EthiopiaOut of stockKENYA Coffea Circulor Oido Isolated SL28 Natural Multi-Stage Hypoxia NHX
Bing cherry · Dark chocolate · Fig · Oak rum · coffee cherry · reminiscent of white flowers · red currant · ripe strawberry
Price not usable
Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.
Farm named
No roaster can pay to change a figure or the order of a list; any paid placement is labelled Sponsored.
What Coffea Circulor says about this coffee
An original, conscious and responsible research and circular production. Exclusively researched, grown, harvested, sorted, fermented, dried, transported, roasted and distributed by Coffea Circulor. Sustained by internal funding by utilizing our True Development Cost-initiative rendering a unique, fully accountable and complete production cycle. Transparency in all sub-production phases - as we originally envisioned it in early 2000s - an authentic reality.
“Our findings show the SL28 must be treated more gently to avoid any ‘tomato’-effects which is - if we may assert - completely eliminated with Oido.”
Ivica Cvetanovski 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. A short roast, very high front up heat, finishing to focus on fruity flavors, highlighting exotic fruit characteristics with particular attention to our fermentation formulas.
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word ha…
Their own sales copy, as published on their page and not checked by us. We keep the first 1,200 characters of it, which is why it stops where it does. read it on their page (opens in a new tab)
What the roaster says about where it came from
We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.
How it sits among coffee from Ethiopia
Coffea Circulor describe this coffee as fruity, chocolate, floral, winey, earthy. The filled shape is how often roasters use each family across coffee from Ethiopia; the rings on the rim are this coffee’s own.
earthy and winey are unusual here — 2% of coffee from Ethiopia are described that way, and 6% of coffee from Ethiopia are described that way.
The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Ethiopia coffees
What Coffea Circulor says about itself
SCA member
“CONTRIBUTION We are constantly contributing to Specialty Coffee Association’s (SCA) events and conveying our story through competitions, partaking in judging panels and arranging national and international coffee events.” their page (opens in a new tab)
These are claims the roaster makes about its business, not about this coffee, and we have not checked them against any register.
Where each fact came from
Altitude, lowest
“GENESIS Producer Coffea Circulor (Ivica Cvetanovski & Macho) Country Kenya Region Meru Altitude 1,500 masl Varietal Isolated, SL28, H-grade Process Natural, Multi-Stage, Hypoxia Lot size 30kg Trade 12.00 USD/kg (CEP)*.” the roaster’s page (opens in a new tab)
Organic certification
“Tartaric acid is one of the least antimicrobial of the organic acids known to inactivate fewer microorganisms.” the roaster’s page (opens in a new tab)
Variety
“Varieties such as SL28, SL34, Ruiru 11, K7, etc.” the roaster’s page (opens in a new tab)
Lot reference
“Panama Finca Deborah Geisha Natural (pre-Afterglow) competition lot 2016 focusing on controlled drying environments, coffee cherry (cascara) and grain aging.” the roaster’s page (opens in a new tab)
Country of origin
“Like its neighboring country Ethiopia, the term “heirloom” is a “collective” name for both identified and non-identified varieties.” the roaster’s page (opens in a new tab)
Region
“Established a knowledge sharing programme with farmers in Nyeri to further upscale production and experiments.” the roaster’s page (opens in a new tab)
Roast date on the bag
“To ensure best possible experience use within 3 months after roast date and 2 weeks after opening.” the roaster’s page (opens in a new tab)
Roast level
“Ivica Cvetanovski 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.” the roaster’s page (opens in a new tab)
Seasonal
“Residual products, mainly dried cherry (cascara) is both recycled in the upcoming seasonal production and upcycled in the current inline production, namely giving way for re-nurturing soil and producing new key products based on the coffee cherry.” the roaster’s page (opens in a new tab)
A further 4 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.
Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.
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