Kenya RUBY BATIAN - hypoxic fermentation PureProcess - Fa"brew"lous

Kenya RUBY BATIAN - hypoxic fermentation PureProcess

Regular price $41.52 Sale price $35.29
Unit price  per 

Kenya RUBY BATIAN coffee from the Norwegian roastery Coffea Circulor is characterized by tones of black currant, strawberry, yellow plum and almond.

Macho and Ivica Cvetanovski from Coffea Circulor bring their Kenya RUBY BATIAN not only as a treat for your senses but also as a stimulus to think under the slogan Think twice. It all starts in Kenya, the Meru region. Macho and Ivica have their favorite variety of coffee here, Batian, which is not only resistant to coffee rust and other diseases, but also provides a large harvest and has a pleasantly fruity and sweet taste in the cup. In Kenya, however, growing coffee works on the principle of larger washing stations, to which farmers go to sell their so-called lots, ie parts of the harvest. In the washing stations, the coffee cherries are then processed together and the resulting green beans, which reach the roasters, are therefore always a mixture of coffees of different varieties from different farmers. Macho and Ivica were not satisfied with the grains whose origin they do not know everything about and initiated a cultivation program focused on natural processing and, of course, experimentation, only with the Batian variety.

The vast majority of Kenyan coffee undergoes a washed (wet) method of processing. However, this method is financially demanding and burdens the environment. The natural method could therefore ease the work of farmers and encourage the manual processing of coffee cherries. But it wouldn't be Coffea Circulor if she stayed with the traditional natural method. Macho and Ivica invented - and continue to improve - the so-called Natural Hypoxia PureProcess . Coffee cherries go through a short period of fermentation in an enclosed space with a reduced amount of oxygen. Subsequently, the cherries are taken out on drying beds and allowed to dry (and ferment) in their skins for more than 16 days until the cherry moisture reaches 11.5%.

Macho and Ivica went to Kenya to invent this method of processing cherries and at the same time use it only for the Batian variety. However, there was no machine on or near the farm for further processing - peeling. So "peeling" had to be done manually. As Ivica himself writes, 8 hours of work yielded only 100 g of coffee.

Ivica himself brings an idea with this coffee. Over the last ten years, he has met many, many customers who expect coffee at a reasonable price and at the same time expect an unexpected and new experience from it. He would like customers to at least ask or think about how much time, energy, effort, development, administration, planning, honest work with their hands in the soil, harvesting, processing, flaking, drying, transportation, roasting, analyzing, reusing Roasting for better results and finally distribution and sales, their coffee is dedicated. He would like to drink coffee, write reviews or criticize what coffee is missing, to think about the path of those beans and what so many people had to do to do it. That's why he sends coffee to the world with the idea of ​​Think Twice and the signature Made by Kenya - Finished in Scandinavia - Enjoyed by you - Think twice.14