Ivica Cvetanovski is a natural scientist and engineer with international work experience. He started scrutinizing coffee during his position at UNEP/GRID since 2005. The wide spectrum of knowledge and experience touches many areas of academia, industry and levels in the world of coffee, most notable within trading mechanisms and coffee cherry/cascara research.

Psychometrics and MBTI define him as carrying the INFJ personality. Motivated, systematic and goal oriented based on integrity and ethics with international work experience. Ivica gathers mindsets and ensures everyone is moving in the same direction by bringing the best out of people and their goals. Ivica invests in people. Throughout the years, Ivica has trained, guided and coached several coffee professionals at world class level.

Ivica earned his M.Sc in Computing Science from Gothenburg University and his M.Sc from Chalmers University of Technology where he was also working as a research assistant.

In the world of coffee, Ivica is more commonly known by his middle name, Itchy, and is the Norwegian Coffee Roasting Champion 2014 and represented Norway at the World Coffee Roasting Championships in Rimini, Italy the same year. Ivica's attention to coffee spans beyond roasting and extends to innovation, health, renewability and socio-economic impact.

In the role of farm manager, Macho is heading the dedicated team in planting, growing, nurturing, pruning, processing and keeping inventory and accounting. At the farm, Macho is also supervising agronomists and bio-technicians.

Macho is also closely working with Ivica on production, fermentation and drying. Together, Coffea Circulor layout a path for a new generation of coffees in Kenya based on identified production challenges the country has faced since early 2000.

At Coffea Circulor Kenya Estate, Ivica and Macho is applying various techniques to open up coffee production and generate a new set of sensory experiences.

Under Macho's supervision, Coffea Circulor is dedicated to optimize the production of the coffees through advanced processing techniques to achieve uncompromising quality and set new standards for Kenyan coffees.

Christian has extensive knowledge of the coffee value chain, in depth location and origin proficiency, broad expertise and an inspiring work ethic. He assists with selecting seasonal coffees by thoroughly analyzing selections via established protocols and performs quality check of production roasting.

Christian greatly enjoys outdoor life, hiking and mountaineering. 

Rick developed his enthusiasm for coffee by cross-linking coffee with wine. For some time he was running site 'The Coffee Attendant' by tasting and reviewing various roasted coffees from multiple sources.

Rick is heading Coffea Circulor's online presence on various medias, partial customer support and producer contact via visits to coffee producing origins.

Storm is a molecular biologist gifted with one of the worlds strongest competencies within the world of coffee. Storm Lunde has trained several coffee professionals at the highest level possible with exceptional results: multi-annual and national victories and absolute top results with 2015 as an extraordinary year: Placing 1st in the World Brewers Cup Championship with Odd-Steinar Tøllefsen and 1st in the World Coffee Roasting Championship with Audun Sørbotten in Gothenburg, Sweden.

Storm joined Coffea Circulor in 2014 to lead development and generation of flavor experience in roasted coffees while assuring accurate flavor descriptors are recorded. Additionally, sensible sourcing and selection of coffees ensure consistent quality and experience throughout the years of acquisition from identical origin.

Prior to Coffea Circulor, Storm was leading the educational barista program at Norwegian Solberg & Hansen with dedicated attention to their concept store in Oslo. Moreover, he served as Chairman of the Board of SCA Norway during 2013-2015 and made significant contributions.

Storm earned a master’s degree in molecular biology from the University of Oslo in Norway. Furthermore, he is an avid botanist with singular attention to nurturing aroids.