"Traveling enables me to explore the world and its hidden gems. Through this coffee, a hidden gem, I want you to explore the world with me." Rick Barrends The Coffee Attendant, Coffea Circulor SCA SCORE 90.00 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Low energy application to focus on the appearance of floral characteristics and refreshing 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 Galo Morales Country Ecuador Region San Jose de Minas, Pichincha Altitude 1,450 masl Varietal Geisha Process Natural Lot size 20kg Trade 65.00 USD/kg SENSORY EXPERIENCE Aroma Blackberry, Lavender Flavor Bing cherry, Lavender, Strawberry Aftertaste Strawberry, Orange, Mid intensity Acidity Orange, Citric, Mid intensity Body Juicy, Light Balance Synergetic SYNOPSIS A coffee producing family dedicated to excellent coffee production. A short distance north of Quito, in the community of San José de Minas, a small town in the northwest region of Pichincha, Galo Fernando Morales Flores, his wife Maria Alexandra Rivera and other members of his extended family cultivate coffee on their 350-hectare plot. In addition to coffee, the family also grows guanábana (soursop), corn, beans and a profusion of citrus on their farm, Finca Cruz Loma, which is described as a paradise with a temperate, tropical climate that supports a huge variety of flora. Galo's family has owned Finca Cruz Loma for eighty years. His grandparents were the original owners, who then left the property to their offspring, who are now in charge along with him and his four brothers. Twenty years ago, Galo began working on the family farm alongside his mother. He later went on to work professionally in the coffee industry for exporters and as a project manager before going back to farming full-time. Galo said that since his wife, daughters and himself are all involved in the production and marketing of their coffee, "cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years; it's also an essential resource for my family. The success of the coffee depends on each member of the family.". GEOGRAPHY Although the family continues to pick through December, the main harvest season in northern Pichincha is from June to September. Because of Ecuador's location near the equator, it has a nearly perfect growing season all year long. In fact, most months see both flowering and ripe cherry on the same branch. IMPACT Although coffee has always been a source of income, Galo, Maria Alexandra and the entire family have recently received significant recognition as the winners of the regional quality competition in Pichincha and as featured producers in Ecuador's national barista competition, both in 2019. The national "Taza Dorada" quality competition saw Cruz Loma place third in 2020. Since 2023, Coffea Circulor is actively contributing with possible means to production practices in a bilateral knowledge exchange program linked by a producer-to-producer-roaster relationship. FERMENTATION Handpicked ripe coffee cherries at above 22 Brix are fermented in aerobic environments where the pH reaches 4 and the coffee cherr