Coffea Circulor

A natural Yellow Bourbon from Brazil roasted as an espresso.

A washed Burundian lot from smallholder garden farms, roasted as an espresso.

SCA score 91.75. Roasted light.

Washed Geisha from Café Granja La Esperanza's Margarita farm in Colombia, roasted light.

SCA score 88.0. Roasted light.

Fig, raisin, hazelnut, toffee

Lot 248 of Geisha from the Doyle family's Mikava project in Santuario, Risaralda, processed by carbonic maceration and dried as a natural. Orange, passion fruit and wild strawberry, with apricot and elderflower in the aroma.

Orange, passion fruit, wild strawberry

Washed Pink Bourbon grown by Reinaldo Chilito in Colombia, roasted light.

Washed Gesha grown by Yeni Anacona in Colombia, roasted light.

A natural from Tarrazú smallholders, dried in the cherry. Muscovado sugar, red currant and toffee, with honey, peach and vanilla in the aroma.

Muscovado sugar, red currant, toffee

A Sidra co-developed by Coffea Circulor with Galo Morales at Finca Cruz Loma in San José de Minas, north of Quito, using Coffea Circulor's coffee-cherry (CCX) fermentation.

A washed anaerobic Cup of Excellence lot from Galo Morales's Finca Cruz Loma in San José de Minas, Pichincha.

Washed Pacamara from Galo Morales's family farm Finca Cruz Loma in San José de Minas, a short distance north of Quito. Maple syrup, orange and yellow plum, with bergamot and toffee in the aroma.

Maple syrup, orange, yellow plum

Washed Geisha from José "Pepe" Jijón's Finca Soledad in the Intag Valley, Imbabura.

Typica Mejorada from Pepe Jijón's Finca Soledad in the Intag Valley, processed with his "Wave" natural method. Blueberry, honey, mango and raspberry, with fruit-candy aromatics.

Blueberry, honey, mango, raspberry

A "Synergy" washed Geisha from Pepe Jijón's Finca Soledad in the Intag Valley, Imbabura.

Natural Geisha from Galo Morales in San José de Minas, Pichincha. Bing cherry, lavender and strawberry, with blackberry in the aroma.

Bing cherry, lavender, strawberry

Washed Geisha from Galo Morales's Finca Cruz Loma in San José de Minas, Pichincha.

Washed Typica Mejorado from Pepe Jijón's Putushio plot in Ecuador.

A natural Ethiopian lot from Alo Bembe in Coffea Circulor's Championship collection.

A washed Ethiopian lot from Bochesa, roasted light.

Washed heirloom from a rainforest plantation in Bench Maji, south-west Ethiopia, roasted as an espresso. Marzipan, malt and orange, with hazelnut and nutmeg in the aroma.

Marzipan, malt, orange

A washed lot from Daye Bensa's Rumudamo station in Bensa, Sidama.

A washed Ethiopian lot from Duwancho, roasted light.

A washed lot from Elto in Arbegona, Sidama, roasted light.

Washed Gesha 1931 from block 32 of the Oma farm at Gesha Village, Adam Overton and Rachel Samuel's estate in Bench Maji near the South Sudan border. Apricot, honey and lemon, with gardenia and rose in the aroma.

Apricot, honey, lemon

A washed lot from Uraga in Guji, roasted light.

An anaerobic natural Ethiopian lot from Yaye in Coffea Circulor's Championship collection.

Natural Geisha from the Chungo farm in Honduras, roasted light.

SCA score 90.0. Roasted light.

Isolated AA-grade Ruiru 11 grown, fermented and dried by Coffea Circulor at its own Kenya estate in Meru, processed with a multi-stage wet hypoxia and dry finish. Honey, rhubarb and strawberry.

Honey, rhubarb, strawberry

Isolated AA-grade Ruiru 11 from Coffea Circulor's own Kenya estate in Meru, wet-fermented 36 hours and dried 20 days in parchment. Blackberry, honey and vanilla, with black currant and lemon in the aroma.

Blackberry, honey, vanilla

Isolated AA-grade Ruiru 11 researched, grown, processed and roasted entirely by Coffea Circulor at its Meru estate. Washed, with blackberry, honey and vanilla.

Blackberry, honey, vanilla

Isolated AA-grade SL34 from Coffea Circulor's Kenya estate in Meru, washed and dried in parchment. Honey, lime, nutmeg, peach and rhubarb, with blackberry and hibiscus in the aroma.

Honey, lime, nutmeg, peach, rhubarb

Isolated Batian from Coffea Circulor's Meru estate, fermented with its coffee-cherry, ORAC-centred formula. Black currant, mango, purple plum and yoghurt, with cotton candy and hibiscus in the aroma.

Black currant, mango, purple plum, yoghurt

Isolated Batian from Coffea Circulor's Meru estate, dried as a yeast-inoculated natural with a fast dry. Dark chocolate, rosehip and sage, with coffee cherry and tamarind in the aroma.

Dark chocolate, rosehip, sage

Isolated Batian from Coffea Circulor's Meru estate, dried in the cherry as a natural. Apple, blueberry, mango and yellow plum, with apricot, strawberry and toffee in the aroma.

Apple, blueberry, mango, yellow plum

SCA score 87.5. Roasted light. “Chocolate praline.”

chocolate praline

Geisha from the Altieri farms in Callejón Seco, Boquete, fermented with a Coffea Circulor CCX formula aiming for a Zibibbo-like straw-wine grape character; the coffee behind a World Coffee In Good Spirits win. Green grape, peach and pear, with elderflower and pineapple in the aroma.

Green grape, peach, pear

Typica from Altieri's Mimas Estate in Callejón Seco, Boquete, dried as a natural after maceration with Geisha cherries. Blueberry, red grape and sugar cane, with blackberry and white currant in the aroma.

Blueberry, red grape, sugar cane

Geisha from the Altieri farms on the eastern slope of Volcán Barú, fermented cold and anaerobically and dried as a natural. Cotton candy, melon and raspberry.

Cotton candy, melon, raspberry

Geisha from Altieri's Mimas Estate in Boquete, slow-fermented cold and static and dried as a natural. Blueberry, green grape and oak, with pear in the aroma.

Blueberry, green grape, oak

Natural green-tip Geisha from lot 908 of the Janson family's Alpes farm in Tierras Altas, Chiriquí (the farm dates to 1926). Cinnamon, red apple and orange.

Cinnamon, red apple, orange

Washed green-tip Geisha from lot 911 of the Janson family's Alpes farm in Tierras Altas, Chiriquí. Nectarine, rose and yellow plum, with anemone and bergamot in the aroma.

Nectarine, rose, yellow plum

Honey-processed Geisha, lot 26-860, from Kotowa's Las Brujas farm in Panama.

Jamison Savage's "Symmetry" Geisha from Finca Deborah in Volcán, Chiriquí: carbonic maceration followed by an extended natural dry. Lively and aromatic, with green grape, pineapple and white grape over cognac and mango aromatics.

Green grape, pineapple, white grape

Finca Deborah's "Afterglow" Geisha from Jamison Savage, a natural dried in the cherry in several stages. Clean, with lavender, orange and toffee.

Lavender, orange, toffee

Finca Deborah's "Aril" Geisha from Jamison Savage: an extended natural with carbonic maceration and a washed finish. Elegant and velvety.

Finca Deborah's "Umbra" Geisha from Jamison Savage, an extended natural dried in the shade.

Finca Deborah's "Nirvana" Geisha from Jamison Savage, macerated under nitrogen and dried as an anaerobic natural. Syrupy and complex, with champagne, raspberry and white grape and a long finish.

Champagne, raspberry, white grape

Jamison Savage's "Iridescence", a carbonic-macerated washed Geisha from Volcán, Chiriquí (90.75 points). Cane sugar, grapefruit zest and orange, with apricot and toffee in the aroma; producer notes of coffee flower, lychee and tangerine.

Cane sugar, grapefruit zest, orange

A washed Caturra and Pache lot from Azucena in Peru.

A washed Catuai lot from Carima in Peru.

Washed SL9 from Hugo Pareja and his wife Flor Lopez, who farm speciality coffee in Incahuasi in central Peru, between the coast and the rainforest.

A washed lot from smallholders on the Ugandan slopes of Mt. Elgon in Sironko district, fermented with the cherry skins. Cherry, milk chocolate and orange, with biscuit and chestnut in the aroma.

Cherry, milk chocolate, orange

SCA score 90.5. Roasted light; a swift, concentrated roast.

Cotton candy, hibiscus, myrrh, rose