This coffee is a Pacamara variety grown at Finca Cruz Loma in the San Jose de Minas region of Pichincha, Ecuador, at an altitude of 1,450 meters. It is a washed coffee that undergoes a 24-hour wet fermentation followed by 15 days of drying on raised meshes. The flavor profile features notes of maple syrup, orange, and yellow plum, with a juicy and silky body. It is roasted light to highlight floral characteristics and refreshing acidity.
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.
