Coffea Circulor – Brazil Serra Negra

Yeay! It’s time to review Coffea Circulor again! The last time I reviewed their coffee was in June last year. The reason is that it’s a Norweigian roastery and I got it in my Kaffebox, but I just saw that I could buy it in Sweden. I bought it from the biggest coffee webshop in Sweden which is @baristashopen_se.

My first opinion of the roasteries coffee after tasting it was that it had a high-quality product, but the roast was also very good which is of course the best combination. I blind tasted this as I always do, but why did I buy this? First was that I wanted to try their coffee again since I liked it last time and didn’t think I could get it again. I also wanted a Brazilian coffee to the new Wilfa brewer and the quality 83.50 for only 8/9 euros/dollars made me interested if it was really that good.

What kind of flavors did I find? My three strongest flavors that I found at first sip, as well as the cup I’m sipping from now, is dark chocolate, raw cane sugar, and hazelnut. Traditional for a Brazilian coffee. I always blind cup the coffees with other coffees so it’s always interesting to see what they’ve written, let’s review that now:

“Aroma: Raisin, Hazelnut
Flavor: Caramel, Raisin, Sugar cane
Aftertaste: Dark chocolate, Hazelnut, Long
Acidity: Tartaric, Mid
Body: Full, Heavy
Balance: Uniform”

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes for Serra Negra:
Dark chocolate, raw cane sugar, and hazelnut.

Information and recipe for the coffee Serra Negra:

Origin: Brazil
Variety: Yellow Catuai
Producer: –
Region: Minas Gerais, Cerrado Mineiro
Process: Natural
Altitude: 900 – 1 100 masl.

Pour Over for Serra Negra:

20 g coffee
300 g filtered water
100g blooming 60 seconds
93 degrees Celsius

1) Pour 100g water for blooming for 45 seconds.
2) 60 seconds in, begin your second pour of 100g of water.
3) 2 minutes in,  end with your third pour of 100g of water.
4) Stop the dripper at 3 minutes.

This recipe is actually from the roaster and I liked it a lot so I used this.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

Serra Negra Review:

A very pleasant and priceworthy coffee from the Norwegian coffee roastery Coffea Circulor, it’s not acidic or sweet in any way just really balanced. I think that this coffee is a very good way to start your specialty coffee journey. I’m looking forward to trying another coffee from them. Maybe a more acidic or a really sweet… Or… A really complex one, yeah that would be amazing!


Rating: 6.5/10

The rating is only based on taste and quality and is not based on price.

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