“Our ambition was to disseminate knowledge in non-widespread coffee producing regions in order for them to thrive.”
Co-Founder, Coffea Circulor, Norway
SCA SCORE 90.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that subsides and slowly builds up to the first crack where we focus on the berry and fruity flavors.
|Process||TRCoN, Natural, Manual hulling|
|Flavor||Apricot, Mango, Strawberry|
|Aftertaste||Cocoa, Cola, Mid|
|Acidity||Peach, Malic, Mid|
Developed with care and attention to a dedicated processing protocol with focus on natural fermentation and fruit flavor development.This was the first pilot project backed by the Research Council of Norway. The project concerned processing coffee in areas where water scarcity was imminent. We were specifically targeting circular economy approaches in order to utilize both the coffee beans and the coffee cherry.
The high elevation of the farm where the trees give birth to coffee cherries resulted in very high density beans. The beans were small with a great future prospect for developing this experimental lot further.
The processing manager is Dison Kareng at the Kwoti farm and the producer Alex. The farm holds single origin trees and is owned by one farmer. This is the last coffee farm as one approaches the Mt. Elgon peak. What follows after this farm is a variety of trees and animal nature that has been gazetted as game reserve. The cherries were delivered unhulled in order to keep the structural integrity of the beans safe. Immediately after dehulling the beans they were optimally stored in vacuum packs to keep oxygen out.
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.
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 Uganda
Finished in Scandinavia