Coffea Circulor

Kenya Ruby Batian Natural Coffee

(earns 80 Taste Points)
Quick Details
Flavours:
Notes: Almond & Praline Blackberry Prune & Plum Strawberry
Origin(s): Kenya
Smooth
Brightness of Flavours
Crisp
Balanced & Pleasing
Thin
Mouthfeel
Heavy
Creamy or Silky
Balance of Flavours
Well Balanced
Coffee Specification
Roast Profile: Roasted for Filter
Processing Method: Natural
Cupping Score: 90+ / 100. A superb coffee
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground?
Are there any specific product benefits? Ethical Focus
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Kenya Ruby Batian Natural Coffee

This coffee is only available as wholebeans.

"The initial experimental cherries underwent a manual de-hulling procedure, all by hand. 100g of green coffee absorbs 8 hours of manual labor. This led us to better understand in which direction the coffee was heading"

Ivica Cvetanovski
Founder, Coffea Circulor

Roasted light based on conduction and moderate heat application with world class skill and care. A very short roast, very high front up heat that is sustained for a short development time to generate the fruity flavor and the juicy acidity.

- Overview

Coffea Circulor went back to their origin, inception and birth, Meru. Their ambition was to initiate a growing program focusing on natural processing pioneering the Batian variety.

Today, Kenyan coffee producers are bringing their cherries to a washing station. Each “lot” or the ripe cherries the producer is bringing is not separated by the specific "lot". All cherries are collectively processed from other lots of producers as well. As far as they know, few or no washing stations are keeping track of which farmers are contributing with SLs, Ruiru 11, K7, Batian or alike. Therefore, when you see “third wave Kenyan coffee bags” expressing “SL28 and Ruiru 11”, it is very difficult to identify the specific percentage of each contributing variety and its final affect on sensory evaluation.

Coffea Circulor's ambition has been to initiate a growing program focusing on natural and experimental processing. The effect will be to lower production costs and minimise water usage for coffee production in a country that traditionally does not employ natural drying techniques. Macho and Ivica set out to generate a simple yet pure and efficient protocol to implement and preserve the flavour in the coffee cherries which transport into the green beans. The processing employs a cherry hypoxia-state to accelerate the initial fermentation over a short period of time, something they call extended aroma transport.

Natural processing in Kenya will become more crucial and is a multifaceted response which addresses several problems. The price of washing coffee has also increased in Kenya. This can be the effect of real estate brokers buying up land. Farmers are discouraged to grow and produce coffee due to small yield, washing stations are running at lower capacity which renders higher prices for washing estimated quantities of previous years. This is a snowballing effect that could have a significant impact on the future of Kenyan coffees. On another note, it already has a significant impact on the future of Kenyan coffees. It was predicted by us in 2010 that Batian will take a larger share in single origin coffees in Kenya and making up “blends”.

Today, as an example, Kenyan coffee producers are bringing their cherries to a washing station. Each “lot” or the harvest the producer is bringing is not separated by the specific "lot". All cherries are collectively processed from other lots of producers as well. As far as we know, few or no washing stations are keeping track of which farmers are contributing with SLs, Ruiru 11, K7, Batian or alike. Therefore, when you see “third wave coffee bags” expressing “SL28 and Ruiru 11”, it is very difficult to set a specific percentage of each contributing variety and its final affect on sensory evaluation. Kenyan coffees are heading towards "Ethiopian heirloom" - and that does necessarily mean it is a bad thing. This has been their observation since at least 2009 and it has raised some concerns lately with their longer term observations. This is one way of preserving the Kenyan coffee heritage at its purest level.

This lot also explores a socio-financial aspect of the 'specialty coffee world', namely the "Customer Expectancy Price" versus the "True Development Costs" for realising this lot. Accomplishing this project, such as similar projects in the past, carries internal costs that are subsidised and powered by previous earnings and funding. In reality for you as a customer, when "buying one coffee bag from Coffea Circulor", you are not just buying coffee - you are also investing in future projects and products - an investment. 

However, throughout the past decade Coffea Circulor have accumulated knowledge from customer relationships where "people expect to have coffee at a decent set price whilst continuously chasing for new experiences and Wow-effects". Many examples can be rendered. Yet, few - if anybody - has asked or invested time into understanding the amount of time, energy, effort, development, administration, "real on the ground work", planning, pre-purchasing allocated cherries, idea-generating, processing, hulling, shipping, roasting, analysing, roasting again, preparing for release. The TTR - Time To Release for these projects are much longer than any other coffees from established washing, drying and sorting stations. 

The "Customer Expectancy Price" and the "True Development Cost" has to be understood. You as a customer have the equal responsibility just as much as producers have the responsibility to bring you an excellent coffee experience. Later, when "judging the cup", "writing a review", "criticising this or that is lacking", think twice about the journey that each coffee producer in the world has to go through to bring the coffee to you. After all, you as a customer, is "only brewing the coffee" - a fraction of the step the coffee has to pass in the coffee value chain. Therefore, this project is anchored in a "Think Twice"-moniker. Go beyond your 3 flavour notes and understand your green coffee producer and your coffee roaster.

The accumulated cost, in short, for this coffee is 55 USD/kg as displayed. That is only for the cherries and preparation of the processing. Each 250g bag of green coffee would then be 55 / 4 = 13.75 EUR including shipping. Before even reaching that point, the level of administration, communication, (no travel in Covid-19 times), planning, payment to pickers, ... etc. is a factor that can make that 250g bag of roasted surpass 100 EUR. However, Coffea Circulor have been very casual in their calculation and achieved a cost of 81.25 EUR per finalized 250g produced bag. In addition, they are not applying any "fancy" packaging - in order to save on costs to ensure you as a customer doesn't have to "pay more than necessary" for the most important thing: the coffee, not a package. 

Perhaps this coffee can win an international coffee competition or maybe not. Perhaps it will "just be a coffee to be enjoyed". It is primarily meant to showcase what can be achieved by having a will to change and innovate. With dedicated planning, processing, collaboration and endurance. Additionally, to bring back the incentive for coffee producers in Kenya to not give up their land because "customers in the rich world doesn't want to pay for real development costs and price of coffee in general".

You, as a customer, now have the chance to take part of this information and let it become a moment of reflection: Extraordinary coffee does not come cheap, does not come for free - there are people working on this. 

Without pointing any fingers, as everyone will understand, very few if any would "want to pay" the "True Development Cost" and that is "expected". 

- Additional Information

Flavours: Blackcurrant, strawberry, yellow plum, almond
Origin: Meru, Kenya
Varietal: Batian
Process: Natural, Hypoxia, PureProcess
Altitude: 1500 metres above sea level
Cupping score: 91.00

Made by Kenya. Finished in Scandinavia. Enjoyed by you. Think twice.

Delivery Details
Dispatch: GUSTATORY is not a warehouse. This is shipped from Coffea Circulor
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