{"title":"Pulped Natural \u0026 Honey Process Coffees From Ozone","description":"\u003cp\u003eSweet and balanced, that's the honey and pulped natural signature. White honey sits close to washed: light, clean, barely any of that syrupy weight. Black honey goes the other way, dense and fruit-forward, closer to a natural. Red and yellow honey sit somewhere in between.\u003c\/p\u003e \u003cp\u003eThe process starts like a washed coffee. A machine called a demucilager strips the skin off the ripe cherries, but it can be set to leave different amounts of the fruit's flesh, the mucilage, behind. That leftover mucilage gives each level its name: white honey has almost none left on, yellow a bit more, then red, then black, which keeps just the skin removed. The beans dry in the sun with that mucilage still on, then get cleaned by machines at a dry mill. Read our \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/pulped-natural-honey-processed-coffee\"\u003efull guide to pulped natural and honey processing\u003c\/a\u003e for more.\u003c\/p\u003e \u003cp\u003eOur current selection of pulped natural and honey processed coffees is below.\u003c\/p\u003e","products":[{"product_id":"costa-rica-don-mayo-la-ladera","title":"Costa Rica: Don Mayo - La Ladera","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Mayo Micromill - La Ladera, Catuai, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis dessert in a cup begins with soft, cooked down \u003cstrong\u003epeach \u003c\/strong\u003ebefore finishing with a sprinkle of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e On the aftertaste is a delicate \u003cstrong\u003estrawberry \u003c\/strong\u003eedge, rounding out this well balanced, all day coffee. \u003c\/p\u003e\n\u003cp\u003eOur relationship with the Bonilla Family and their Don Mayo micromill stretches all the way back to 2012, we couldn’t be prouder to still buy Costa Rican coffee from them all these years later. During that time, Don Mayo has gained a huge reputation across the world as a producer of delicious coffee, and this lot is a perfect example of the great cup quality they are famous for. A favourite for us year on year, their Honey processed Catuai. \u003c\/p\u003e\n\u003cp\u003eThe mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in rich, volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. \u003c\/p\u003e\n\u003ch4\u003eTarrazú - Iconic For Costa Rican Coffee\u003c\/h4\u003e\n\u003cp\u003eThe Tarrazú canton sits halfway down Costa Rica, towards the western coast. Located in a stunning valley surrounded by mountains that are part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents, making up a whopping 95% of the local economy. During the harvest in December, January and February, the area’s population triples with seasonal workers needed to bring in the crop.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm \u003c\/h4\u003e\n\u003cp\u003eLa Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai coffee plants grow well at higher elevations, while Caturra is suited to medium and lower areas. In previous years our lots from La Ladera have been a mix of Catuai and Caturra but for the last 2 harvests the varietals were separated and we have been able to buy just the higher growing Catuai crop. \u003c\/p\u003e\n\u003cp\u003eThe farm emphasises sustainable coffee production by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest. \u003c\/p\u003e\n\u003cp\u003eLa Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation. \u003c\/p\u003e\n\u003ch4\u003eAt The Mill \u003c\/h4\u003e\n\u003cp\u003eAfter harvest, the single origin coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. The Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate. \u003c\/p\u003e\n\u003cp\u003eThe mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local coffee farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020. \u003c\/p\u003e\n\u003cp\u003eEnvironmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eZone: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLos Santos\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProvince: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSan José\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eCanton: Leon Cortes\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Ladera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Mayo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Pablo Bonilla\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850-1,900 m.a.s.l.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Peach, brown sugar, strawberry.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 86\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan lang=\"EN-GB\" class=\"TextRun SCXW80684513 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003eMedium - Through the gap and \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003edon't\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003e let this go too far towards second, let the simple sweetness shine.\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"EOP Selected SCXW80684513 BCX0\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":54708208075137,"sku":"A11 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171144708481,"sku":"A11 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":54708208107905,"sku":"A11 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 220g","offer_id":54708208140673,"sku":"A11 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 500g","offer_id":56171144741249,"sku":"A11 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 1kg","offer_id":54708208173441,"sku":"A11 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 220g","offer_id":54708208206209,"sku":"A11 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 500g","offer_id":56171144774017,"sku":"A11 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 1kg","offer_id":54708208238977,"sku":"A11 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 220g","offer_id":54708208271745,"sku":"A11 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 500g","offer_id":56171144806785,"sku":"A11 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 1kg","offer_id":54708208304513,"sku":"A11 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 220g","offer_id":54708208337281,"sku":"A11 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 500g","offer_id":56171144839553,"sku":"A11 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 1kg","offer_id":54708208370049,"sku":"A11 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 220g","offer_id":54708208402817,"sku":"A11 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 500g","offer_id":56171144872321,"sku":"A11 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 1kg","offer_id":54708208435585,"sku":"A11 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":54708208468353,"sku":"A11 220GB","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":54708208501121,"sku":"A11 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_CRI_Don_Mayo_Ladera.png?v=1787834252"},{"product_id":"costa-rica-arbar-el-manantial","title":"Costa Rica: ARBAR - El Manantial","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Arbar - El Manantial, Villa Sarchi, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA zing of \u003cstrong\u003elemon \u003c\/strong\u003eand \u003cstrong\u003ewhite sugar\u003c\/strong\u003e softens into sweet \u003cstrong\u003eCantaloupe \u003c\/strong\u003emelon on the finish. As it cools, there are hints of \u003cstrong\u003eorange \u003c\/strong\u003eand\u003cstrong\u003e white grape\u003c\/strong\u003e too, for a sweet, bright and clean cup.\u003c\/p\u003e\n\u003cp\u003eArbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey processed Villa Sarchi.\u003c\/p\u003e\n\u003ch4\u003eA Revolution In Traceability\u003c\/h4\u003e\n\u003cp\u003eThe Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots (e.g. Tarrazú) but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s.\u003c\/p\u003e\n\u003cp\u003eIn the 2010s, Costa Rica saw the \"micromill revolution\", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work.\u003c\/p\u003e\n\u003ch4\u003eA Lucky Introduction\u003c\/h4\u003e\n\u003cp\u003eThe road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat.\u003c\/p\u003e\n\u003cp\u003eCarlos and Maria saw the success that other local farms were having from processing their own coffee and thought, \"Hey, maybe we should try something.\" We were lucky enough to find their coffee early and started buying it right away because, as it turns out, their hunch was correct. It’s delicious.\u003c\/p\u003e\n\u003cp\u003eInitially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, \"Hey, do you like this coffee?\" We said, \"Yes!\" He said, \"Great, here’s the producers.\" And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar.\u003c\/p\u003e\n\u003ch4\u003ePura Vida\u003c\/h4\u003e\n\u003cp\u003eRoland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees who, at that point, didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge.\u003c\/p\u003e\n\u003cp\u003eThey bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, \"Welcome. You’re one of us, this is your home now.\" He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was \"Pura Vida!\".\u003c\/p\u003e\n\u003cp\u003eLiterally translating to \"pure life\", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica.\u003c\/p\u003e\n\u003ch4\u003eLooking To The Future\u003c\/h4\u003e\n\u003cp\u003eWe started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi (as this lot is), Caturra, Catuai, Geisha, and Kenya lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other experimental plantings.\u003c\/p\u003e\n\u003cp\u003eStarting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression.\u003c\/p\u003e\n\u003cp\u003eRoland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it.\u003c\/p\u003e\n\u003cp\u003eA few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation.\u003c\/p\u003e\n\u003ch4\u003eGood People Make Good Coffee\u003c\/h4\u003e\n\u003cp\u003eWhen we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion.\u003c\/p\u003e\n\u003cp\u003eThat reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive.\u003c\/p\u003e\n\u003cp\u003eMaria and Carlos have also expanded into tourism, running coffee tours on the farm, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible.\u003c\/p\u003e\n\u003cp\u003eThe family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything.\u003c\/p\u003e\n\u003cp\u003eOn that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work.\u003c\/p\u003e\n\u003cp\u003eIt was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Costa Rica\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Western Valley\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCity:\u003c\/strong\u003e Lourdes de Naranjo\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicromill:\u003c\/strong\u003e ARBAR\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm\u003c\/strong\u003e: El Manantial\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Carlos Arrieta \u0026amp; Family\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600 m.a.s.l.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Villa Sarchi\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lemon, Melon, White Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eRoasting Information\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e – Through the gap and don't let this go too far towards second crack. Let the simple sweetness shine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":54943932973441,"sku":"A41 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171197333889,"sku":"A41 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":54943933006209,"sku":"A41 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":54943933038977,"sku":"A41 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171197366657,"sku":"A41 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":54943933071745,"sku":"A41 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":54943933104513,"sku":"A41 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171197399425,"sku":"A41 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":54943933137281,"sku":"A41 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":54943933170049,"sku":"A41 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171197432193,"sku":"A41 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":54943933202817,"sku":"A41 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":54943933235585,"sku":"A41 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171197464961,"sku":"A41 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":54943933268353,"sku":"A41 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":54943933301121,"sku":"A41 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171197497729,"sku":"A41 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":54943933333889,"sku":"A41 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":54943933366657,"sku":"A41 220GB","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":54943933399425,"sku":"A41 1GB","price":35.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_CRI_ARBAR_Manantial.png?v=1787748207"},{"product_id":"nicaragua-limoncillo-red-caturra-honey","title":"Nicaragua: Limoncillo, Red Caturra, Honey","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Limoncillo, Red Caturra, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis super sweet cup is like\u003cstrong\u003e orange candy\u003c\/strong\u003e, with a gentle \u003cstrong\u003ewhite grape\u003c\/strong\u003e developing alongside and a little shoulder of \u003cstrong\u003egreengage \u003c\/strong\u003eon the finish.\u003c\/p\u003e\n\u003cp\u003eThe coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships as we’ve been buying coffee from their farm, Finca Limoncillo, since 2007, and we foresee that continuing for many years yet. The second single origin coffee we’re releasing from this year’s harvest is a Honey-processed Red Caturra.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch family's Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the northwest of the country. They’re dotted on either side of the mountain range that forms the border between the two departments. When Roland travels to visit the farms, he’ll generally see Limoncillo on the same day as La Huella and Mama Mina, as they are close to one another. The journey typically starts at Mama Mina, continues through La Huella, and finishes at Limoncillo, the largest of the three farms.\u003c\/p\u003e\n\u003cp\u003eFinca Limoncillo is a premium coffee farm and jewel of the Mierisch family, nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares, 109 of which are dedicated to coffee cultivation, the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the highly respected Mierisch family, known for their experimental processing, varietal work, and exceptional coffees, Limoncillo is home to a wide range of varietals including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first Mierisch farm was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the Pacific railroad between Masaya and Diriamba with a parcel of land, including a goldmine and a farm he named \"Sajonia\" (the Spanish spelling of his home region in Germany, Saxony). In 1908 he planted his first coffee tree. Today, Fincas Mierisch operates nine coffee farms in Nicaragua and three in Honduras.\u003c\/p\u003e\n\u003cp\u003eMore than 100 years later, the family business is run by his grandson, Dr. Erwin Mierisch Buitrago (third generation), and great-great-grandson Erwin \"Wingo\" Mierisch Jackman (fifth generation).\u003c\/p\u003e\n\u003cp\u003eWingo has been involved with the farms since 2017, contributing to everything from post-harvest processing to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head the development of new post-harvest processing methods at the mill and refine quality control protocols to increase both quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in processing experimentation.\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Head Agronomist of the Mierisch farms. He started his career at entry level 22 years ago, working in the fields. Recognising his talent and commitment, the family promoted him and funded further education, enabling him to progress into his current leadership role. He now oversees much of the day-to-day operation of the farms. The Fincas Mierisch team includes many employees who have worked with the family for years, and their expertise and dedication make the high quality of both product and service possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ more than 3,000 staff during harvest, and at Limoncillo over 60 families live on the farm full-time. They are genuinely loved by the people who work for them. More than any other producer we buy from, there is a clear sense of mutual respect and appreciation between the family and their workers. The fact that the Mierisch family are our friends allows us to see the finer details of how they care for their team, continually reinforcing our belief that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have numerous policies and initiatives in place to make their operations as sustainable as possible. Chemical use is kept to a minimum, and environmental impact is carefully managed through thoughtful land stewardship.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both farm operations and the 60 on-site families who live and work there. Alongside its coffee-growing areas, the estate also supports cattle and horses, while large sections of preserved forest help maintain biodiversity. The Mierisch family’s commitment to social responsibility is equally impressive. They provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%.\u003c\/p\u003e\n\u003ch4\u003ePrecision Processing\u003c\/h4\u003e\n\u003cp\u003eThe Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Coffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering precise control over the amount of mucilage left on the bean.\u003c\/p\u003e\n\u003cp\u003eDepending on the desired outcome, whether washed, natural, or honey processed, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds. This approach allows for clean, traceable expressions of origin and varietal character.\u003c\/p\u003e\n\u003cp\u003eTo read all about Honey processing, check out our article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/pulped-natural-honey-processed-coffee\" target=\"_blank\"\u003ePulped Natural \u0026amp; Honey Processed Coffee Explained\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003eTraceability\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Nicaragua\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Matagalpa\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Yasica Norte\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Limoncillo\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e The Mierisch Family\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm Size:\u003c\/strong\u003e 171 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee Growing Area:\u003c\/strong\u003e 109 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtected Rainforest:\u003c\/strong\u003e 54 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Caturra\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,200 m.a.s.l.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Months:\u003c\/strong\u003e October-February\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiurnal Temperature Cycle:\u003c\/strong\u003e Avg High 25°C, Low 17°C\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards:\u003c\/strong\u003e Cup of Excellence 2008 (2nd Place)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Orange Candy, White Grape, Greengage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eRoasting Information\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - Through the gap and let this develop a little, paying close attention to the heat and dropping before second crack.\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56171424809345,"sku":"A24 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171424842113,"sku":"A24 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171424874881,"sku":"A24 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171424907649,"sku":"A24 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171424940417,"sku":"A24 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56171424973185,"sku":"A24 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171425005953,"sku":"A24 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171425038721,"sku":"A24 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171425071489,"sku":"A24 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171425104257,"sku":"A24 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171425137025,"sku":"A24 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171425169793,"sku":"A24 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171425202561,"sku":"A24 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171425235329,"sku":"A24 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171425268097,"sku":"A24 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56171425300865,"sku":"A24 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171425333633,"sku":"A24 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56171425366401,"sku":"A24 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171425399169,"sku":"A24 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171425431937,"sku":"A24 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_NIC_Limoncillo_R_Caturra.png?v=1787748090"},{"product_id":"costa-rica-granitos-de-altura-del-ortiz-typica-mejorado","title":"Costa Rica: Granitos de Altura del Ortiz, Typica Mejorado","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Granitos de Altura del Ortiz, Typica Mejorado, Black Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThere's an immediate \u003cstrong\u003efloral\u003c\/strong\u003e character here, delicate but expressive, sitting alongside an incredibly silky body. \u003cstrong\u003eLime zest \u003c\/strong\u003eand \u003cstrong\u003epink grapefruit\u003c\/strong\u003e bring plenty of freshness up front, balanced by a smooth \u003cstrong\u003ecream\u003c\/strong\u003e-like sweetness through the middle of the cup. It all comes together in a lingering \u003cstrong\u003eraspberry\u003c\/strong\u003e finish that's subtle, elegant and wonderfully well balanced.\u003c\/p\u003e\n\u003cp\u003eThe name \"Granitos de Altura\" translates to \"High Altitude Little Beans\", a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution. We've loved the Honey Process Catuai coffees we've had from Granitos, so this year we asked if they had any other varietals available for something a bit different. They recommended trying a couple of options, and this Typica Mejorado stood out on the cupping table.\u003c\/p\u003e\n\u003ch4\u003eWorld-Famous Tarrazú\u003c\/h4\u003e\n\u003cp\u003eThe Tarrazú coffee region sits halfway down Costa Rica towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú), and León Cortés cantons, threaded through by beautiful mountains that form part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents of the Tarrazú canton, making up a whopping 95% of the local economy.\u003c\/p\u003e\n\u003cp\u003eDuring the harvest in December, January, and February, the area’s population triples with seasonal workers needed to bring in the crop.\u003c\/p\u003e\n\u003cp\u003eThe mountain landscape provides perfect conditions for the production of high-quality specialty coffee. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C, with the steep slopes providing the right balance of high altitude for slow cherry maturation and shelter for delicate Arabica coffee trees. Tarrazú coffees are prized for their bright acidity, floral aromatics, and clean, sweet profiles.\u003c\/p\u003e\n\u003ch4\u003eThe Calderón Family\u003c\/h4\u003e\n\u003cp\u003eSitting at 1,800 to 2,000 metres above sea level in Tarrazú, you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive Costa Rican coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional local terroir.\u003c\/p\u003e\n\u003cp\u003eThe farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils, ideal conditions for slow cherry maturation and more complex flavour development.\u003c\/p\u003e\n\u003cp\u003eThe mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes, just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown.\u003c\/p\u003e\n\u003cp\u003eRather than expanding production, Joyce focuses on refining every step of the process, from cherry selection to drying, to ensure each lot meets their exacting standards.\u003c\/p\u003e\n\u003cp\u003eThe family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience.\u003c\/p\u003e\n\u003cp\u003e“When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.”\u003c\/p\u003e\n\u003cp\u003eGranitos de Altura is also part of a wider movement in Costa Rica that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection, and we’re proud to share both their story and their coffee with you.\u003c\/p\u003e\n\u003ch4\u003eNew Developments \u003c\/h4\u003e\n\u003cp\u003eRoland’s last visit to Granitos was in 2024. The last couple of years have been relatively low-harvest years in Costa Rica, which meant that by the time he reached the farm in May, the harvest had already finished. The visit was a little later than normal, and with lower coffee volumes to be brought in, the staff had already completed picking. \u003c\/p\u003e\n\u003cp\u003eAt Granitos, as with a number of other farms we work with, this meant they were able to use spare time to take on additional projects to improve both the farm and mill. This is a very positive sign, showing that they’re earning enough in stronger years that they don't have to halt improvement projects during more challenging seasons.\u003c\/p\u003e\n\u003cp\u003eAt the mill, this has resulted in new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the flexibility to choose the processing method they feel best suits the coffee rather than being limited by capacity. The colour sorter uses an electronic eye to identify damaged coffee beans and automatically remove them before lots are sent to Exclusive Coffees, our export partner.\u003c\/p\u003e\n\u003cp\u003eJoyce and Johana have also begun a new side project called Dos Semillas (\"Two Seeds\" in English). This involves purchasing coffee cherries from nearby farms and processing them at their own mill.\u003c\/p\u003e\n\u003cp\u003eThe project is intended to generate additional income with the long-term goal of purchasing their own coffee farm. Omar has been highly supportive and has even donated some Geisha seeds for them to plant once they acquire the land. Until now, all the Granitos farms have been owned by him, so this will become the first independent coffee farm the sisters own themselves.\u003c\/p\u003e\n\u003cp\u003eThey've also been working with Omar to plant a number of new varietals on the existing farms. While they're not expanding the size of the estate, they are trialling small plantings alongside existing stock. These include Milenio, Starmaya, Catigua, and Paraiso I.\u003c\/p\u003e\n\u003cp\u003eThese newer Catimor-derived varietals are reported to have excellent cup quality. Roland noticed both Starmaya and Milenio appearing on several other farms he visited in the region. For now, these remain small experiments, and only time will tell how successful they prove to be.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Typica Mejorado?\u003c\/h4\u003e\n\u003cp\u003eThe lot we have for you today is Typica Mejorado. The newer varietals are still only seedlings, but Mejorado is already well established and producing consistently good harvests.\u003c\/p\u003e\n\u003cp\u003eMejorado translates as \"improved\" in Spanish, making this essentially an \"improved Typica\". The name emerged from producers observing coffee plants that resembled Typica but delivered notably better performance and cup quality. Typica and Bourbon were among the first coffee varietals to spread from Ethiopia, and the majority of modern coffee varieties can trace their lineage back to one of these foundational cultivars.\u003c\/p\u003e\n\u003cp\u003eTypica Mejorado was originally thought to be a selection of Typica that retained the morphology of a Typica plant while offering stronger disease resistance and greater productivity. Genetic testing has since revealed that it is actually a Bourbon-Ethiopian hybrid.\u003c\/p\u003e\n\u003cp\u003eSo, to the best of our knowledge, this is a hybrid of Bourbon and an unknown Ethiopian accession that shares the appearance and flavour profile of excellent Typica lots while being genetically distinct.\u003c\/p\u003e\n\u003cp\u003eIn the cup, it does deliver that classic Typica character. If you're unfamiliar, it shares some similarities with Java or Geisha, although in a more subtle form. It typically presents elegant florals, a delicate and clean profile, a silky body, and complex fruit character \u003c\/p\u003e\n\u003cp\u003eThis is not a varietal you encounter very often, making it particularly unusual and exciting to find in Costa Rica.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Black Honey Processing?\u003c\/h4\u003e\n\u003cp\u003eJoyce and Johana processed this lot using the Black Honey process, which we think was a really interesting choice. We don't see as much Black Honey coffee today as we did five years ago, as it is less fashionable within the industry than it once was.\u003c\/p\u003e\n\u003cp\u003eFor Honey processing, coffee cherries are passed through a specialised depulper that removes the skin while leaving the sticky fruit mucilage attached to the seed. This fruit layer remains throughout the drying process on raised beds.\u003c\/p\u003e\n\u003cp\u003eThe greater the amount of mucilage retained, the darker the coffee becomes during drying. In Black Honey processing, the maximum amount of mucilage is left on the coffee, which is where the name comes from.\u003c\/p\u003e\n\u003cp\u003eThis increased fruit contact gives the finished coffee more fruit character, body, and texture than lighter Honey styles such as Yellow Honey, which are now more commonly seen.\u003c\/p\u003e\n\u003cp\u003eFor us, this coffee strikes a Goldilocks balance. You get the complexity and elegance of the Typica Mejorado varietal, supported by a little extra body and texture from the processing method. \u003c\/p\u003e\n\u003cp\u003eAs always, we tasted this lot blind alongside many others and simply thought it was delicious. Roland had discussed the coffee with Johana and Joyce before it was produced and was delighted when it appeared on the cupping table. It absolutely lived up to his hopes.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Tarrazú\u003c\/li\u003e\n\u003cli\u003eProvince: San Jose\u003c\/li\u003e\n\u003cli\u003eMill: \u003cstrong\u003eMicro-Beneficio Granitos de Altura del Ortiz\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Calderón Family\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eTypica Mejorado\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing system: \u003cstrong\u003eBlack Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-contrast=\"auto\" lang=\"EN-GB\" class=\"TextRun SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\"\u003eGPS:\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-GB\" class=\"TextRun SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca class=\"Hyperlink SCXW136922132 BCX0\" href=\"https:\/\/maps.app.goo.gl\/1bPzYXgVekaz31xC8\" rel=\"noreferrer noopener\" target=\"_blank\"\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e9.651761, -\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e83.943631\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan class=\"EOP Selected SCXW136922132 BCX0\" data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lime zest, pink grapefruit, raspberry.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 7\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 8\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 7\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 90\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - keep this to the middle of the gap, no more! It's easy to push this too far and lose the complexity of the cup.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56222473814401,"sku":"D21 220B","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56395207147905,"sku":"D21 125B","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56334154760577,"sku":"D21 500B","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56222473847169,"sku":"D21 1B","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56222473879937,"sku":"D21 220E","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56395207180673,"sku":"D21 125E","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56334154793345,"sku":"D21 500E","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56222473912705,"sku":"D21 1E","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56222473945473,"sku":"D21 220FF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56395207213441,"sku":"D21 125FF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56334154826113,"sku":"D21 500FF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56222473978241,"sku":"D21 1FF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56222474011009,"sku":"D21 220MF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56395207246209,"sku":"D21 125MF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56334154858881,"sku":"D21 500MF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56222474043777,"sku":"D21 1MF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56222474076545,"sku":"D21 220CF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56395207278977,"sku":"D21 125CF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56334154891649,"sku":"D21 500CF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56222474109313,"sku":"D21 1CF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56222474142081,"sku":"D21 220P","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56395207311745,"sku":"D21 125P","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56334154924417,"sku":"D21 500P","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56222474174849,"sku":"D21 1P","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Granitos.png?v=1790845077"},{"product_id":"costa-rica-granitos-ortiz-1800","title":"Costa Rica: Granitos - Ortiz 1800","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Granitos - Ortiz 1800, Catuai, Yellow Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA gentle \u003cstrong\u003epeach\u003c\/strong\u003e sweetness on the first sip slips seamlessly into \u003cstrong\u003emarzipan\u003c\/strong\u003e. \u003cstrong\u003eSultanas\u003c\/strong\u003e and a dash of cream on the aftertaste round it out, but it's that sweet marzipan you'll keep coming back for.\u003c\/p\u003e\n\u003cp\u003eThe Tarrazú region sits halfway down Costa Rica, towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú) and Leon Cortes Cantons, thread through by beautiful mountains that are part of the Talamanca Sierra. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. This Yellow Honey Catuai from Granitos de Altura del Ortiz is a fine example of the region’s coffees.\u003c\/p\u003e\n\u003ch4\u003eA Family-Run Micromill in the Mountains of Tarrazú \u003c\/h4\u003e\n\u003cp\u003eSitting at 1,800 metres above sea level in Tarrazú you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional terroir. The farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils - ideal conditions for slow cherry maturation and more complex cup profiles.\u003c\/p\u003e\n\u003cp\u003eThe name “Granitos de Altura” translates to “High Altitude Little Beans” - a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution.\u003c\/p\u003e\n\u003ch4\u003eWomen in Coffee: Johana \u0026amp; Joyce Calderón \u003c\/h4\u003e\n\u003cp\u003eThe mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes (of course!) just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown. Rather than expanding production, Joyce focuses on refining every step of the process - from cherry selection to drying - to ensure each lot meets their exacting standards. \u003c\/p\u003e\n\u003cp\u003eThe family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience. “When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.” Granitos de Altura is also part of a wider movement in Costa Rica: one that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection - and we’re proud to share their story and their coffee with you. \u003c\/p\u003e\n\u003ch4\u003eNew Developments At Granitos \u003c\/h4\u003e\n\u003cp\u003eRoland’s last visit to Granitos was in 2024. The last couple of years have been relatively low harvests in Costa Rica, which meant that by the time he got to the farm in May the harvest was already finished. The visit was a little later than he would normally go, and with the lower quantity of coffee to be brought in the staff had already picked everything. At Granitos, as with a number of other farms we work with, this means that they have been using the spare days to take on some additional projects to improve the farm and mill whilst they have the time. This is a very positive sign as it shows that they’re earning enough from the normal years that, when they hit a tough year like this one, they don’t feel like they have to put a halt on any supplementary projects. \u003c\/p\u003e\n\u003cp\u003eAt the mill, this has resulted in some new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the freedom to always choose the processing method that they think is right for the coffee on hand. The additional capacity means that they don’t need to worry about running out of space - the choice is based on flavour and quality rather than rigid practicality. The colour sorter is a machine that uses an electronic eye to spot damaged coffee beans and automatically separate them out before batches go on to Exclusive Coffees, our export partners. \u003c\/p\u003e\n\u003cp\u003eJoyce and Johana have also begun a new side project they’re calling Dos Semillas (“Two Seeds” in English). This involves buying coffee cherries from other local farms to be processing at their mill themselves. This side project alongside the main work at Granitos is intended to help build up some extra funds with the goal of eventually buying their own farm. Omar has been very supportive of the plan and has even donated some Geisha seeds for them to plant there once they buy. Up until now, all of the Granitos farms are his, so this will be the first farm the sisters will have bought and owned independently.   \u003c\/p\u003e\n\u003cp\u003eThey've also been working with Omar to plant some new varietals on the existing farm. They're not expanding the size of the estate, but they are trying out small plantings alongside the existing plant stock. These include Milenio, Starameyer, Catigua, and ParaisoI. These are newer Catimor varietals that are reported to have good cup quality. Roland noted having noticed particularly Starameyer and Milenio around on a few other farms he visited in the area. There are a number of farms trialling very small amounts of these to begin with - this will be an experiment to see if they actually hold up or not, only time will tell.   \u003c\/p\u003e\n\u003ch4\u003eHoney Processing\u003c\/h4\u003e\n\u003cp\u003eWe always love the Honey-process coffees we get from Granitos. As in previous years, this one stood out on the cupping table and was a must-buy.\u003c\/p\u003e\n\u003cp\u003eFor the Honey process you run the cherry through a special depulper that removes the skins while leaving the mucilage intact on the seeds. That layer of sticky fruit then stays on throughout the drying process on raised beds. The more mucilage left, the darker the colour goes during drying - this version keeps a small amount of pulp, hence “Yellow” Honey. That fruit contact means that in the final cup you get a little more fruit character and a little more body and texture than with a Washed coffee. \u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Tarrazú\u003c\/li\u003e\n\u003cli\u003eProvince: San José\u003c\/li\u003e\n\u003cli\u003eTown: Santa María de Dota\u003c\/li\u003e\n\u003cli\u003eMill: \u003cstrong\u003eMicro-Beneficio Granitos de Altura del Ortiz\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: \u003cstrong\u003eCalderón Family\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eOrtiz 1800\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrowing altitude: 1,800 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eSoil type: Loamy\u003c\/li\u003e\n\u003cli\u003eAverage annual rainfall: 2,050mm\u003c\/li\u003e\n\u003cli\u003ePlant age: Around 10 years\u003c\/li\u003e\n\u003cli\u003eHarvest months: January to February\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eYellow honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eExport partner: Exclusive Coffees\u003c\/li\u003e\n\u003cli\u003eRelationship since: 2022\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Peach, marzipan, sultana.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 86.5\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - keep this to the middle of the gap, slowing it a little to help develop the layered sweetness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56316661072257,"sku":"A43 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56316684435841,"sku":"A43 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56316661105025,"sku":"A43 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56316661137793,"sku":"A43 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56316684468609,"sku":"A43 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56316661170561,"sku":"A43 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56316661203329,"sku":"A43 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56316684501377,"sku":"A43 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56316661236097,"sku":"A43 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56316661268865,"sku":"A43 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56316684534145,"sku":"A43 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56316661301633,"sku":"A43 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56316661334401,"sku":"A43 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56316684566913,"sku":"A43 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56316661367169,"sku":"A43 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56316661399937,"sku":"A43 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56316684599681,"sku":"A43 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56316661432705,"sku":"A43 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56316661465473,"sku":"A43 220GB","price":7.9,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56316661498241,"sku":"A43 1GB","price":35.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Granitos_Ortiz.png?v=1790247110"},{"product_id":"costa-rica-don-joel-finca-carmela","title":"Costa Rica: Don Joel - Finca Carmela","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Joel - Finca Carmela\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis cup opens with silky, sweet \u003cstrong\u003ewine gums \u003c\/strong\u003eand the zingy lift of \u003cstrong\u003elime\u003c\/strong\u003e and \u003cstrong\u003eraspberries\u003c\/strong\u003e. Juicy \u003cstrong\u003eblack grapes\u003c\/strong\u003e come in on the finish of this well-rounded and fruity coffee.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela.\u003c\/p\u003e\n\u003ch4\u003eFinca Carmela: The Details\u003c\/h4\u003e\n\u003cp\u003eAllan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry.\u003c\/p\u003e\n\u003cp\u003eThis coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28.\u003c\/p\u003e\n\u003ch4\u003eMicroclimates Are Key\u003c\/h4\u003e\n\u003cp\u003eDespite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other.\u003c\/p\u003e\n\u003cp\u003eEven small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality.\u003c\/p\u003e\n\u003cp\u003eTo learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: \u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-allan-oviedo-and-family\" target=\"_blank\"\u003eAllan Oviedo \u0026amp; Family Producer Story\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFinca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Western Valley\u003c\/li\u003e\n\u003cli\u003eProvince: Alajuela\u003c\/li\u003e\n\u003cli\u003eCanton: San Luis de Grecia\u003c\/li\u003e\n\u003cli\u003eFarm:\u003cstrong\u003e Finca Carmela\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Joel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Allan Oviedo\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eVilla Sarchi\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Wine gums, lime, raspberry, black grape.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - through first crack and keeping it steady before you drop midway into the gap.\u003c\/em\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n.coffee-product-description {\n  font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif;\n  line-height: 1.6;\n  color: #333;\n  max-width: 800px;\n}\n\n.coffee-product-description h2 {\n  font-size: 1.8em;\n  margin-bottom: 0.5em;\n  color: #2c1810;\n}\n\n.coffee-product-description h3 {\n  font-size: 1.4em;\n  margin-top: 1.5em;\n  margin-bottom: 0.75em;\n  color: #2c1810;\n}\n\n.coffee-product-description h4 {\n  font-size: 1.2em;\n  margin-top: 1.25em;\n  margin-bottom: 0.5em;\n  color: #4a3326;\n}\n\n.coffee-product-description p {\n  margin-bottom: 1em;\n}\n\n.tasting-notes {\n  background-color: #f9f6f2;\n  padding: 1.25em;\n  border-radius: 4px;\n  margin-bottom: 1.5em;\n}\n\n.tasting-notes p:last-child {\n  margin-bottom: 0;\n}\n\n.coffee-product-description hr {\n  border: none;\n  border-top: 1px solid #e0d5c7;\n  margin: 2em 0;\n}\n\n.traceability-list,\n.cupping-scores {\n  list-style: none;\n  padding-left: 0;\n}\n\n.traceability-list li,\n.cupping-scores li {\n  padding: 0.4em 0;\n  border-bottom: 1px solid #f0ebe5;\n}\n\n.traceability-list li:last-child,\n.cupping-scores li:last-child {\n  border-bottom: none;\n}\n\u003c\/style\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56331847074177,"sku":"C42 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56341105082753,"sku":"C42 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331847106945,"sku":"C42 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331847139713,"sku":"C42 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56341105115521,"sku":"C42 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331847172481,"sku":"C42 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331847205249,"sku":"C42 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56341105148289,"sku":"C42 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331847238017,"sku":"C42 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331847270785,"sku":"C42 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56341105181057,"sku":"C42 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331847303553,"sku":"C42 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331847336321,"sku":"C42 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56341105213825,"sku":"C42 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331847369089,"sku":"C42 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331847401857,"sku":"C42 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56341105246593,"sku":"C42 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331847434625,"sku":"C42 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56331847467393,"sku":"C42 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56331847500161,"sku":"C42 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Don_Joel_Carmela_H_VS.png?v=1790689472"}],"url":"https:\/\/ozonecoffee.surf\/collections\/coffee-process-pulped-natural.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}