Coffea Circulor
Yaye Natural Anaerobic Nax
OriginEthiopia
ProcessAnaerobic, Natural
Summary
A coffee from Ethiopia's Sidama, Arbegona region, produced by smallholders delivering to Yaye Washing Station. Grown at 2,200 masl. Processed using Natural Anaerobic (NAX) method where ripe cherries are dried on raised meshes. Tasting notes include apricot, mango, and strawberry, with aromas of lychee and red grape, and a juicy, light body. Cupping score of 90.0. Optimized for filter brewing.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 90
- Producer
- Smallholders
- Altitude
- 2200 m.a.s.l
- Notes
- Apricot, Mango, Strawberry
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The roaster
Coffea Circulor is a Swedish roaster obsessed with two things: transparency and seriously high-end coffee. Going since 2005, they specialise in top-tier single…
AI-assisted description, based on roaster & cupping data.
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