KaffeBox May 19 Box – Coffea Circulor – Ch’ire Ameli

Part 1 for KaffeBox May 19 Box, in this post I’ll only write about the Ethiopian coffee from the coffee roastery Coffea Circulor. In the previous post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of Coffea Circulor – Ch’ire Ameli,

I tried it without any info of what the roastery had in their description of the coffee. This is something I always do, I just want to clear that out, and later on, I try to feel the notes they do describe.

It had a lot of chocolate flavors, it was sweet but with the recipe I wrote below, you could get a more bitter taste. Something I quite like, it had body, power, and a good mouthfeel. Let’s review what they wrote as their description:

“Aroma: Miltoniopsis Orchid, Milk Chocolate
Flavor: Wild strawberry, Mango, Cantaloupe
Aftertaste: Milk chocolate, Wild strawberry, Long
Acidity: Mandarin, Vibrant, Mid-High
Body: Smooth, Mid
Balance: Uniform”

I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only enjoyed on their own. For example: Do you like green tea with dark chocolate I don’t.  When you have notes of chocolate it always combinates great with cookies/chocolate.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:

Chocolate with sweet grapefruit.

Information and recipe for the coffee:

Origin: Ethiopia
Variety:  Heirloom
Producer: 800 Smallholders
Region: Sidama, Ch’ire Village
Process: Natural
Altitude: 2 000+  masl.

Pour Over:

20 g coffee (grind setting 21A at Baratza Sette 270, medium)
300 g filtered water
40 g blooming 30 seconds
92 degrees Celsius

1) Pour 40g of water, stir with a piece of bamboo (like chopsticks or a stirrer), for 10 seconds or until all coffee is evenly saturated.
2) 30 seconds in, begin your second pour. This time from 40g to 300grams of water. Never fill the water above the “coffee-line”.*
3) Stop pouring around 1 minute and 40 seconds in.
4) at 1 minute and 50 seconds the coffee should be done brewing.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
*Coffee-line: When you have saturated the coffee (blooming). The highest possible mark of coffee on your coffee filter is a coffee line. Think of a “max —” Line. That’s the highest level you should pour water. Keep it on that line and never surpass it.

Espro Travel Press:

19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius

1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.

Review: In Sunday’s post, I wrote that my expectation was the following:

“This sounds so lovely, first of all, a natural processed coffee from Ethiopia just screams happiness for me. The cherries are also harvested from a very high altitude, which is almost always a positive thing. I really look forward to this coffee!”

It’s a bit darker in taste than what I have thought, the same is with the fruitiness. I thought it would be more fruit, but it’s actually very nice.

I’m pleased to have tried Coffea Circulor for the first time and to see such awesome design just makes me so glad. I look forward to the next review!

If you have an Espro and a Pour-Over… What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes. This one is so versatile! Doesn’t matter, it’s good either way! 

The chocolate I ate was dark chocolate with sea salt.

Rating: 7.0/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes and reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!