ETHIOPIA Duwancho Natural NXEthiopiaDuwanchoNX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Refreshing red fruits and florals with hints of yellow tropicals.”
Founder, Coffea Circulor
SCA SCORE 90.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and vivid heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into an audible crack. We particularly look to enhance the perception of fruits in the acidity.
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."
|Lavender, Passionfruit, Strawberry
|Papaya, Raspberry, Red currant
|Red grape, Nectarine, Pineapple, Mid
|Mango, Malic, Mid
Smaller lots from this region are rewarded due to placing extra care to picking and processing.
The Sidama region spreads across fertile highlands and the soil is fertile. With 1,200–2,000mm of annual rainfall, the conditions are considered ideal for growing and processing coffee. These high elevations also mean that the coffee tends to ripen slower, with a later harvest season than the rest of Ethiopia.
This coffee is a small lot from the Keramo area. It is named Duwancho because of its fruity characteristics as Duwancho is a name of a fruit widespread in the same zone.
As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. Then dry it on african beds in sleeping bags to avoid negative weather effects and to speed up uniformal fermentation process for 15 days: one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. Stirring coffee cherries ensures no mold is generated and consistent cherry drying is performed. Also, stirring cherries frequently to promote even moisture content and covered during the hottest part of the day to protect them from over-drying.
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.
- 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).
|Optimal Coffea Circulor recommended praxis
|Increased floral perception
|Intact sweetness, peak intensity
|Inherent balance, possible reduced florals turning herbal
Made by Ethiopia
Finished in Scandinavia