Coffea Circulor

The dry aroma is excellent, with sweet blackcurrant and I thought a herbaceous cinnamon note. The malic acidity is quite soft and delicate and the coffee is relatively light in body. In terms of flavour though this is a very interesting and complex coffee. I get an overarching note of herbaceous lavender without the soapy aromatic you strongly associate with that herb. There is some honey sweetness a bit of dried fruit and a flicker of citrus. Quite a remarkably flavoured coffee and quite unlike anything Ive cupped before. Probably not a profile I would rush back to if Im completely honest but you have to appreciate the elegance and sophistication of this coffee.

Another first class job and another outstanding coffee.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

What can I say really; wow. Its simply delicious. It buzzes with wonderfully poised sparkling acidity, balanced by plenty of sweetness, theres Lychee, Pineapple and Elderflower notes. There is also very much a white wine thing going on and @agarojewska used this very coffee in the coffee in good spirits competition for a champagne cocktail vibe. Makes perfect sense. She made the link to The Great Gatsby and thats where the name for the coffee comes from.

If I was to say that this is probably the best coffee Ive ever cupped it wouldnt be an exaggeration. Its really up there - certainly not cheap - but the price is totally justified in terms of the true development cost, quality and flavour of the coffee. Treat yourself to a 40g jar - you wont be disappointed.

Im already looking forward to my next Coffea Circulor brew.

Outstanding.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

Strawberries for days, stone fruit, florals and poised malic acidity. Theres complexity in notes of citrus and mixed berries and just fantastic cup clarity and balance. Might have to get a slightly bigger bag of this for my own self and do a fuller and more in depth review.

Cupping Method:This was a cheeky wee extra 15grams that arrived from Coffea Circulor - very generous and much appreciated.

This coffee is herbaceous, fermented, and very complex on the dry aroma, with some forest fruits and berries, cocoa, and watermelon. Then, tropical fruit is forward in flavour, some fruity chocolate, bergamot, and some florals, too. It has a light to medium body, with the malic acidity of pineapple and some citric for me. Layered, poised, and elegant, it is an outstanding coffee.

Cupping Method:Follow @the_qreview on Instagram for photos and the full post.

I swear it is the best coffee I`ve tried this year or maybe couple of years

Cupping Method:Follow @coffeelover.mary on Instagram for the full review.

I don't know what is going on here, but for but this a pretty incredible expression of gesha. It has a massive berry mid-palate, and a sort of cantoloupe-sih funk. The finish is nutty and more melon. It's very flavorful, complex, and yet approachable at the same time.

Cupping Method:I had just a small sample (8g and change) but made it 17:1 at 196F on a v60.

The dry aroma put me in mind of warm heinz tomato soup, there's a little hint of spice and a nutty sweet base. The flavour is excellent; lime and peach giving way to a lasting cardamom note. There is some lemon and jasmine tea like hints and a bit of orange blossom maybe. It doesn't beat you up with sweetness but there is plenty there to balance the juicy acidity and it is super clean. The body is light but that simply increases the elegance of this coffee which is, by some distance, the best Peruvian coffee I've tasted to date.

Cupping Method:Follow @the_qreview for the full review.