Coffea Circulor
Yemen Waya Carbonic Maceration Cmx
OriginYemen
ProcessCarbonic Maceration
Summary
Yemeni coffee from the Harazi region, produced by smallholder farmers at altitudes of 1,700-1,800 masl. The Jaadi variety is processed using Carbonic Maceration (CMX): cherries are washed and floated, then placed in sealed barrels with CO2 for 2 days, skin dried for 3 days, and shade dried for 40 days. Flavour notes include Sugar cane, Hibiscus, and Rose, with Sandalwood and Toffee in the aroma. Scored 90.5.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 90.5
- Producer
- Smallholders
- Altitude
- 1700 - 1800 m.a.s.l
- Variety
- Jaadi
- Notes
- Rose, Hibiscus, Cane Sugar
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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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