This coffee originates from Kenya's Meru region at 1500 meters altitude and features the isolated Batian cultivar. Processed through a coffee cherry/ORAC-centered, natural fermentation emphasizing hypoxia and non-water-based methods. The coffee exhibits flavors reminiscent of hibiscus, mango, and purple plum, representing a unique approach focusing on both coffee cherry nutrition and high-quality coffee grain. It is a natural process with no water usage and a specialty on coffee cherry fermentation effects.
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.
