This coffee is sourced from Meru, Kenya at 1500 meters altitude, featuring the isolated Batian variety graded H. It is naturally processed with a multi-stage deep hypoxia fermentation method resulting in a juicy body with aromas of roselle hibiscus and ginger, flavors of coffee cherry, cider, and honey, and a synergetic balance with citric acidity and fruity aftertaste.
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.
