This coffee is a single-origin lot from the Callayuc district in the Cutervo province of Peru, grown at an altitude of 1,800 to 2,000 meters. It is a blend of Caturra and Pache varieties, processed using a washed method that includes a 48-hour submerged fermentation and 15 days of drying. The flavor profile features notes of milk chocolate, vanilla, and yellow plum, with a juicy body and mid-intensity acidity. This coffee is optimized for filter brewing methods.
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.
