Celebrating the 1st Year of Kahve Kulübü, 2020
€60,00Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
INTRODUCTION
Suat Ulutas is an Orthopedic surgeon in Turkey. He is also a 15 year coffee lover. He had a dream to bring coffee lovers together. In November 2019 he started a coffee club - Kahve Kulübü in Turkey. Every month he opens a poll and members choose a coffee roaster then we buy coffee from chosen roasters. There they talk about roasters, coffees and share their experience.
Every month a different roaster is chosen. November 2020 marks the club's first year celebration and Suat wished the club members to have new and excellent experiences. Members considered Coffea Circulor to have exceptional coffees.
For November and the 1st year celebration, the club members chose to work with Coffea Circulor.
We also wish to extend our gratitude to
Denizhan Sarıhan.
SELECTION PROCESS
Coffea Circulor has chosen 3 coffees to exclusively offer the members of the club. They create a diverse, dynamic and delicate experience. Kindly select option based on on the choice of being a filter or espresso algorithm powering the coffee.
PACKED WITH POWER TO EXPERIENCE
Box 1: Filter
- 2x 125g Ethiopia Shewa Gesha Natural. SCA 92.75.
- 2x 250g Uganda Elgon Natural. SCA 89.00.
- 2x 250g Nicaragua Cambalache Washed. SCA 86.50.
Box 2: Espresso
- 2x 125g Ethiopia Shewa Gesha Natural.
- SCA 92.75. (Exception - Filter)
- 2x 250g Uganda Elgon Natural. SCA 89.00.
- 2x 250g Nicaragua Cambalache Washed. SCA 86.50.
ARRANGEMENT
- 15-25 October: Make your selection. Your selection will be confirmed by email.
- 26-28+ October: Production.
- 29-30+ October: Packing, shipping and delivery. Shipping partner: PostNord. Tracked. Shipping cost: 20 EUR (included) and is based on a 2kg parcel. (From experience, packages arrive within 7-8 days to Turkey after clearing customs.)
- The arrangement can be made available after the order-period 15-25 October upon request and due to availability for late arriving members.
- Days in the arrangement are subject to change due to level of workload since we don't know how many members will place orders.
- Kindly note potential discount codes do not apply.
This arrangement is only available for members of Kahve Kulübü.
Ethiopia
Uganda
Cambalache
“Holding a natural habitat for wildlife, one can truly understand the impact the environment has on the coffee."
Ivica Cvetanovski
Founder, Coffea Circulor, Sweden
SCA SCORE 92.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, moderate inceptive heat that decreases and a ramp that leads into a very humble crack. We focus on enhancing the expression of florals and fruity acidity.
GENESIS
| Producer | Gesha Village |
| Country | Ethiopia |
| Region | Bench Maji, Meanit Shasha Woreda, Shewa |
| Altitude | 1,973-2,069 masl |
| Varietal | Gori Gesha |
| Process | Natural |
| Lot size | 30kg |
| Trade | 60.00 USD/kg |
SENSORY EXPERIENCE
| Aroma | Bergamot, Jasmine, Light honey |
| Flavor | Mango, Orange, Peach, Strawberry |
| Aftertaste | Papaya, Peach, Red grape, White tea, Mid |
| Acidity | Tamarind, Tartaric, Light-Mid |
| Body | Silky, Light-Mid |
| Balance | Synergetic |
SYNOPSIS
Gesha Village is divided into eithg sub-farms which are referred to as blocks.
The Shewa Jibabu block is facing north and is named after a mountain and a kabele which is adjacent to the farm where many of the farms consisting of Gesha Village and where many of the farmers originate from. The farm shade is an agroforestry system with a mix of indigenous shade tree varieties, the soil is classified as virgin forest, brow-red loamy soil. Temperatures are stable between 9-30C.The village also holds natural habitats for wildlife. Several varieties of birds, wild boar, deer, cheetah, buffalo, lion, colobus monkey, hyena, porcupine, rabbit and other endemic species inhibit the village.
Gesha Village is divided into eight sub-farms which are referred to as blocks. Each is tracking the production of the three varieties (Gesha 1931, Gori Gesha and Illubabor Forest), as well as experiment with different approaches to processing and fermentation. Cherries picked from each block are tagged to indicate their origin, and through a tracking system developed in-house, each cherry is followed all the way from the mill to export.
The coffee undergoes 18 to 30 total drying days in the Gesha Village’s established natural process. A parabolic plastic cover is used in the evening for increased air-flow to the coffee.
BREWING RECOMMENDATIONS
Our World Brewers Cup recipe for V60 “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.
WATER RECOMMENDATIONS
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.
Made by EthiopiaFinished in Scandinavia
“Applauding Mt. Kenya with its soil, topography and climate for being able to generate a Kenya-Uganda hybrid-experience."
Ivica Cvetanovski
Founder, Coffea Circulor, Scandinavia
SCA SCORE 89.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, medium front up heat that subsides and slowly builds up to the first crack. We focus on the berry and fruity flavors with integrated and playful acidity.
GENESIS
| Producer | Smallholders |
| Country | Ethiopia |
| Region | Kapchorwa |
| Altitude | 1,650-2,300 masl |
| Varietal | SL14, SL34 |
| Process | Natural |
| Lot size | 120kg |
| Trade | 9.45 USD/kg |
SENSORY EXPERIENCE
| Aroma | Apple, Butterscotch, Peach |
| Flavor | Fudge, Orange, Yellow plum |
| Aftertaste | Green apple, Orange, Cocoa, Mid |
| Acidity | Lime, Citric, Mid |
| Body | Creamy, Mid |
| Balance | Uniform |
SYNOPSIS
Mt. Elgon is an extinct volcano spread across the border of Uganda and Kenya, though its highest point, named Wagagai, is on the Ugandan side.
The Zavala family decided to make the move into specialty coffee as they started to participate in Cup of Excellence (CoE). They placed well in every competition each year they participated. CoE has allowed the family to continuously upgrade their plantations, increase the salaries of co-workers and initiated direct relationships with their buyers. Cambalache will keep striving, year-after-year, to obtain higher cup quality to be recognized all over the world.Coffee from Uganda is not as well known as coffee from Kenya. Mt. Elgon is partly in Uganda and partly in Kenya. The same coffee and quality from the Kenyan side, receives three times the price as the coffee originating from the Ugandan side. Mt. Elgon is the seventeenth highest mountain. Its location on the equator receives bi-modal rainfall to keep the vegetation green all year round. Coffee farmers grow Arabica coffee at altitudes over 2,100 meters above sea level on the high slopes of Mt. Elgon. The Kapchorwa coffee growing region is located 5 hours driving east of Kampala city.
Post harvest, the coffee cherries are laid out on raised African drying beds, stirred multiple times a day using clean hands as unhealthy beans that are not fit are sorted out. The process is completed upon the beans reaching a moisture level of 11.5%.
This lot was acquired to highlight specific varieties generated from a region. Also, how they can be interpreted with specific roasting algorithms to mimic other regions. This showcases how specific pre-conception and perceived flavors interconnect.
BREWING RECOMMENDATIONS
Our World Brewers Cup recipe for V60 “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.
WATER RECOMMENDATIONS
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.
Made by UgandaFinished in Scandinavia
“Cambalache is translating flavors of emphasized Nicaraguan natural terroir straight into the final brewed cup."
Daniel
Home brewer, Gothenburg, Sweden
SCA SCORE 86.50
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on convection and moderate heat application with world class skill and care. Moderate roast, high front up heat that subsides and a sensational aroma of honey follows us through to the first crack and we shortly afterwards finish the roast.
GENESIS
| Producer | Abner Samuel Zavala González |
| Country | Nicaragua |
| Region | Dipilto, Las Manos, Nueva Segovia |
| Altitude | 1,300-1,400 masl |
| Varietal | Caturra |
| Process | Washed |
| Lot size | 138kg |
| Trade | 9.19 USD/kg |
SENSORY EXPERIENCE
| Aroma | Caramel, Chocolate, Nutmeg |
| Flavor | Almond, Cane sugar, Honey, Orange |
| Aftertaste | Cocoa, Orange, Long |
| Acidity | Malic, Orange, Medium |
| Body | Round, Soft, Mid |
| Balance | Uniform |
SYNOPSIS
Samuel has many goals for himself and his farm: creating a self-sustainable farm using eco-friendly inputs. He also wishes to see his farm grow and be able to help people in his community by providing job opportunities.
The Zavala family decided to make the move into specialty coffee as they started to participate in Cup of Excellence (CoE). They placed well in every competition each year they participated. CoE has allowed the family to continuously upgrade their plantations, increase the salaries of co-workers and initiated direct relationships with their buyers. Cambalache will keep striving, year-after-year, to obtain higher cup quality to be recognized all over the world.Harvesting occurs during December and March each year. The cherries of this Caturra are hand picked, moved to the wet mill, pulped and then wet fermented for 10-12 hours. After the fermentation, the coffee is washed and dried 4-5 days until 11% humidity is reached, then sent to the dry mill for hulling and quality control before export.
Samuel is now experimenting with new varieties on the newer plantations in order to diversify his farm. The family invested in a new wet mill so that they could have more space for experimental processing protocols.
BREWING RECOMMENDATIONS
Our World Brewers Cup recipe for V60 “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.
WATER RECOMMENDATIONS
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.
Made by Nicaragua
Finished in Scandinavia