EVERY WEAPON DESERVES A MASTER.
Coffee is scored on a 100-point scoring system. Coffee scoring above 80 points is considered 'very good' coffee (how good it tastes) and by origin (traceability). We would like to add a third criteria for coffee - namely the actual taste when served in the cup as the taste can be lessened during storage, roast, brewing, etc.
World class evaluation process
The tasting notes are evaluated by an international team currently made up of Ivica Cvetanovski, Mauro Laruffa and Storm Lunde. Over the years, it has been of a rotating nature with members comprising among others Thore-Andre Thorsen, Rubens Gardelli, Veronika Galova Vesela, Alexander Nagy, et al. Everyone holds all high international and professional skills regarding coffee knowledge and merit. The validation and scoring of the coffee undergoes, among other things, a conventional cupping and brewing according to our “1:1:1” method for the V60 which was developed for the 2017 WBrC in Budapest. Evaluation is done in accordance with WCE's WBrC score sheet. The taste notes are recorded in all categories (Aroma, Flavor, Aftertaste, Acidity, Body and Balance). The 3 most common and identified taste notes from each member in the summation of each category are those found on the label of the coffee bag.
Because 3 identified flavor notes are not plenty
While others are focusing on 3 flavor notes, our uncompromising approach singlehandedly sets the bar for re-defining the respect and evaluation of specialty coffee. The process is very labor intensive and time consuming, yet the experience is surpassing the set standards - and a receipt for you as a customer to expect nothing else than the best.
We evaluate the coffee as green beans and primarily with SCA's WBrC score sheet, namely Aroma, Flavor, Aftertaste, Acidity, Body, Balance and specific intensities for each category. Aroma is evaluated as both dry and wet.
Flavor algorithms and design
Each coffee is visually inspected and moisture levels are quantified. We roast light based on conduction and moderate heat application with world class skill and care in small quantities. Quality, not quantity.
By crafting this collection from land, pruning, picking and processing, we optimize the aromatic compounds. The result is a coffee of such character and complexity that is considered of superior quality.
A limited edition carefully selected coffee lots with unique characteristics, dedicated contacts for acquisition purposes, harvesting and sorting.
An entry level collection to the world of specialty coffee that can be distinguished by layered body, balance, sweetness, clarity and acidity.
Quality. Consistency. Care.
There is no Holy Grail or “Perfect Cup” of coffee. Coffee is subjective. People like what they like. We like what we like. You like what you like. Or at least have a preference. Most importantly, people, destinies and opportunities are what we treasure the most. Our primary areas of interest is Kenya where our journey began in 2008 before establishing Coffea Circulor Africa Ltd., Coffea Circulor Norway and Coffea Circulor Sweden.
Furthermore, Colombia, Ethiopia and Panama. Guest countries with inspiring projects do happen. Our ambition is quality, not quantity. By focusing on a few excellent countries and producers we can guarantee quality, consistency, knowledge enhancement and sustainability initiatives from an environmental and financial perspective. Investing in future prospects and above all support producers and communities to build a strong financial security. Focusing on few areas enable us to connect baristas with the producers and communities. Therefore, the baristas can over time learn how to perfect their brew. It brings more joy to their profession by telling stories that matter.
Our World Brewers Cup recipe for V60 is based on 3 components: acidity/sweetness/balance and executes in parallel with our roasting ideology.
The ideology in our roasting is to highlight flowers, fruits and berries while preserving important sweetness and integrating playful acidity. Acidity has always been a focus for us and it powers our coffees.
“1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
- 20g of coffee + 300g of water
- Infusion of 100g of water for 20 seconds, concentric circle pouring.
- At 1:00 infuse with additional 100g of water for 20 seconds, concentric circle pouring.
- At 2:00 infusion with additional 100g of water for 20 seconds, concentric circle pouring.
- Target 3:00 ending time.
- The side effect of our roasting algorithms require no "blooming" when brewing. We believe "blooming" belongs to year pre-2010 analogies in coffee brewing and do not apply in our vision and coffee brewing pipeline.
- We recommend a brewing temperature of 93-95°C.
- On the Commandante, 28 turns/clicks/rotations from ”zero”, 'starting from the finest’. (This assumes the Commandante is not many years old and turns can be slightly ’off’.)
- On the Kinu M47, target mid-setting, re-calibrate if your first pour is flowing too fast or slow. Fine-adjust at will.
- "Ending time" is visualized as very few drops flowing through the V60 while the flow subsides, meaning from flowing to dropping, at 0:50 after the first pour, 1:50 and 2:50 respectively.
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.
Store and care recommendations
Please store in a cool and dry location in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date (visible on top of the bag) and 2 weeks after opening.
Our visual coffee accessory. Your tactile experience.
Origin and Genesis
- Lot Size
Experience and Quality
- Farm / Community
- Roast details
- Brewing recommendation
- Water recommendation
- Pantone Color coding
Insight and Extraction
- Expressive thoughts
- Recommended for
- Contact details