Colombia

COLOMBIA Mikava Marsella Geisha /L248 Carbonic Maceration CMX

Orange · Passionfruit · Wild strawberry · flowers · berries

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.

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What Coffea Circulor says about this coffee

"Growing varieties that offer distinct and special flavor profiles grown on a farm in this environment create its distinct characteristics.“

Paul Doyle Producer, Colombia

SCA SCORE 91.50

FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski

Roasted light based on conduction and moderate heat application with world class skill and care. Low energy throughout enabling extensive and controlled build. Focus is on preserving the volatile compounds, express fruits and berries with highlighted acidity.

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 has no other reference or synonym in (at least) the English language what I know. It can be explained as:

“Remember when your Mom made juice from picked berries and fruits in the garden?”

That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:

"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweet…

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

Country

Colombia

Process

washed, anaerobic, carbonic maceration

Variety

Sudan Rume, Heirloom, Bourbon, Typica, Gesha

Altitude

1700 m

Not stated

region, farm or estate, producer, harvest, lot, importer, price paid to the producer

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 Colombia

How often roasters use each flavour family to describe coffee from Colombia: 1,593 of 3,747 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Coffea Circulor describe this coffee as fruity, citrus, floral. The filled shape is how often roasters use each family across coffee from Colombia; the rings on the rim are this coffee’s own.

floral is unusual here — 17% of coffee from Colombia are described that way.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Colombia 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 Paul Doyle Country Colombia Region Risaralda, Santuario Altitude 1,700 masl Varietal Geisha Process Natural, Carbonic Maceration Lot size 10kg Trade 160.00 USD/kg Production 2024 History Since 2023.” the roaster’s page (opens in a new tab)

Variety

“Paul and his son Kevin only select and pick from the top 1% of coffee cherries from Bourbon, Typica, Ethiopian Heirlooms, Dwarf Gesha, and Sudan Rume trees grown on a 14 acre (6 hectare) farm located just outside and overlooking the town of Marsella, Risaralda in the center of the Colombian Andes.” the roaster’s page (opens in a new tab)

Decaffeination method

“When the coffee goes through the fermentation phase using the CM method, the tanks are pressurized with CO2.” the roaster’s page (opens in a new tab)

Country of origin

“Producer, Colombia SCA SCORE 91.50 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)

Processing

Fermentation EX Extended Fermentation FMX Fruit Maceration RH, WH, BH Honey Fermentation HX Hypoxia Fermentation MX Macerated Fermentation NX Natural Fermentation SX Slow Fermentation WX Washed Fermentation YX Yeast Fermentation EXTRACTION RECOMMENDATIONS Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters: Open the sealed coffee bag/… part of a longer passage the roaster’s page (opens in a new tab)

Cup score

“SCA SCORE 91.50 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)

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

“Roasted light based on conduction and moderate heat application with world class skill and care.” the roaster’s page (opens in a new tab)

A further 2 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.