COLOMBIA Mayorca Yellow Bourbon Natural Anaerobic NAXColombiaMayorcaYB100g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“In memory of Marcela Castellanos.”
Founder, Coffea Circulor
SCA SCORE 90.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Prolonged roast, high front up heat that subsides and an aroma of light honey follows us through to the first crack with a swift finish.
|Process||Natural, Anaerobic, EF2|
|Aroma||Blackberry, Milk chocolate, Strawberry|
|Flavor||Blueberry, Rum, Strawberry, Vanilla|
|Aftertaste||Dark cherry, Cocoa, Vanilla, Mid|
|Acidity||Blackberry, Malic, Mid|
|Body||Juicy, Creamy, Mid|
For Marcela's coffees, one can clearly identify the fruit driven focus experience.
Armenia is a medium-sized city and part of the "coffee triangle" with Pereira and Manizales. It is one of the main centers of the national economy and of the Colombian coffee growing axis. As a result, the historic center of Armenia was named as part of the "Coffee Cultural Landscape" UNESCO World Heritage Site in 2011.
Marcela was born in Bogota, Colombia. She studied medicine and holds a post graduate degree in occupational medicine. She and her husband was growing and fermenting coffee since 2011. She was passionate about the coffee world, its fragrances, flavors and aromas. She was also highly skilled in growing and harvesting different coffee varietals as Bourbon, Castillo, Geisha, Java, Laurina, Maragogype. Pacamara, Pink Bourbon and Wush Wush. The coffee world lost a very ambitious and caring person. Marcela unfortunately passed away in 2021.
Finca Mayorca is a highly elevated location with annual precipitation of 1,900-2,200mm enabling the coffee trees to retain enough water in the soil, root structure and branches.
Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases and excellent quality.
All of Marcela’s coffees are manually, hand picked according to specific ripeness levels, hand-sorted before moving on to the fermentation sequence. The coffee cherries are placed in plastic tanks, fermenting for 42 hours while also adding carbon dioxide. The cherries are removed from the plastic tanks after 42 hours and placed on raised beds in a temperature controlled environment keeping the cherries at a constant 35C degrees. The cherries are considered ready when a moisture level of approximately 11% is reached. The cherries are then made ready for hulling and thereafter the coffee beans are carefully placed in vacuum sealed bags to be made ready for export.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|RH, YH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Colombia
Finished in Scandinavia