“Traditional production highlighting traditional flavors.” Ivica Cvetanovski Founder, Coffea Circulor SCA SCORE 88.00 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Low energy throughout enabling extensive and controlled build. Focus is on preserving the volatile compounds, express fruits and berries with highlighted acidity. PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”. That word has no other reference or synonym in (at least) the English language what I know. It can be explained as: “Remember when your Mom made juice from picked berries and fruits in the garden?” That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so: "The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories." GENESIS Producer Astrid Medina / Finca Buena Vista Country Colombia Region Gaitania, Planadas, Tolima Altitude 1,700-2,000 masl Varietal Caturra Process Washed Lot size 30kg Trade 13.47 USD/kg SENSORY EXPERIENCE Aroma Caramel, Pear, Yellow plum Flavor Fig, Raisin, Hazelnut, Toffee Aftertaste Brown sugar, Cocoa, Honey, Mid Acidity Green apple, Malic, Mid Body Juicy, Light Balance Uniform SYNOPSIS Persistence and commitment driven by technology and will to improve. Astrid Medina studied agricultural production at Servicio Nacional de Aprendizaje in Colombia and inherited the family farm. She is always learning and progressing in her production year after year. Her primary objectives are to proceed moving forward the quality of her coffee whereas minimizing negative environmental degradation. Astrid is particularly inquisitive about economical cultivating hones utilizing small or no chemical inputs and moving forward soil wellbeing through the planting of local plants and trees. She has too begun educating her neighboring producers how to move forward their quality and profit themselves to the specialty market. Caturra is a natural transformation of the Bourbon assortment. It was found on a ranch within the state of Minas Gerais in Brazil at some point between 1915 and 1918. Nowadays, it is one of the foremost financially imperative coffees in Central America, to the degree that it is regularly utilized as a benchmark against which new cultivars are tried. FERMENTATION Coffee cherries are hand picked at peak ripeness and floated to remove possible defects and de-pulped on the day of harvest. The coffee is fermented for 35 hour and dried on raised beds for 30 days. FERMENTATION MORPHEMES As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation". AX Anaerobic Fermentation CX Cold Fermentation CMX Carbonic Maceration DX Dry Fermentation EX Extended Fermentation FMX Fruit Maceration RH, WH, BH Honey Fermentation HX Hypoxia Fermentation MX Macerated Fermentation NX Natural Fermentation SX Slow Fermentation WX Washed Fermentation YX Yeast Fermentation EXTRACTION RECOMMENDATIONS Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters: Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport. Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter. Coffee: 20g. Water: 300g @ 93-95°C, TDS: 10-50 mg/l. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse. At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters. Target a TDS reading of 1.40±0.02. Adjust only grind size and water temperature. Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante. If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow. The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here. WATER RECOMMENDATIONS Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values. Calcium (Ca) 0.9 mg/l Sodium (Na) 1.7 mg/l Silicon Dioxide (SiO2) 1.4 mg/l Potassium (K) 0.3 mg/l Magnesium (Mg) 0.2 mg/l Sulfate (SO4-) <7.0 mg/l Chloride (Cl-) 2.5 mg/l Nitrate (NO3-) 0.1 mg/l Fluoride (F-) <0.1 mg/l pH 6.2 STORAGE RECOMMENDATIONS Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience. TEMPORALITY RECOMMENDATIONS Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals. We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms. Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier). 0-3 days Focused acidity 4-7 days Optimal Coffea Circulor recommended praxis 8-14 days Increased floral perception 15-21 days Increased sweetness 22+ days Increased balance 1+ month Intact sweetness, peak intensity 2+ months Inherent balance, possible reduced florals turning herbal Made by Colombia Finished in Scandinavia