This Panamanian coffee from Hacienda La Esmeralda grows at 1700 meters elevation in the El Velo and Quiel regions. It is a Geisha variety processed using washed WX methods involving 48-hour fermentation and slow drying. The coffee features flavor notes of brown sugar, mango, peach, with honey and yellow apple aroma, medium citrus acidity, and a light, juicy body.
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.
