ECUADOR Finca Cruz Loma & Coffea Circulor Sidra Hydro Honey HHX

by Coffea Circulor

"Cultivating my coffee is an activity that allows me to apply and develop the habits and skills I've learned over the years." Galo MoralesProducer, Ecuador SCA SCORE 90.25 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:  "