Constellation Set #001Constellation#001_1_Set
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“The set of coffees making up the 'Constellation' are carefully selected during my coffee travels and visits across the globe. The coffees express a diverse origin, quality, responsibility towards producers and responsibility towards customers who wish to broaden their knowledge and experience. All these places are physically visited by me giving me the opportunity to bring the small amount of green beans back to our workshop.”
SCA SCORE 88.75-90.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. A short roast, high front up heat, finishing with focus on fruity flavors and the juicy acidity to accompany our fermentation formulas.
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 sweetness and integrating playful acidity creating long lasting memories."
Peru Adhara Geisha WX by Ubaldina, 100g
Adhara is the second brightest star in the constellation of Canis Major. Adhara is derived from the Arab word Al Adhara, which means virgin/maiden. The reason why we named this Geisha coffee Adhara is because this Geisha will bring you back to the virgin state of Geisha as it once was. No fermentations, no extra’s just the original profile of the Geisha variety. Hence the name Adhara.
The Cedruyoc farm is run by Mrs. Ubaldina and her husband JJ. They parent 2 children who take active interest, effort and dedication to improve the farm practices to obtain high quality and consistency.
Panama Aludra Catuai NADX by Abu Coffee, 100g
Aludra is a young supergiant star in the constellation of Major Canis. This young star still develops and will eventually end up in a super-nova. The reason we named this coffee after this star is because this Catuai develops in your mouth and cup…ending up as a super-nova of juiciness and fruitiness. Hence the name Aludra.
The cherries are hand collected in the optimum maturation point, then hand-selected and floated with mountain spring water. The whole cherries are fermented for 192 hours in closed tanks. After the fermentation is completed, the cherries are transferred manually to the African raised beds to the final sun-dried stage for 25 days.
Ecuador Sirius Caturra WX by Galo Morales, 100g
Sirius is the brightest star of the constellation Canis Major and outshines all of the other stars. During our cupping of 15 coffees from Galo Morales, this coffee stood out in terms of different aromatics and flavors. It was like a bright star among the other coffees. Hence the name Sirius.
Galo's family has owned Finca Cruz Loma for eighty years. His grandparents were the original owners, who then left the property to their offspring, who are now in charge along with him and his four brothers. Galo began working on the family farm alongside his mother. He later went on to work professionally in the coffee industry for exporters and as a project manager before going back to farming full-time.
Kenya Bishop Ruiru 11 AA WX by Coffea Circulor Kenya Estates 40g, (Comandante Bean Jar)
Kenya reimagined. Pure quality. Bishop is a Coffea Circulor entrusted staff member. R11 is short for Ruiru 11, AA is the Kenyan coffee grading specification (screen size 17/18, primarily 18 in this lot) and WX is Washed Fermentation. Wet fermented for 36 hours, dried 20 days in parchment, hulled prior to export and transport by air for fast transition times.
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, WH, BH||Honey Fermentation|
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/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- 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. Target the following values.
|Calcium (Ca)||0.9 mg/l|
|Sodium (Na)||1.7 mg/l|
|Silicon Dioxide (SiO2)||1.4 mg/l|
|Potassium (K)||0.3 mg/l|
|Magnesium (Mg)||0.2 mg/l|
|Sulfate (SO4-)||<7.0 mg/l|
|Chloride (Cl-)||2.5 mg/l|
|Nitrate (NO3-)||0.1 mg/l|
|Fluoride (F-)||<0.1 mg/l|
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 Peru, Panama, Ecuador and Kenya
Finished in Scandinavia