This Geisha variety coffee is produced by the Doyle family at the Mikava farm in Marsella, Risaralda, Colombia, at an altitude of 1,700 meters. It undergoes a natural carbonic maceration process, involving fermentation in pressurized stainless steel tanks followed by a slow solar drying phase. The cup profile is characterized by vibrant notes of buckthorn, hibiscus, and peach, with a juicy, light body and a citric acidity. This coffee is roasted light to preserve its delicate volatile compounds and fruit-forward characteristics.
Coffea Circulor emerged from its founders' work with the United Nations environmental branch in Arendal, after witnessing coffee farmers in Kenya being paid merely $0.70/kg for green coffee. Initially roasting on a lighthouse island named Store Torungen, nowadays the company operates onshore as a multi-award winning producer, roaster, and research lab.
