purple Plum, Red Cherry
Roast Level
Light
Processing
Natural Anaerobic NAX
Typology
ArabicaGeisha
Origin
El Velo, Quiel (Panama)
Flavor Notes
Citric Acid, Orange, Honey, Peach, Brown Sugar, Yellow Apple
Roast Level
Light, Medium Light
Processing
Washed WX
Typology
ArabicaGeisha
Origin
Callejón Seco, Boquete (Panama)
Flavor Notes
Citric Acid, Rose, Pear, Peach, Green Grape
Roast Level
Light
Processing
Anaerobic Dry Fermentation
Typology
ArabicaGeisha
Origin
Volcán, Chiriquí (Panama)
Flavor Notes
Pineapple, Green Grape, White Grape, Tangerine, Cognac, Yellow Rose
Roast Level
Light
Processing
Carbonic Maceration
Typology
ArabicaGeisha
Origin
San Jose De Minas, Pichincha (Ecuador)
Flavor Notes
Blackberry, Citric Acid, Orange, Strawberry, Bing Cherry
Roast Level
Light
Processing
Natural NX
Typology
ArabicaGeisha
Origin
Kirundo (Burundi)
Flavor Notes
Citric Acid, Lime, Raisin, Honey, Black Tea, Almond
Roast Level
Medium Dark
Processing
Washed WX
Typology
ArabicaRed Bourbon
Origin
San Jose De Minas, Pichincha (Ecuador)
Flavor Notes
Orange, Maple Syrup, Citric Acid, Lime, Grapefruit, Chamomile, Yellow Plum, White Currant
Roast Level
Light
Processing
Honey, Anaerobic, Washed
Typology
ArabicaBourbon Sidra, Typica
Origin
Boquete (Panama)
Flavor Notes
Orange, Honey, Macadamia, Hops, White Pepper, Sugar Cane, Bergamot
Roast Level
Light
Processing
Washed
Typology
ArabicaGeisha
Origin
Meru (Kenya)
Flavor Notes
Citric Acid, Grapefruit, Dark Chocolate, Honey, Black Tea, Sage, Rosehip
Roast Level
Light
Processing
Natural, Yeast Inoculation
Typology
ArabicaBatian
Origin
Minas Gerais (Brazil)
Flavor Notes
Hazelnut, Dark Chocolate, Caramelized, Raisin, Almond, Yellow Apple
Roast Level
Medium
Processing
Natural NX
Typology
ArabicaYellow Catuai
Origin
Arbegona, Sidama (Ethiopia)
Flavor Notes
Citric Acid, Lemon, Blueberry, Red Grape, Tangerine
Roast Level
Light
Processing
Anaerobic Fermentation, Anaerobic Natural
Typology
ArabicaSL 74158