This Typica Mejorada coffee is grown at Finca Soledad in the Intag Valley of Imbabura, Ecuador, at an altitude of 1,515 meters. Produced by José Pepe Jijón, this coffee undergoes a double fermentation process involving wet fermentation followed by a 24-48 hour mucilage and inoculum dry fermentation. The flavor profile features notes of blueberry, honey, mango, and raspberry, with a juicy, light body and bright acidity reminiscent of bing cherry. It is roasted light to preserve volatile compounds and highlight its vibrant, delicate characteristics.
Origin
Intag Valley (Ecuador)
Flavor Notes
Raspberry, Strawberry, Blueberry, Honey, Cinnamon, Fruit Candy, Mango, Bing Cherry
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.
