Constellation Set #002 "Nebula"
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“The set of coffees making up the 'Constellation' are carefully selected during my coffee travels and visits across the globe. The coffees express a diverse origin, quality, responsibility towards producers and responsibility towards customers who wish to broaden their knowledge and experience. All these places are physically visited by me giving me the opportunity to bring the small amount of green beans back to our workshop.”
Rick Barends
Coffea Circulor
SCA SCORE 88.50-91.25
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. A short roast, high front up heat, finishing with focus on fruity flavors and the juicy acidity to accompany our fermentation formulas.
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."
CONTENTS
Peru Orion Geisha WX, 100g
When I was cupping Geishas in Peru, I had two favourites from the moment I finished my round. The Adhara (which was featured in the Constellation Set #1) and this one: the Orion Nebula. The reason we named this coffee Orion Nebula is that this Geisha stood out on the table much like the Orion Nebula stands out in the night sky, ands because its colours match this coffee perfectly.
The Orion Nebula is a strikingly big nebula in the nights sky; you can even see it without binoculars. The nebula is also very big in size; it will take you 24 lightyears to get from one end to the other. And this little fact made this nebula even more fitting when looking at this coffee.
The brown and orange colours you will find in this nebula represent the colours of the caramel, honey and vanilla. When you look at photos or the Orion Nebula you will also notice hues of yellow and purple, which represent the colours of figs and vanilla.
The range of tasting notes is so wide, it kind of reminds me of the width of the Orion Nebula. Perhaps you will enjoy this coffee while looking up into the night, and see the Orion Nebula.
Panama Pillar Geisha WX by Abu Coffee, 100g
Name: Pillars (of creation)
When we got our hands on this Geisha from Abu Coffee, and cupped it, we immediately knew that this Geisha was special. It brought us back to the origin of Geisha: Bergamot, Peach, Lime and Apricot. The tasting notes that created the legacy of Panama Geisha. Since we wanted to dedicate the Constellation Set #2 to Nebulae, it was a no-brainer as to what Nebula this coffee represents: The Pillars of Creation.
The Pillars of Creation are seen as a nursery for the creation of newborn stars.
Just as the Pillars of Creation, the most prominent tasting note colours are green and yellow, and even a hint of orange is to be found in there. Green for bergamot, yellow for lime and apricot and orange for the peach and orange.
So enjoy ‘Pillars’ and let it take you back to the origin of Panama Geisha.
Ecuador Helix Typica Mejorado WX by Mario Herves, 100g
Mario Hervas' Mejorado is full of cola, cherry, date and lemon amongst others. We were surprised about how easy it was to set those notes apart and put them in order of dominance as well. The cola was encompassing the cherry and the cherry was more dominant than the date. The lemon note was like a small haze mingling with all of the other notes. Looking at the Nebulae in the universe, the Helix Nebula was the one that felt like it was closest to this coffee. The Helix Nebula is also called The Eye of god and can be seen with a telescope in the dark nights sky. The colours perfectly match the positions of the tasting notes in this coffee where the outer edges of brown/orange represent cola, the brown/reddish hue makes up for the cherry and date… and throughout the Nebula you will find the yellow hue of lemon.
Kenya Orbo Batian NX NX by Coffea Circulor Kenya Estate ,100g
Concentric spheres in old astronomy surrounding the earth and carrying the celestial bodies in their revolutions. This was the theme for the coffee, to surround it with the close environment of Coffea Circulor Kenya Estate.
A 5kg lot where 2kg was launched for Kaffebox at the Nordic Coffe Fest in Gothenburg 2024 in late February. The 3kg remaining will be part of the Constellation Set #002. Natural, in-chery-fermentation, 48 hours, dried 25 days in parchment, hulled prior to export. Carrying a red-yellow-flavor-spectrum driven, characterized as apricot, blood orange, lemon.
FERMENTATION MORPHEMES
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
AX |
Anaerobic Fermentation |
CX |
Cold Fermentation |
CMX |
Carbonic Maceration |
DX |
Dry Fermentation |
EX |
Extended Fermentation |
FMX |
Fruit Maceration |
RH, WH, BH | Honey Fermentation |
HX | Hypoxia Fermentation |
MX |
Macerated Fermentation |
NX | Natural Fermentation |
SX |
Slow Fermentation |
WX | Washed Fermentation |
YX |
Yeast Fermentation |
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
Calcium (Ca) | 0.9 mg/l |
Sodium (Na) | 1.7 mg/l |
Silicon Dioxide (SiO2) | 1.4 mg/l |
Potassium (K) | 0.3 mg/l |
Magnesium (Mg) | 0.2 mg/l |
Sulfate (SO4-) | <7.0 mg/l |
Chloride (Cl-) | 2.5 mg/l |
Nitrate (NO3-) | 0.1 mg/l |
Fluoride (F-) | <0.1 mg/l |
pH | 6.2 |
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
0-3 days | Focused acidity |
4-7 days | Optimal Coffea Circulor recommended praxis |
8-14 days | Increased floral perception |
15-21 days | Increased sweetness |
22+ days | Increased balance |
1+ month | Intact sweetness, peak intensity |
2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Peru, Panama, Ecuador and Kenya
Finished in Scandinavia