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Kenya Oxyco Isolated Batian – Coffea Circulor

Andrew Pautler

Coffee Details

  • Coffee Name
    Kenya Oxyco Isolated Batian Coffee Cherry/ORAC-Centered CCX
  • Roaster
    Coffea Circulor
  • Roaster Location
    Arendal, Norway
  • Estimated Price
    €24.00 / 250g
  • Flavor Notes
    Black currant, mango, plum, yogurt
  • Process
    Coffee Cherry/ORAC-Centered
  • Varieties
    Isolated, Batian, H-grade
  • Country
    Kenya
  • Region
    Meru
  • Elevation
    1,500 MASL
  • Producer
    Coffea Circulor (Ivica Cvetanovski & Macho)
  • Roast
    Light
  • Review Brew Method
    AeroPress, Orea, Flower, espresso
  • Roast Date
    July 3, 2022
  • Review Date
    July 9, 2022

Coffee Scoring

9.1
Aroma
9 / 10
Body
9 / 10
Flavor
9.5 / 10
Acidity/Brightness
9 / 10
Balance
9 / 10
Sweetness
9.5 / 10
Cleanliness
8.5 / 10
Aftertaste
9 / 10
Complexity
9.5 / 10
Flexibility
9 / 10
Pros
  • Incredibly unique & complex
  • Tropical fruit sweetness

Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.

Coffea Circulor is doing some of the most innovative work in coffee. They are doing some very exciting work at origin, especially in Kenya where they are breaking new ground with processing methods (learn more about the incredible work they are doing in this article). This coffee in particular won second place at the Indonesian Brewers Cup and is one of the more compelling Kenyan coffees I’ve ever tasted.

Oxyco began with a candy sweet & floral fragrance that was very strong. The flavor is incredibly complex with notes of sweet tropical fruit, berries & stone fruit. The fruit notes come and go through every sip and the taste evolves dramatically as the coffee cools. Throughout the full sip though the coffee has a big, syrup body that is smooth & creamy. It has a citrus-toned, sweet-tart acidity and a fruit-forward, tropical sweetness. The finish follows the deep sweetness from the cup and lingers with a strong fruit presence.

The coffee worked well in all the brew methods I tried. I really like it with the AeroPress where it had a bit more body than the pour over methods.

The Bottom Line

Overall this is an incredibly exciting & unique coffee; I’ve never had a Kenyan coffee taste like this. The description of the coffee calls the balance of the coffee “synergetic.” I think that is an excellent descriptor for the cup profile that was so unique & complex but worked so well together.

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