{"title":"Washed Process Coffees From Ozone","description":"\u003cp\u003eClean and bright with more acidity, that's the washed process signature, though it varies by origin and lot. Washed coffee beans are the specialty standard for a reason: the process strips away variables, so what's left in the cup is closer to the bean and terroir alone.\u003c\/p\u003e \u003cp\u003eA freshly picked coffee cherry needs its fruit removed to get to the seed inside, the coffee bean itself. Washed processing does this with a machine called a depulper, which strips off most of the fruit, then leaves the green bean with its mucilage, the leftover fruit flesh, sitting in water. The mucilage breaks down and washes away, leaving just the green bean behind. There are plenty of variations on this, smaller or larger volumes of water, fresh water swapped in partway through, but all of it falls under washed processing. Read our \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/washed-processed-coffee\" title=\"Ozone's guide to washed coffee processing\" target=\"_blank\"\u003efull guide to washed coffee processing\u003c\/a\u003e for more.\u003c\/p\u003e \u003cp\u003eOur current selection of washed coffee beans is below.\u003c\/p\u003e","products":[{"product_id":"organic-single-origin","title":"Organic Single Origin","description":"\u003ch1\u003e\u003cstrong\u003eOrganic Single Origin\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch4\u003eAlways Organic, Always Evolving\u003c\/h4\u003e\n\u003cp\u003eOur Organic Single Origin is a year-round offering that celebrates the diversity and seasonality of coffee. While the name stays the same, the coffee itself changes throughout the year as fresh harvests arrive from our trusted Organic producers around the world. Each lot is carefully selected ensuring it delivers the quality and flavour you know and expect from us, as well as carrying certified organic credentials.\u003c\/p\u003e\n\u003ch4\u003eA Seasonal Journey in Every Cup\u003c\/h4\u003e\n\u003cp\u003eCoffee is a seasonal crop, and each harvest is finite. That means the specific origin, flavour profile, and story behind this coffee will shift over time. By subscribing, you’ll be taken on a journey through different regions and producers, all united by a commitment to organic farming. It’s a great way to explore the world of coffee while supporting sustainable practices - one cup at a time. We normally expect each of our Organic single origin coffees to last around 4-6 months.\u003c\/p\u003e\n\u003ch4\u003eCurrent Origin: Cajamarca, Peru\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e12-18 different producers in the small village of San Antonio de Chingama, Caramajca. The producers from Agua Azul are called a “comité”, - which means collaborating and producing higher quality coffees, maximising farmer income and premiums. In the last few years, the comite have started a program called Solidario, giving all the producers training, market access, finance, and feedback about quality, and reforestation programs.\u003c\/p\u003e\n\u003ch4\u003eBrewing Growth: Solidario, Reforestation \u0026amp; Fairtrade\u003c\/h4\u003e\n\u003cp\u003eThrough the Solidario program, members receive essential support: training, quality feedback, fair market access, financing, and connections to buyers. More recently, reforestation has become part of their mission, helping to restore soil health and preserve their mountainous environment. The cooperative is also organic and Fairtrade certified, ensuring that their impact is ethical, sustainable, and beneficial to both land and people.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHigh-Altitude, High-Quality Coffee\u003c\/h4\u003e\n\u003cp\u003eAt around 1,890 meters above sea level, the cooperative cultivates a spectrum of traditional and experimental varietals like Caturra, Pache, Bourbon, and others like Typica, Catimor, Marsellesa, and even small trials of Geisha and Costa Rica 95. Their processing method is fully washed and dried under the Peruvian sun, often using small, locally managed micromills.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis is an easy drinking cup of \u003cstrong\u003ecookies and cream\u003c\/strong\u003e. It starts with \u003cstrong\u003emilk chocolate\u003c\/strong\u003e, a gently \u003cstrong\u003ebiscuit\u003c\/strong\u003e edge and a sweet creaminess. On the finish, that shifts gently into \u003cstrong\u003ecaramel\u003c\/strong\u003e which lingers in the aftertaste.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eSub-region: Huabal in Jaen\u003c\/li\u003e\n\u003cli\u003eVillage: San Antonio de Chingama\u003c\/li\u003e\n\u003cli\u003eAverage farm size: 2 hectares\u003c\/li\u003e\n\u003cli\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eComite Agua Azul\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,890 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietals: \u003cstrong\u003eCaturra, Pache and Bourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFermentation method: Dry, 22 hours\u003c\/li\u003e\n\u003cli\u003eDrying method: Beds and patios, 15-20 days\u003c\/li\u003e\n\u003cli\u003eCertifications:\u003cstrong\u003e Organic\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eFurther Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eTasting notes: Milk chocolate, cookies \u0026amp; cream, caramel.\u003c\/b\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): 6.5\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 6.5\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\u003cspan style=\"text-decoration: underline;\"\u003eRoast Information\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eMedium-dark: Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Roasted Whole Beans 220g","offer_id":42792515633205,"sku":"A13 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55472539140481,"sku":"A13 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":42792515665973,"sku":"A13 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43091318702133,"sku":"A13 3B","price":142.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":42792515698741,"sku":"A13 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55472539173249,"sku":"A13 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091318538293,"sku":"A13 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093626519605,"sku":"A13 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55472539206017,"sku":"A13 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091318571061,"sku":"A13 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":42792515731509,"sku":"A13 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55472539238785,"sku":"A13 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091318603829,"sku":"A13 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093626552373,"sku":"A13 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55472539271553,"sku":"A13 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091318636597,"sku":"A13 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":42792515764277,"sku":"A13 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55472539304321,"sku":"A13 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091318669365,"sku":"A13 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":42792515829813,"sku":"A13 220GB","price":11.25,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":42792515862581,"sku":"A13 1GB","price":44.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/2026Organic-AguaAzul.png?v=1771238085"},{"product_id":"bolivia-don-carlos-mosto-washed","title":"Bolivia: Don Carlos, Mosto Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Don Carlos, Caturra \u0026amp; Catuai, Mosto Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThink soft and sweet \u003cstrong\u003esultanas\u003c\/strong\u003e mixed in with \u003cstrong\u003eapricot\u003c\/strong\u003e, before it all gets a sprinkle of \u003cstrong\u003egolden sugar\u003c\/strong\u003e in this easy drinking coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Mosto Washed Caturra and Catuai lot was grown at Finca Don Carlos, nestled in the Bolinda colony of Caranavi, Bolivia. The farm is part of Agricafe’s Buena Vista program, their ambitious project to revive Bolivia’s declining coffee trade. Pedro Rodríguez, along with his daughter Daniela and son Pedro Pablo (who runs Don Carlos) are the driving force behind Agricafe and Fincas Los Rodríguez. Theirs is a story of innovation and a deep commitment to revitalising the Bolivian specialty coffee industry that was, not so long ago, on the verge of disappearing entirely\u003c\/p\u003e\n\u003ch4\u003eA Farm Worthy Of Don Carlos   \u003c\/h4\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.  \u003cbr\u003e \u003cbr\u003eFinca Don Carlos is spread over 18.7 hectares situated at 1,550-1,650 metres above sea level. This Bolivian coffee farm benefits from a microclimate of cool mountain air and rich volcanic soil, perfect conditions that contribute to its vibrant acidity and clean, structured cup profile. In addition to coffee, the farm is committed to environmental stewardship, with active reforestation efforts planting native species such as Tajibos, Mara, and Ceibo to preserve biodiversity and support long-term soil health.\u003c\/p\u003e\n\u003cp\u003eFinca Don Carlos is named in honour of Carlos Mariaca, the oldest and most unconditionally awesome employee of Agricafe. He was there at the start of the specialty coffee trend and, together with Pedro Rodriguez (the founder of Agricafe) helped to build the wet mill in Caranavi. As a tribute to his legacy within Bolivian specialty coffee and to show their gratitude for all his good work, the company decided to give him partnership of the farm. His name has since been synonymous with delicious Bolivian coffee.\u003c\/p\u003e\n\u003ch4\u003eThe Buena Vista Project\u003c\/h4\u003e\n\u003cp\u003eThe Rodriguez family have been sourcing coffee from small coffee producers in the Caranavi and Samaipata regions for three decades, but the steady decline of coffee production put the sustainability of their export business in jeopardy. Daniela and Pedro bought land in the Caranavi region to showcase modern practices and educate other producers in sustainable farming, as well as increasing the overall volume at their mills. They have twelve farms in total, and Finca Don Caros is one of eight in the Caranavi region, the project's second farm overall. Pedro Pablo studied agronomy in Honduras and brought techniques he had learnt there to the Buena Vista farms.\u003c\/p\u003e\n\u003cp\u003eRather than following traditional Bolivian coffee farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. The results were extraordinary. Their farms became some of the most organised and beautiful in the country - coffee planted in neat rows, meticulously separated by variety, vibrant and healthy and producing exceptional quality and yields. The family also made a commitment to conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee planted as agroforest amongst the trees. \u003c\/p\u003e\n\u003ch4\u003eWhat Is Mosto Washed Processing?\u003c\/h4\u003e\n\u003cp\u003eThe meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptional quality - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must.\u003c\/p\u003e\n\u003cp\u003eStarting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the coffee beans submerged in this mosto juice. Once the fermentation has broken down any remaining pulp, this is also rinsed and dried. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees.\u003c\/p\u003e\n\u003cp\u003eTo dive into Mosto coffee processing in more detail, check out our blog article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\" title=\"What is Mosto Coffee Processing\" rel=\"noopener\" target=\"_blank\"\u003ehttps:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing \u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMunicipality: Caranavi\u003c\/li\u003e\n\u003cli\u003eColonia: Bolinda\u003c\/li\u003e\n\u003cli\u003eProducer: Agricafe\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eDon Carlos\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Carlos Mariaca\u003c\/li\u003e\n\u003cli\u003eElevation: 1,550 – 1,650 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eSize: 18.7 hectares \u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eMosto Washed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eCaturra \u0026amp; Catuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eHarvest time: May - November\u003c\/li\u003e\n\u003cli\u003eReforestation: Tajibos, Mara, Ceibo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMedium Dark\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Sultana, apricot, golden sugar.\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: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/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\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 86\/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, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" 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! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55729234968961,"sku":"C13 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55729235001729,"sku":"C13 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55729235034497,"sku":"C13 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55729235067265,"sku":"C13 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55729235100033,"sku":"C13 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55729235132801,"sku":"C13 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55729235165569,"sku":"C13 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55729235198337,"sku":"C13 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55729235231105,"sku":"C13 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55729235263873,"sku":"C13 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55729235296641,"sku":"C13 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55729235329409,"sku":"C13 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55729235362177,"sku":"C13 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55729235394945,"sku":"C13 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55729235427713,"sku":"C13 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55729235460481,"sku":"C13 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55729235493249,"sku":"C13 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55729235526017,"sku":"C13 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55729235558785,"sku":"C13 220GB","price":12.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55729235591553,"sku":"C13 1GB","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Don_Carlos.png?v=1779892782"},{"product_id":"bolivia-arcangel-dry-fermented-washed","title":"Bolivia: Arcangel, Dry Fermented Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Arcangel, Dry Fermented Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eCrisp and bright \u003cstrong\u003elime cordial\u003c\/strong\u003e when hot softens with a \u003cstrong\u003eraspberry\u003c\/strong\u003e edge as it cools. A hint of extra creamy \u003cstrong\u003emilk chocolate\u003c\/strong\u003e alongside that raspberry on the finish and aftertaste rounds out the cup.\u003c\/p\u003e\n\u003cp\u003eAt the highest point of Finca El Arcangel there stands a towering tree. This tree is the namesake of the Bolivian coffee farm, overlooking everything like a guardian. This is a landscape where coffee trees thrive in balance with native flora such as citrus, papaya, and avocado. This biodiverse environment supports a healthy ecosystem that enhances cup quality - great specialty coffee can only be grown in harmony with its natural surroundings.\u003c\/p\u003e\n\u003ch3\u003eThe Ideal Recipe For Great Coffee\u003c\/h3\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.\u003c\/p\u003e\n\u003cp\u003eFinca El Arcangel is located at 1,500 metres above sea level, near the town of Copacabana. The farm was first established in 2015 and produced its first coffee harvest in 2017. This 10-hectare farm is managed with precision and care by the Rodriguez family, who are known for their commitment to quality and sustainability. The farm’s rich biodiversity and volcanic soil create ideal conditions for slow cherry maturation and complex flavour development – essential for delicious Bolivian coffee.\u003c\/p\u003e\n\u003ch3\u003eThe Buena Vista Project\u003c\/h3\u003e\n\u003cp\u003eThe farm is part of Agricafe’s Buena Vista program, their ambitious project to revive Bolivia’s declining coffee trade. Pedro Rodríguez, along with his daughter Daniela and son Pedro Pablo are the driving force behind Agricafe and Fincas Los Rodríguez. Theirs is a story of innovation and a deep commitment to revitalising the Bolivian specialty coffee industry that was, not so long ago, on the verge of disappearing entirely.\u003c\/p\u003e\n\u003cp\u003eThe Rodriguez family have been sourcing coffee from small coffee producers in the Caranavi and Samaipata regions for three decades, but the steady decline of coffee production put the sustainability of their export business in jeopardy. Daniela and Pedro bought land in the Caranavi region to showcase modern practices and educate other producers in sustainable coffee farming, as well as increasing the overall volume at their mills. They have twelve farms in total, and Finca El Arcangel is one of eight in the Caranavi region.\u003c\/p\u003e\n\u003cp\u003eRather than following traditional Bolivian Coffee farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. The results were extraordinary. Their farms became some of the most organised and beautiful in the country - coffee planted in neat rows, meticulously separated by variety, vibrant and healthy and producing exceptional quality and yields. The family also made a commitment to conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee planted as agroforest amongst the trees.\u003c\/p\u003e\n\u003ch3\u003ePrecision and Perseverance\u003c\/h3\u003e\n\u003cp\u003eThe farm distinguishes itself from others in the area by separating its red and yellow Caturra varieties. Both varietals have adapted well to the local environment and climate, but the team at El Arcangel accentuate their unique characteristics by ensuring they're grown, picked, and processed individually. The lot that we have here is just the Yellow Caturra coffee, grown separately on 4 hectares of the farm and processed with strict varietal separation to preserve micro-lot integrity.\u003c\/p\u003e\n\u003cp\u003eEl Arcangel employs esqueleto pruning (meaning “skeleton” in English), a regenerative technique that cuts trees back to their structural skeleton to promote vigorous regrowth. The trees are pruned to a height of 1.6 to 1.8 meters, and the lateral branches are reduced to 10 to 15 centimetres. This takes the trees right down to their bare bones, hence the name. Though it requires 12 to 18 months for the trees to recover, coffee cherry production on the new-growth branches can double. This method enhances airflow, reduces disease risk, and improves long-term yield. By rotating pruning cycles across the farm, they ensure consistent output while maintaining plant health and cup quality.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Yungas\u003c\/li\u003e\n\u003cli\u003eMunicipality: Caranavi\u003c\/li\u003e\n\u003cli\u003eNearest town: Copacabana\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Arcangel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Los Rodriguez\u003c\/li\u003e\n\u003cli\u003eMill: Agricafe Buena Vista\u003c\/li\u003e\n\u003cli\u003eElevation: 1,500 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCaturra \u0026amp; Catuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eDry Fermented Washed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMedium‑dark\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eRoasted with a calm, steady progression, this coffee is carried cleanly through first crack and developed just far enough to reach the very first pops of second before finishing the roast. That precise cut‑off point allows the sweetness and body to fully develop, while stopping early enough to avoid introducing heavier roast flavours.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis approach leans into the coffee’s naturally fudge‑like sweetness and silky mouthfeel, rounding out the acidity and giving the cup a smooth, comforting character. Hints of vanilla and tinned stone fruit are emphasised, with a soft, creamy finish rather than sharp brightness or smokiness. If you enjoy coffees that are rich, approachable and dessert‑leaning, but still clean and well‑defined, this roast is designed to deliver exactly that balance.\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lime cordial, raspberry, milk chocolate.\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: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 86.5\/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, 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! \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","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55832369299841,"sku":"D22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55832369332609,"sku":"D22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55832369365377,"sku":"D22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55832369398145,"sku":"D22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55832369430913,"sku":"D22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55832369463681,"sku":"D22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55832369496449,"sku":"D22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55832369529217,"sku":"D22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55832369561985,"sku":"D22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55832369594753,"sku":"D22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55832369627521,"sku":"D22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55832369660289,"sku":"D22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55832369693057,"sku":"D22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55832369725825,"sku":"D22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55832369758593,"sku":"D22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55832369791361,"sku":"D22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55832369824129,"sku":"D22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55832369856897,"sku":"D22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55832369889665,"sku":"D22 220GB","price":9.2,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55832369922433,"sku":"D22 1GB","price":36.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Archangel_Dry_Fermented_Washed_d1ba6677-a5ec-4b83-8def-e39a2e16c8bc.png?v=1783601215"},{"product_id":"peru-einer-saldivar-cansaboca-washed","title":"Peru: Einer Saldivar - Cansaboca (Organic)","description":"\u003ch1\u003e\u003cb\u003ePeru: Einer Saldivar - Cansaboca, Washed (Organic)\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003eFresh \u003cstrong\u003ered apple\u003c\/strong\u003e is balanced by a heap of soft \u003cstrong\u003edemerara sugar\u003c\/strong\u003e on the finish and aftertaste of this cup. As it cools, the apple softens with a delicate \u003cstrong\u003esatsuma\u003c\/strong\u003e coming through alongside it.\u003c\/p\u003e\n\u003cp\u003eWe first visited Einer in 2022 and have bought coffee from his farm every year since. This year we cupped several lots from El Cedro and chose two, because they finish so far apart in the cup. This one is certified Organic and grown on a lower plot than Einer’s main farm. The contrasting lot is available \u003ca href=\"https:\/\/ozonecoffee.surf\/products\/peru-einer-saldivar-el-cedro-3-organic\" title=\"Peru: Einer Saldivar, El Cedro #3 (Organic)\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e. Taste them side by side and you’ll find out how much the tiniest differences at origin change what ends up in your mug.\u003c\/p\u003e\n\u003ch4\u003eGetting to El Cedro\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-einer-saldivar\" rel=\"noopener\" target=\"_blank\"\u003eEiner Saldivar\u003c\/a\u003e’s farm, El Cedro, sits in one of the remotest areas we’ve ever visited. Roland (our Green Buyer) has been up a few times to see Einer and his wife, and it’s quite the trek, even for someone who visits coffee farms regularly. It takes 8 hours by car from the nearest working airport to the town of Jaén, roughly 1.5 hours from Jaén to the local receiving village, another 30 minutes to Einer’s house, and then a steep 45-minute climb to find him out on his farm.\u003c\/p\u003e\n\u003cp\u003eEiner inherited the farm from his parents, and nearly all his neighbours are cousins or extended family. At around 2,000 m.a.s.l. and planted with traditional Bourbon, El Cedro has the altitude and variety to produce great coffee. What it needed was a good buyer and access to agronomic information.\u003c\/p\u003e\n\u003cp\u003eOrigin Coffee Lab changed that. It’s an exporter based in Jaén, founded by Alex Julca and José Rivera, with a receiving station in Einer’s local village. Its Solidario programme gives producers ongoing training in farm management, post-harvest technique and quality assessment. Origin Coffee Lab is how Einer’s delicious coffee reached us, and the training and support it provides are how he’s been able to start improving his agronomic practices.\u003c\/p\u003e\n\u003ch4\u003eInvestments at origin\u003c\/h4\u003e\n\u003cp\u003eEiner is always asking questions about best practice and what’s working on bigger farms. In August 2023, Roland talked through the farm’s processing equipment with him during a visit. The depulper, fermentation tank and processing station (the equipment that prepares harvested coffee before it’s sent to the dry mill) needed attention. The fermentation tank was cracked and hard to clean, and the depulper was misaligned. A large share of the harvest couldn’t reach the specialty grade Einer’s farm can produce, so it was sold as commercial coffee at a much lower price.\u003c\/p\u003e\n\u003cp\u003eEiner asked for our help, and we funded a new depulper and fermentation tank through our sustainability project. Origin Coffee Lab coordinated the work, using local suppliers for materials and labour. The new equipment makes his coffee better and more consistent.\u003c\/p\u003e\n\u003ch4\u003eSame but different\u003c\/h4\u003e\n\u003cp\u003eAt harvest, Einer uses a donkey to carry most of the picked cherry down the hill to the wet mill at his house. Both of this year’s El Cedro coffees are Bourbon, and both were washed at that wet mill. The only difference is when in the harvest each was processed. Einer is methodical and follows the same steps for every picking, but each day brings something different. The trees being picked change, and so does the weather. More sun, better drainage or less wind in one part of the farm shifts how the cherries ripen. Then any small change in conditions during processing affects how the coffee ferments and dries, and a slightly faster ferment or a longer drying stage shows up in the cup.\u003c\/p\u003e\n\u003cp\u003eAfter visiting Einer at his house, we loaded the coffee he had ready for delivery into the back of our pick-up truck and drove down to Colasay, to the local office of our exporter, Origin Coffee Lab. Mercy Fernandez works from this satellite office three days a week, and when a producer like Einer delivers coffee, she samples it. The coffee is hulled, checked for physical defects, roasted and cupped, and everything is weighed. Then the producer waits to hear the results and the price they set.\u003c\/p\u003e\n\u003cp\u003eOnce Mercy had checked the other lot details for Einer’s two coffees, she and Roland cupped them together. Both were great, and quite different in profile. Mercy explained that one lot came from a different bit of land, about 50m lower than the main plot of El Cedro. Roland and Einer had walked past that small area on their way up to the farm earlier that day. Roland agreed we’d take the lot.\u003c\/p\u003e\n\u003cp\u003eThen came an important question: what should it be called? It took Mercy and Einer a minute to remember the name they’d given the plot, “Cansaboca”. Translated directly, it means “tired mouth”. Roland was a little confused until Mercy explained that it’s the name of a local fruit, so called for a sticky, dense texture that makes eating it hard work.\u003c\/p\u003e\n\u003ch4\u003eCoffee in Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee reached Peru from its northern neighbour Ecuador in the mid-18th century. Exports took off in the late 19th and early 20th centuries, after British bondholders formed the Peruvian Corporation in 1890 to settle Peru’s railway debts and took on large areas of highland land, part of which was planted with coffee.\u003c\/p\u003e\n\u003cp\u003eProduction began on large landholdings owned mostly by wealthy European elites. Workers migrated from other parts of Peru to labour on those farms, and many went on to farm independently on the abundant land across Cajamarca, Junín, Cusco and San Martín. As larger landholders left, small-scale producers became the majority. Land reforms and government programmes in the 1950s and 60s encouraged coffee cultivation further, and small-scale, indigenous farmers now grow most of the country’s coffee.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of Peru are planted with coffee, mostly in Cajamarca, where half of all Peruvian coffee is grown. Small farms are the norm, averaging just under 3 hectares. That structure leaves many producers dealing with limited access to credit, mill processing and efficient production management. Cooperatives such as El Horcon Comite pool resources and share risk, which small farms need to run profitable businesses. Much of Peru’s coffee is collected from small farms and combined to be milled and marketed through cooperatives, some with up to 2,000 farmers.\u003c\/p\u003e\n\u003cp\u003eBetter traceability in recent years means we can now buy more single-producer lots like this one. They show the regional terroirs of a country with an official 28 microclimates, and they let us name the small producers behind the coffee.\u003c\/p\u003e\n\u003ch4\u003eFarm information\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Cajamarca\u003c\/li\u003e\n\u003cli\u003eProvince: Jaén\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eVillage: Bomboca\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: El Cedro (Cansaboca plot)\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eCertification: \u003cstrong\u003eOrganic\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eExporter: Origin Coffee Lab\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\u003eTasting notes: Red apple, demerara sugar, satsuma\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6.5\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\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 7\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 87\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! \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\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e - take this coffee through the gap and let it develop a little while it's in the gap, before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835166572929,"sku":"A22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835166605697,"sku":"A22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835166638465,"sku":"A22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835166671233,"sku":"A22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835166704001,"sku":"A22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835166736769,"sku":"A22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835166769537,"sku":"A22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835166802305,"sku":"A22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835166835073,"sku":"A22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835166867841,"sku":"A22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835166900609,"sku":"A22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835166933377,"sku":"A22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835166966145,"sku":"A22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835166998913,"sku":"A22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835167031681,"sku":"A22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835167064449,"sku":"A22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835167097217,"sku":"A22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835167129985,"sku":"A22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835167162753,"sku":"A22 220GB","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835167228289,"sku":"A22 1GB","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Salvidar_W_Bourbon.png?v=1782747705"},{"product_id":"peru-irene-herrera-la-mandarina-marshell-washed","title":"Peru: Irene Herrera - La Mandarina","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Irene Herrera - La Mandarina, Marshell, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis elegant cup opens with a burst of \u003cstrong\u003etangerine\u003c\/strong\u003e followed by \u003cstrong\u003estrawberry fondants\u003c\/strong\u003e and a spoonful of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e As it finishes, there's a little \u003cstrong\u003elime\u003c\/strong\u003e juice and a delicate floral note too.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhile looking through samples from Cajamarca in Peru, this Washed Marshell coffee really stood out on the cupping table for its elegance and clarity. We were cupping with the Origin Coffee Lab team (our local exporters) and looking for something really tasty to fill a gap in our Peruvian coffee offering this year. When they shared the name of the producer with Roland - Irene Herrera - it was a light bulb moment.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch4\u003eA Happy Coincidence\u003c\/h4\u003e\n\u003cp\u003eThe La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Kelvin Guerrero (La Esmerelda) whose coffee we released earlier this year. \u003c\/p\u003e\n\u003cp\u003eIn 2022 Roland went to Peru for the first time, after we had purchased some coffees from there the year previous. It was his first trip with Origin Coffee Lab - who we’re now lucky enough to know well - and they headed to the La Coipa village. Through the course of the morning they walked past several coffee farms, finishing up at their destination for lunch at the house of head of Gallitos de Rocas comite, Milciades Minga… and his wife Irene Herrera!\u003c\/p\u003e\n\u003ch4\u003eHospitality and Horticulture\u003c\/h4\u003e\n\u003cp\u003eThe couple's house is a little larger than some other nearby houses, maybe because Milciades is also a carpenter. The top floor is used for drying coffee, with living space and kitchen below. Guinea Pigs are kept inside in a pen - a staple food animal in Peru, known as Cuy (pronounced Coo-ee). Alongside a big lunch by Irene, they enjoyed an excellent fruit punch made in a barrel by mixing fruit juice and the local cane sugar spirit Yonke.\u003c\/p\u003e\n\u003cp\u003eThe farm La Mandarina is just behind the house and includes a small nursery of baby plants. As with many Cajamarca farms, it's a steep climb to the top and Roland was hard pressed to keep up with Irene! The small estate spans from 1,750 to 2,000 metres above sea level. Irene cultivates Caturra, Marshell, and Bourbon varieties - the lot we have here has been separated from the Marshell trees only. The flowering period occurs from October to December, and the harvest takes place between May and September, with peak months from June to August 2024. \u003c\/p\u003e\n\u003cp\u003eOnce selectively picked, as is typical in Peru, the coffee has been Washed processed. The cherries are depulped, fermentated in a tank for 24-36 hours, washed, and dried in solar dryers for 10-15 days.\u003c\/p\u003e\n\u003ch4\u003eMysterious Marshell \u003c\/h4\u003e\n\u003cp\u003eMarshell's origins are still being debated. The most widely held view is that it's a natural mutation of Bourbon, first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law Marcelino. An alternative theory, backed by some genetic testing, suggests Marshell may be related to Costa Rica 95, a Catimor-group cultivar developed by ICAFE from Caturra and Timor Hybrid 832\/1. No definitive published research has settled the question either way.\u003c\/p\u003e\n\u003cp\u003eWhat both theories agree on is the disease resistance. Many Peruvian farmers were encouraged to plant Catimor varietals through the mid-2010s by cooperatives, exporters, and government programmes to help combat leaf rust and other diseases. Catimors divide opinion in the coffee community: partial Robusta genetics can lead to flat, vegetal cup profiles when not handled with care. This lot is a reminder that they don't have to.\u003c\/p\u003e\n\u003cp\u003eFor more on the coffee varietals behind Marshell, read our varietal guides on \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-catimor\" title=\"Ozone Coffee Blogs Coffee Varietal Catimor\"\u003eCatimor\u003c\/a\u003e, \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-bourbon\" title=\"Ozone Coffee Blogs Coffee Varietal Bourbon\"\u003eBourbon\u003c\/a\u003e, and \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-marshell\" title=\"Ozone Coffee Blogs Coffee Varietal Marshell\"\u003eMarshell\u003c\/a\u003e itself.\u003c\/p\u003e\n\u003ch4\u003eThe World Leader in Organic Coffee\u003c\/h4\u003e\n\u003cp\u003eDespite being the 9th largest producing country globally, exporting approximately 3,772,000 bags of coffee annually, Peru is presently the world’s largest exporter for Organic coffee. Roughly 90,000 hectares of coffee-growing farmland in Peru is certified Organic, as is La Mandarina. The main driver of this trend is that the vast majority of production in the country is carried out by smallholder producers who lack the resources to invest in chemical products for use on their farms. This does however present a huge risk from the ever-increasing threat of coffee leaf rust, exacerbated by climate change, which has had a major impact in Peru where pesticide and fungicide use is rare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLa Coipa\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIrene Herrera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: La Mandarina\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,750-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMarshell\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\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\u003eTasting notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTangerine, strawberry fondant, brown sugar\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/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\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTotal: 87\/100\u003c\/b\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 rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" 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! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" 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\u003cstrong\u003eMedium\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003eThrough first and all the way up to the edge of second, but keep it light enough for the juicy tropical fruit to come through.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835174928769,"sku":"C43 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835174961537,"sku":"C43 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835174994305,"sku":"C43 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835175027073,"sku":"C43 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835175059841,"sku":"C43 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835175092609,"sku":"C43 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835175125377,"sku":"C43 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835175158145,"sku":"C43 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835175190913,"sku":"C43 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835175223681,"sku":"C43 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835175256449,"sku":"C43 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835175289217,"sku":"C43 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835175321985,"sku":"C43 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835175354753,"sku":"C43 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835175387521,"sku":"C43 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835175420289,"sku":"C43 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835175453057,"sku":"C43 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835175485825,"sku":"C43 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835175518593,"sku":"C43 220GB","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835175584129,"sku":"C43 1GB","price":33.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Irene_Herrera_La_Mandarina.png?v=1782747705"},{"product_id":"bolivia-pedro-flores-mosto-washed","title":"Bolivia: Pedro Flores, Mosto Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Pedro Flores, Mosto Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThink \u003cstrong\u003edelicate, sweet white peach\u003c\/strong\u003e and a little pop of \u003cstrong\u003ewhite grape\u003c\/strong\u003e. A twist of \u003cstrong\u003elime\u003c\/strong\u003e to it and a sprinkle of \u003cstrong\u003ewhite sugar \u003c\/strong\u003esweetness makes this a sweet but elegant coffee.\u003c\/p\u003e\n\u003cp\u003eThis is the second lot of single origin coffee beans we sourced from Pedro Flores this season. The first, released earlier this year, was a Dry Fermented Washed coffee, this lot makes a beautiful comparison by taking the same crop of Caturra and Catuai coffee cherries and processing them via the Mosto Washed method. Two very different approaches to Washed processing for two delicious Bolivian coffees.\u003c\/p\u003e\n\u003ch4\u003ePedro’s Farm\u003c\/h4\u003e\n\u003cp\u003ePedro Flores’ farm is in the small colonia of Villa Rosario, a short drive east of Caranavi city. The Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.\u003c\/p\u003e\n\u003cp\u003ePedro has about 2 hectares of land spread across a ridge at 1,500 metres above sea level. He’s very aware of how the plants respond differently depending on the different microclimates they experience on one side from the other. He’s part of the Sol De La Mañana project, run by our Bolivian coffee exporting partners Agricafe. The program provides training in specialty coffee agronomy to small producers. Through this, he’s learnt to replant his land and manage his coffee plants more methodically to get both quality and consistency.\u003c\/p\u003e\n\u003ch4\u003eLooking To Tomorrow\u003c\/h4\u003e\n\u003cp\u003eMeaning “The Sun of Tomorrow”, this program supports small local coffee producers to increase their long term efficiency and quality of production so that they can better grow sustainable coffee beans. The Los Rodriguez farms play into this, with the varietals, techniques, and processing which they develop on the farms being passed on to the Sol De La Mañana producers. The producers get support in understanding not just coffee agronomy but cupping, the coffee markets, and much more. The coffee from these producers is delivered to Agricafe’s mill - Buena Vista - in the evening and processed there. Each lot is rigorously separated, measured and controlled to ensure the best quality for the coffee. In Bolivia, even a small portion of the coffee harvest earning less than a good speciality coffee price would be devastating to the producers.\u003c\/p\u003e\n\u003cp\u003eTo ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the Sol De La Mañana program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour intensive and yields smaller amounts each pass but ensures great quality coffee. The downside is that for each delivery of cherries from the Sol De La Mañana producers in Bolinda, the lots are often too tiny to process separately and so it’s common for coffee from these smallholders to end up as blended lots which means we can’t always trace the coffee back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana program, we’re now seeing more availability of single origin coffees like this one from Pedro. Roland was particularly excited about this new development for our 2025 harvest Bolivian coffees and said, \"It’s a significant step forward - not just for transparency, but for recognising the skill and dedication of individual farmers whose work could otherwise go unnamed\".\u003c\/p\u003e\n\u003ch4\u003eJuicy Juicy Mosto\u003c\/h4\u003e\n\u003cp\u003eThe meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptionally high quality coffee - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must.\u003c\/p\u003e\n\u003cp\u003eOnce the fresh cherry is delivered to Buena Vista mill, it goes through a de-pulper to remove the skin and fruit pulp from the seeds.\u003c\/p\u003e\n\u003cp\u003eStarting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the fresh coffee beans submerged in this mosto juice. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. After fermentation is complete, the coffee is thoroughly washed to remove all remaining mucilage, then taken to raised drying beds where it slowly dries to the optimal moisture content.\u003c\/p\u003e\n\u003cp\u003eTo dive into Mosto coffee processing in more detail, check out our blog article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\"\u003ehttps:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\u003c\/a\u003e\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 Bolivia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDepartment:\u003c\/strong\u003e La Paz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caranavi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTown:\u003c\/strong\u003e Copacabana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColonia:\u003c\/strong\u003e Villa Rosario\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Pedro Flores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm size:\u003c\/strong\u003e 2 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,500 m.a.s.l\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra \u0026amp; Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing method:\u003c\/strong\u003e Mosto Washed\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: White grape, white sugar, lime.\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\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 6.5\/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\/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 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e - here's why this one goes darker than you might expect. The mosto process builds an unusual amount of sweetness into the coffee long before it reaches us, fermented in the must of its own cherries rather than plain water. That sweetness gives us room to work. So we take it through the gap between the cracks, developing slowly, then push to the edge of second as the roast finishes. On most delicate coffees that would be a mistake. Here the white peach and white grape hold their nerve, the lime twist survives, and the extra time only deepens the sugar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55984691937665,"sku":"A12 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55984691970433,"sku":"A12 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55984692003201,"sku":"A12 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55984692035969,"sku":null,"price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55984692068737,"sku":"A12 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55984692101505,"sku":"A12 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55984692134273,"sku":"A12 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55984692167041,"sku":"A12 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55984692199809,"sku":"A12 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55984692232577,"sku":"A12 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55984692265345,"sku":"A12 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55984692298113,"sku":"A12 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55984692330881,"sku":"A12 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55984692363649,"sku":"A12 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55984692396417,"sku":"A12 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55984692429185,"sku":"A12 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55984692461953,"sku":"A12 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55984692494721,"sku":"A12 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55984692527489,"sku":"A12 220GB","price":9.2,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55984692560257,"sku":"A12 1GB","price":36.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_BOL_Pedro_Flores_Mosto_citrus.png?v=1789056576"},{"product_id":"nicaragua-limoncillo-ethiosar-washed","title":"Nicaragua: Limoncillo, Ethiosar, Washed","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Finca Limoncillo, Ethiosar, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA delicate \u003cstrong\u003eyellow plum\u003c\/strong\u003e acidity keeps this super \u003cstrong\u003efudgy\u003c\/strong\u003e coffee lively and unctuous with a handful of creamy \u003cstrong\u003epecans\u003c\/strong\u003e on 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 first single origin coffee we’re releasing from this year’s harvest is a Washed Ethiosar.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the north west of the country. They’re dotted up either side of the mountain range on the border of the 2 departments. When Roland travels to visit the farms, generally he’ll see Limoncillo on the same day as La Huella and Mama Mina as they’re close to each other. You start at Mama Mina first, then through La Huella, before heading on to Limoncillo, the biggest, to finish.\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 Mierisch family, highly respected producers known for their experimental processing, varietal work, and exceptional coffee. Limoncillo is home to a wide range of varietals, including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003eThe \u003cmeta charset=\"utf-8\"\u003e \u003cspan lang=\"EN-GB\" class=\"TextRun SCXW53752346 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW53752346 BCX0\"\u003eMierisch Family\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThe very first of the Mierisch farms 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 - a goldmine and a farm he named “Sajonia” (the Spanish spelling of his home region back in Germany, Saxony). In 1908 he planted his first coffee tree, today Fincas Mierisch have 9 coffee farms in Nicaragua and 3 in Honduras. Over 100 years later the family business is now run by his grandson, Dr. Erwin Mierisch Buitrago (3rd generation), and great-great-grandson, Erwin “Wingo” Mierisch Jackman (5th 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 development of new post-harvesting processing methods at the mill, and fine-tuning QC lab protocols to increase quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in experimentation with processing coffee.\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 with their team working in the fields. He showed talent and commitment, so they promoted him and financed his further education to enable him to move up to his current position. He now oversees most of the practical day-to-day operation of the farms. The Fincas Mierisch team has an abundance of employees who have been with them for many years, their expertise and skill are what make the great quality of product and service they provide possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ over 3,000 staff during the harvest, and at Limoncillo over 60 families live on the farm full-time. They are seriously loved by the folks who work for them, more than any other producer we buy from, there is genuine love and respect between the family and their workers. The fact that the Mierisches are our friends helps us drill down into the details of what they do for the people who work for them. This information continues to prove to us that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have scores of policies and initiatives to make everything as sustainable as possible on this vast farming area: their use of chemicals is minimal, and the impact on the environment is always minimised by careful and considerate land management.\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 operations and the 60 on-site families who live and work at the farm. Alongside its coffee-growing area, the estate also supports cattle and horses, with large swathes of preserved forest maintaining biodiversity. The Mierisch family’s focus on 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\u003eDon Esteban\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 control over the amount of mucilage left on the bean, crucial for precise processing. Depending on the desired outcome (washed, natural, or honey) coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.\u003c\/p\u003e\n\u003ch4\u003eWhat is Ethiosar?\u003c\/h4\u003e\n\u003cp\u003eWe’ve been roasting Ethiosar coffee from Finca Limoncillo for several years now, and it’s a varietal with a fascinating backstory rooted in innovation and resilience. It was developed through the collaborative efforts of the Mierisch family and their cousin Ricardo, who owns a nearby farm at a much lower altitude - just 800 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eRicardo noticed his coffee plants were struggling. Yields were dropping, and disease pressure was increasing. He attributed this to a combination of factors: climate change, increased rainfall, and the inherent challenges of growing Nicaraguan specialty coffee at lower altitudes in the country. But amidst these challenges, one experimental plant stood out. It was thriving - producing more fruit and showing strong resistance to disease. That plant was Ethiosar.\u003c\/p\u003e\n\u003cp\u003eEthiosar is a stable hybrid varietal, carefully crafted to combine the best of both worlds: exceptional cup quality and strong disease resistance. It begins with a cross between:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSudan Rume – an heirloom Ethiopian coffee variety known for its complex, floral flavours\u003c\/li\u003e\n\u003cli\u003eSarchimor – a hybrid of Villa Sarchi and Timor, bred for resilience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis hybrid is then crossed again with Villa Sarchi, a dwarf mutation of Bourbon from Costa Rica, prized for its sweetness and compact growth. The result? A varietal that’s not only resilient and high-yielding, but also delivers a delicious, nuanced cup profile - perfect for lovers of single origin coffee and specialty Nicaraguan coffees.\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 Nicaragua\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Matagalpa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Yasica Norte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Limoncillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e The Mierisch Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm size:\u003c\/strong\u003e 171 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee growing area:\u003c\/strong\u003e 109 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtected Rainforest:\u003c\/strong\u003e 54 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ethiosar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,200 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Months:\u003c\/strong\u003e October-February\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiurnal Temp. Cycle:\u003c\/strong\u003e Avg High 25C, Low 17C\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: Fudge, pecan, yellow plum.\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\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/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: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003eTotal: 86\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium Dark - fudgy, and deliberately so. Steady through first crack, good consistent pace into the gap between the cracks, then off the heat just before second. That steadiness is where the body and the creamy pecan finish come from. The early drop is what saves the yellow plum acidity from disappearing under all that richness. Rich and lively at once, which is a harder balance than it sounds.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":55989012234625,"sku":"A32 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989192065409,"sku":"A32 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989012267393,"sku":"A32 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989012300161,"sku":"A32 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989192098177,"sku":"A32 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989012332929,"sku":"A32 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989012365697,"sku":"A32 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989192130945,"sku":"A32 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989012398465,"sku":"A32 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989012431233,"sku":"A32 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989192163713,"sku":"A32 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989012464001,"sku":"A32 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989012496769,"sku":"A32 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989192196481,"sku":"A32 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989012529537,"sku":"A32 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989012562305,"sku":"A32 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989192229249,"sku":"A32 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989012595073,"sku":"A32 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55989012627841,"sku":"A32 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55989012660609,"sku":"A32 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_Ethiosar.png?v=1789056836"},{"product_id":"peru-einer-saldivar-el-cedro-3-organic","title":"Peru: Einer Saldivar - El Cedro #3 (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Einer Saldivar - El Cedro #3, Bourbon, Washed (Organic)\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis sweet, clean and refined cup begins with \u003cstrong\u003eblackberry jam\u003c\/strong\u003e and a darker, \u003cstrong\u003emolasses\u003c\/strong\u003e edge, which comes through as the coffee cools. It finishes on a soft \u003cstrong\u003efig\u003c\/strong\u003e note for a delicate and elegant aftertaste.\u003c\/p\u003e\n\u003cp\u003eWe visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on the main plot of Einer’s main farm and harvested slightly later in the season. We’ve also got the contrasting lots from El Cedro available for purchase here and here - we highly recommend tasting all 3 coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug.\u003c\/p\u003e\n\u003ch4\u003eWorth The Journey\u003c\/h4\u003e\n\u003cp\u003eEiner Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm.\u003c\/p\u003e\n\u003cp\u003eHaving inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional Bourbon coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm.\u003c\/p\u003e\n\u003cp\u003eIt is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, we would never have known about Einer’s delicious coffee and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.\u003c\/p\u003e\n\u003ch4\u003eInvestments At Origin\u003c\/h4\u003e\n\u003cp\u003eIn August 2023, during his visit, Roland discussed with Einer the issues they were facing with their coffee processing equipment. The depulper, fermentation tank, and processing station (essential equipment for preparing the harvested coffee before it's sent to the dry mill) were in need of some maintenance. The fermentation tank was cracked and hard to clean, the depulper was misaligned, and the overall equipment was in disrepair. As a result, a large portion of the harvest failed to meet the high specialty coffee grade that Einer’s farm is capable of producing and ended up as commercial coffee, which fetches a much lower market price. In partnership with Origin Coffee Lab, who helped coordinate the work using local suppliers for materials and labour, Ozone covered the costs for the necessary repairs.\u003c\/p\u003e\n\u003ch4\u003eSame But Different\u003c\/h4\u003e\n\u003cp\u003eAt harvest time Einer uses a donkey to transport most of his picked cherry down the hill from the farm to his wet mill located at the house. Both of the coffees that we have bought from El Cedro this year are the same varietal (Bourbon) and both have been Washed processed at Einer’s wet mill. The only difference between these very different-tasting coffees is the time within the harvest that each was processed. Einer is very methodical and controlled with how he treats every batch, following the same steps to process each picking, but there are naturally differences that occur day to day. These arise from the area of trees being harvested and the weather on the farm. There will naturally be a small variance in the cherries themselves depending on which part of the farm they come from - more sun, more drainage, less wind etc will all impact how the coffee cherries mature. Then when it comes to processing, any small difference in climatic conditions outside his control will affect how the coffee ferments and dries, a slightly faster ferment or longer drying stage will all lead to changes in the final cup profile.\u003c\/p\u003e\n\u003ch4\u003eCoffee In Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.\u003c\/p\u003e\n\u003cp\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Cedro\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\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: Blackberry jam, fig, molasses\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\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 6.5\/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\/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 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium to medium dark, and quicker than you'd think. This one moves through first crack at a decent clip, then rides the lull that follows – the gap between the two cracks, where the sugars do their work – and comes off before second gets going. That timing is everything. Stay in the gap long enough and you build the molasses depth that shows up as the cup cools. Push on into second and you'd blow straight past the blackberry, which is the best thing here. So we drop it early, while the fruit's still sharp and the fig finish stays soft. Sweetness with the edges left on.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55989468627329,"sku":"D44 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989468660097,"sku":"D44 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989468692865,"sku":"D44 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989468725633,"sku":"D44 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989468758401,"sku":"D44 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989468791169,"sku":"D44 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989468823937,"sku":"D44 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989468856705,"sku":"D44 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989468889473,"sku":"D44 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989468922241,"sku":"D44 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989468955009,"sku":"D44 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989468987777,"sku":"D44 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989469020545,"sku":"D44 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989469053313,"sku":"D44 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989469086081,"sku":"D44 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989469118849,"sku":"D44 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989469151617,"sku":"D44 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989469184385,"sku":"D44 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55989469217153,"sku":"D44 220GB","price":9.4,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55989469249921,"sku":"D44 1GB","price":34.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Saldivar_El_Cedro_3.png?v=1785241850"},{"product_id":"bolivia-gregorio-palli-anoxic-washed","title":"Bolivia: Gregorio Palli, Anoxic Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Gregorio Palli, Anoxic Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eSweet brown sugar\u003c\/strong\u003e fills the cup, with a pop of \u003cstrong\u003ered grape\u003c\/strong\u003e at the start, followed by \u003cstrong\u003ecrisp apple\u003c\/strong\u003e that carries through the cup. An elegant \u003cstrong\u003enutmeg spice\u003c\/strong\u003e on the aftertaste makes this a complex but balanced coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Bolivian Caturra and Catuai coffee was grown by Gregorio Palli on his farm Volcan Del Tigre, before heading to the Agricafe Buena Vista mill to be processed using their Anoxic Washed technique.\u003c\/p\u003e\n\u003ch4\u003eA Family Story\u003c\/h4\u003e\n\u003cp\u003eWhen Gregorio was a young boy, his parents decided to move from their home in the Muñecas province of Bolivia (just north of Lake Titicaca) and travelled to the Caranavi area to provide him a better education. There was no school in their town, the roughly 100km relocation was worth it to give Gregorio a good start in life.\u003c\/p\u003e\n\u003cp\u003eGregorio is now a full-time coffee producer, living on his 12-hectare farm with his wife Daisy and his two youngest children. In his free time, Gregorio enjoys going on walks around town with his kids, swimming in the river, and playing football. He has owned his coffee farm for 35 years now and the little ones love to help their dad out when they can.\u003c\/p\u003e\n\u003cp\u003eHis brother Julio also runs his own coffee farm nearby, as does his daughter Nancy (one of his two grown-up children from his first marriage) who has graduated from helping on the farm to running her own. Clearly the move to Caranavi was a felicitous decision for Abuela y Abuelo Palli!\u003c\/p\u003e\n\u003ch4\u003eThe Best Bolivian Coffee\u003c\/h4\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin. It is known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations. Caranavi is the hub for amazing Bolivian specialty coffee.\u003c\/p\u003e\n\u003cp\u003eCaranavi town (the capital of the province) itself is too low in altitude to grow coffee, so the farms are all situated in the surrounding hills. The Palli family’s farms are dotted around the Copacabana colonia (the Bolivian term for small agricultural villages), as are some other Ozone favourites such as Vincent Palli and Martin Chorino. It’s safe to say the region produces some truly delicious coffees.\u003c\/p\u003e\n\u003ch4\u003eTigers and Gold\u003c\/h4\u003e\n\u003cp\u003eGregorio’s farm covers 12 hectares in total but only 2 hectares are currently used to grow coffee. It is named Volcán del Tigre, which translates to \"Tiger’s Volcano\" in English, although \"tigre\" is used locally to mean jaguars.\u003c\/p\u003e\n\u003cp\u003ePrior to becoming the well-tended specialty coffee farm it is today, the land used to be very overgrown with wild vegetation. Local people used to say that they saw smoke rising from one of the hills in the jungle and thought it must be a volcano. Legend has it that when smoke comes from the hills, there's gold to be found there.\u003c\/p\u003e\n\u003cp\u003eAround the same time, nearby residents also noticed what appeared to be a footpath running through the land. This turned out to be a tiger's path, worn into the landscape by prowling big cats. To this day, Gregorio doesn't keep animals on the farm as they might become el tigre's next meal.\u003c\/p\u003e\n\u003cp\u003eHe is looking to expand his coffee-growing area over more of the remaining ten hectares on his farm and is really excited about what the future at Volcán del Tigre holds.\u003c\/p\u003e\n\u003ch4\u003eTomorrow Looks Bright\u003c\/h4\u003e\n\u003cp\u003eGregorio’s farm is part of the Sol de la Mañana project, run by our Bolivian exporting partners Agricafe. He says he's already learned a great deal about sowing coffee and fighting coffee pests. He's had issues in the past with leaf rust, borer beetle, and mycena citricolor, but thanks to the programme he's been able to get them all under control.\u003c\/p\u003e\n\u003cp\u003eWhen growing coffee on such a small plot of land, even a small portion of the coffee harvest being lost to pests can be devastating to a producer, so ensuring harvests remain unspoiled is vital to maintaining a stable income.\u003c\/p\u003e\n\u003cp\u003eThe programme provides training in coffee agronomy to small producers. Meaning \"The Sun of Tomorrow\", this programme supports small local producers to increase their long-term efficiency and quality of production so that they can become sustainable.\u003c\/p\u003e\n\u003cp\u003eThe Los Rodriguez farms play into this, with the varietals, techniques, and processing methods they develop being passed on to the Sol de la Mañana producers. Farmers receive support in understanding not just coffee agronomy but cupping, coffee markets, and much more.\u003c\/p\u003e\n\u003cp\u003eThe coffee from these producers is delivered to Agricafe’s Buena Vista mill in the evening and processed there. Each lot is rigorously separated, measured, and controlled to ensure the very best quality coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat Is An Anoxic Washed Coffee?\u003c\/h4\u003e\n\u003cp\u003eSo how was this coffee processed, you ask? This is an Anoxic Washed lot. Both anaerobic and anoxic are ways of saying \"without oxygen\". Depending on the context, the words can mean different things. Sometimes when you see these terms they’re indicative of totally different processes, while other times they simply refer to a different tweak of the method within the same system.\u003c\/p\u003e\n\u003cp\u003eIn this case, \"Anaerobic\" refers to the more traditional method of producing coffees where oxygen is limited during fermentation. That entails creating a sealed environment (in a plastic bag or fermenting vessel) with coffee cherries in water and allowing the yeast and other microorganisms present to consume all available oxygen before switching to anaerobic fermentation.\u003c\/p\u003e\n\u003cp\u003e\"Anoxic\" is a new variation on this goal from the Los Rodriguez team and Adrian, who is in charge of the Buena Vista wet mill. It involves the same initial steps of placing the cherries into a fermenter, but then a low-pressure CO₂ flush is applied to remove oxygen from the system. This creates an environment without free oxygen from the very beginning.\u003c\/p\u003e\n\u003cp\u003eBecause there is no free oxygen in the system to allow yeast or bacterial growth to begin naturally, a viable yeast population must be added to facilitate fermentation. In this case, the population is grown from a sample isolated from a coffee cherry from one of the Rodriguez farms.\u003c\/p\u003e\n\u003cp\u003eCompared to Carbonic Maceration, the difference is that the CO₂ is not under high pressure. It is simply being used to displace the free O₂.\u003c\/p\u003e\n\u003cp\u003eThis process is the end result of the La Linda \"Experimental\" Washed coffee that we bought last year. This year we see it producing very fruit-forward coffees which are nonetheless very clean. The profile that results from this type of processing is very different to a typical washed coffee, a fascinating variation that tastes a lot closer to what you’d traditionally expect from a natural.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: Bolivia\u003c\/li\u003e\n\u003cli\u003eDepartment: La Paz\u003c\/li\u003e\n\u003cli\u003eProvince: Caranavi\u003c\/li\u003e\n\u003cli\u003eColonia: Copacabana\u003c\/li\u003e\n\u003cli\u003eProducer: Gregorio Palli\u003c\/li\u003e\n\u003cli\u003eFarm: Volcán del Tigre\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,400 - 1,650 m.a.s.l\u003c\/li\u003e\n\u003cli\u003eVariety: Caturra \u0026amp; Catuai\u003c\/li\u003e\n\u003cli\u003eProcessing Method: Anoxic Washed\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/KyDqG6RkBK6mz2K2A\" rel=\"noopener\" target=\"_blank\"\u003e15°48'56.8\"S 67°31'40.9\"W\u003c\/a\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:\u003c\/strong\u003e Brown sugar, red grape, apple, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCup of Excellence Cupping Scores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/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\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/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, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" 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! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" 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 Dark\u003c\/strong\u003e. Through the gap and lush, take this through the gap and to the cusp of second crack before finishing the roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":56171079696769,"sku":"C24 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171079729537,"sku":"C24 500B","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171079762305,"sku":"C24 1B","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171079795073,"sku":"C24 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171079827841,"sku":"C24 500E","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56171079860609,"sku":"C24 1E","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171079893377,"sku":"C24 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171079926145,"sku":"C24 500FF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171079958913,"sku":"C24 1FF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171079991681,"sku":"C24 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171080024449,"sku":"C24 500MF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171080057217,"sku":"C24 1MF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171080089985,"sku":"C24 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171080122753,"sku":"C24 500CF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171080155521,"sku":"C24 1CF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56171080188289,"sku":"C24 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171080221057,"sku":"C24 500P","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56171080253825,"sku":"C24 1P","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171080286593,"sku":"C24 220GB","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171080319361,"sku":"C24 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_BOL_Gregorio_Palli_Anoxic_f177082d-8b21-4866-a205-f979b08e07cd.png?v=1790694993"},{"product_id":"nicaragua-la-huella-striped-orange-bourbon","title":"Nicaragua: La Huella, Striped Orange Bourbon","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: La Huella, Striped Orange Bourbon\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA fresh and vibrant medley of \u003cstrong\u003estrawberries\u003c\/strong\u003e and \u003cstrong\u003epassion fruit\u003c\/strong\u003e opens this elegant and complex cup, shifting into\u003cstrong\u003e black grapes \u003c\/strong\u003eon the aftertaste. As it cools, the fruit sweetness comes to the fore, with delicate hints of \u003cstrong\u003eorange\u003c\/strong\u003e and \u003cstrong\u003enectarine\u003c\/strong\u003e sitting behind those sweet strawberry notes.\u003c\/p\u003e\n\u003cp\u003eThis is our second year buying this Nicaraguan coffee, first tasted by chance on a visit to La Huella in 2024. It was love at first sip when Wingo mentioned they had experimentally separated some noticeably striped cherries off from the main Orange Bourbon harvest. There wasn’t enough for us to buy from that very first tiny picking, but Roland kept chasing to make sure we got some the next year, and we’ve now been able to buy this unique Washed Striped Orange Bourbon coffee again for 2026.\u003c\/p\u003e\n\u003ch4\u003eA farm in the clouds\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the north west of the country. They’re dotted up either side of the mountain range on the border of the 2 departments. La Huella is on the Matagalpa side, to the south. When Roland travels to visit the farms, generally he’ll see La Huella on the same day as Limoncillo and Mama Mina as they’re close to each other. You start at Mama Mina first, then through La Huella (with a stop for fresh tortillas for lunch at the wet mill in-between!) before heading on to Limoncillo, the biggest, to finish. La Huella is one of the youngest additions to our long relationship with the Mierisches, planted in 2014 in the misty hills of El Arenal.\u003c\/p\u003e\n\u003cp\u003eLa Huella mostly grows Java and Red Catuai, with a lower number of shade trees mixed in compared to other Mierisch farms. This is due to the overcast microclimate caused by the local geography - foggy clouds sit over the farm for much of the day, doing the job shade trees do elsewhere. So while most coffee farms need to add canopy, La Huella has to keep it deliberately sparse, or the plants don’t get enough light to thrive. They also grow a small collection of exotic coffee varietals here, including this Striped Orange Bourbon.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first of the Mierisch farms 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 - a gold mine and a farm he named “Sajonia” (the Spanish spelling of his home region back in Germany, Saxony). In 1908 he planted his first coffee tree, today Fincas Mierisch have 9 coffee farms in Nicaragua and 3 in Honduras. Over 100 years later the family business is now run by his grandson, Dr. Erwin Mierisch Buitrago (3rd generation), and great-great-grandson, Erwin “Wingo” Mierisch Jackman (5th generation).\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Agronomist at the head of the Mierisch farms, he started his career at the entry level 22 years ago with their team working in the fields. He showed talent and commitment, so they promoted him and financed his further education to enable him to move up to his current position. He now oversees most of the practical operation of the farms. The Fincas Mierisch team has an abundance of employees who have been with them for many years, their expertise and skill are what make the great quality of product and service they provide possible.\u003c\/p\u003e\n\u003ch4\u003eProcessing\u003c\/h4\u003e\n\u003cp\u003eThe family’s wet mill for La Huella is right on the edge of the farm, located in-between La Huella and Mama Mina. This is where coffee harvested from both farms is collected to be cleaned and floated to remove any over\/under ripes and damaged beans. For Washed and Honey coffees the cherries are also de-pulped here as needed. The mill uses state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for precise processing. All coffees (Naturals in cherry, Washed\/Honeys in parchment) are then transported to the separate dry mill a short drive down the hill.\u003c\/p\u003e\n\u003cp\u003eThe Don Esteban mill, located at a lower altitude than the farms, 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. Depending on the desired outcome, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.\u003c\/p\u003e\n\u003cp\u003eTo read all about Washed processing check out our article \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/washed-processed-coffee\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eCoffee with stripes?\u003c\/h4\u003e\n\u003cp\u003eWhile Roland was visiting La Huella in 2024, Wingo mentioned that he had noticed they have 2 types of Orange Bourbon on the farm. Some fruit has a uniform colour all over, while some has tiger stripes of pale and dark orange. Normally this all goes together to be processed, but he wondered if separating them would have a different flavour. He asked the pickers to separate the striped cherries out on their own and ended up with a tiny trial amount of 2 kilograms. We cupped it together and were blown away! It was a delicious coffee, like strawberry fondant chocolates. Roland thought it was so good that he asked for the next year’s crop of Orange Bourbon coffee be fully separated so we can have the striped portion. He continued bugging Wingo about it for a year and we finally secured 1 single sack of this very special coffee. After the success of the first crop, we’re thrilled to have managed to buy this again this year. There’s just one bag, and we’ve got it!\u003c\/p\u003e\n\u003cp\u003eFrom chatting with Luis Rodriguez, who helps run Finca San Jose in El Salvador, we know that in the Amarangia that we buy from them (a mix of orange and yellow Bourbon) their orange is all striped, the trees on their farm don’t produce any solid orange cherries. Other places have just solid orange. So the striped stock is not unique to La Huella, the interesting thing is that they have both versions of the varietal on the farm. Whether it’s correct to say this is a different varietal we can’t be sure, what we can definitely say is that this Orange Bourbon is different to the other Orange Bourbon that comes out of the farm. We have cupped the solid orange from La Huella alone too and it’s very nice, it presents a bit heavier in body than the other Bourbons, but it doesn’t have the same wow factor as the striped version from this farm. We’re delighted that we managed to get this lot, it’s a great example of what can happen when you work long term with partners at origin, you work together to try and achieve great coffees like this.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eNicaragua\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCommunity: El Arenal\u003c\/li\u003e\n\u003cli\u003eRegion: Matagalpa\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Huella\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Mierisch Family\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm Size: 171 hectares\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCoffee Area: 76 hectares\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eStriped Orange Bourbon\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,315-1,400 m.a.s.l.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHarvest Months: December-March\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDiurnal Temperature Cycle: Avg High 21°C, Low 15°C\u003c\/li\u003e\n\u003cli\u003eMaps: \u003ca href=\"https:\/\/goo.gl\/maps\/R3FZKB1wDsWabnD77\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eGoogle Maps\u003c\/a\u003e \/ \u003ca href=\"https:\/\/maps.apple.com\/?ll=13.051613,-85.853043\u0026amp;q=La%20Huella\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eApple Maps\u003c\/a\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: Strawberry, passion fruit, 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\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7.5\/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 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 7.5\/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 style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 91\/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, 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\u003cstrong\u003eMedium\u003c\/strong\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis coffee needs a deft touch. Grown at over 1,300 metres, it's a dense bean that benefits from enough development to bring out its sweetness, so let it run through first crack and into the gap. Don't push too far towards second, or you'll lose the vibrant fruit sweetness and the strawberry and passion fruit will flatten out.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56222482497921,"sku":"C11 220B","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56395201020289,"sku":"C11 125B","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56222482530689,"sku":"C11 500B","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56222482563457,"sku":"C11 1B","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56222482596225,"sku":"C11 220E","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56395201053057,"sku":"C11 125E","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56222482628993,"sku":"C11 500E","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56222482661761,"sku":"C11 1E","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56222482694529,"sku":"C11 220FF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56395201085825,"sku":"C11 125FF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56222482727297,"sku":"C11 500FF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56222482760065,"sku":"C11 1FF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56222482792833,"sku":"C11 220MF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56395201118593,"sku":"C11 125MF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56222482825601,"sku":"C11 500MF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56222482858369,"sku":"C11 1MF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56222482891137,"sku":"C11 220CF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56395201151361,"sku":"C11 125CF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56222482923905,"sku":"C11 500CF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56222482956673,"sku":"C11 1CF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56222482989441,"sku":"C11 220P","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56395201184129,"sku":"C11 125P","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56222483022209,"sku":"C11 500P","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56222483054977,"sku":"C11 1P","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_LaHuellastriped.png?v=1790844873"},{"product_id":"el-salvador-finca-argentina-sl28-washed","title":"El Salvador: Finca Argentina, SL28, Washed","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, SL28, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eBeginning with a sweet and sticky hit of \u003cstrong\u003elime marmalade\u003c\/strong\u003e, the cup gains a more complex sweetness as it cools, shifting into \u003cstrong\u003emilk chocolate\u003c\/strong\u003e, with a little shoulder of \u003cstrong\u003ewalnut\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRoland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvest a little earlier than San Jose or Nejapa, for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various seasonal coffee lots available this year. We bought both the Natural and the Washed SL28 lots on offer, and it is the Washed SL28 that we have for you here.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in the Ahuachapán department of El Salvador, you’ll find Finca Argentina. It’s located within the Cordillera de Apaneca-Ilamatepec mountain range, surrounded by natural hot springs at an altitude of 1,300 metres above sea level. The farm’s 35 hectares are separated into 7 distinct areas, or \"tablons\". Each of these individual plots has its own character, shaped by the landscape and the small peculiarities of microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity.\u003c\/p\u003e\n\u003cp\u003eOver time, the team at Finca Argentina have put a lot of effort into exploring different varietals, discovering what grows best on each of the farm’s 7 tablons. The Guachipelin tablon spans 6 hectares and was replanted in 2016 with H1 (Centroamericano), Yellow Bourbon, Icatu, and a small amount of SL28.\u003c\/p\u003e\n\u003ch4\u003eThe Martinez Family\u003c\/h4\u003e\n\u003cp\u003eThe farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited it in 2008, cherry yields had dropped significantly and he was unsure how best to proceed with his newly owned farm. It was here that his son, and our now good friend, Alejandro, stepped in.\u003c\/p\u003e\n\u003cp\u003eHe had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was piqued when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin, based in London, set about sending green coffee samples to roasters wherever they could, seeking a specialty buyer. One of those samples landed with us in 2008, and we’ve been buying ever since.\u003c\/p\u003e\n\u003cp\u003eMauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also now helping with the family business.\u003c\/p\u003e\n\u003cp\u003eProcessing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers.\u003c\/p\u003e\n\u003ch4\u003eHighly Skilled Workers\u003c\/h4\u003e\n\u003cp\u003eThroughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented, for example every other tree receiving a skeleton prune in a particular section. At Finca Argentina, these decisions are left much more to the knowledge of the staff, who decide on a plant-by-plant basis what kind of pruning is needed as they work through an area.\u003c\/p\u003e\n\u003cp\u003eIt is easy to ruin coffee production if the wrong pruning choices are made, so this demonstrates a great deal of trust and is only possible because the farm retains and develops workers’ skills over the long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage affecting other Central American countries. Fortunately, Finca Argentina is currently managing well, although they continue exploring ways to retain sufficient staff during harvest season. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. They contribute labour and materials to improve local infrastructure and grow 25kg of corn annually for each worker.\u003c\/p\u003e\n\u003cp\u003eThey’re also implementing more ecological management practices, including using compost and other organic products to minimise environmental impact and intercropping beans to enrich the soil. Their work has improved biodiversity and cup quality, and the future for coffee production at Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eA Kenyan Varietal In El Salvador\u003c\/h4\u003e\n\u003cp\u003eSL28 is a tall coffee plant with wide-spreading branches. It produces relatively large, deep red cherries among large leaves on leggy branches that tend to droop with age. It is a low-yielding cultivar with a susceptibility to coffee leaf rust, Coffee Berry Disease, and nematodes, but its phenomenal cup quality means that it remains a favourite among specialty coffee drinkers. Despite its demanding nature, the results in the cup are one of the reasons farmers continue to grow it.\u003c\/p\u003e\n\u003cp\u003eIn 1931, A.D. Trench, the senior coffee officer at Scott Agricultural Laboratories in Kenya, travelled through Tanganyika (now Tanzania) and found coffee trees in the Monduli district that appeared to tolerate drought, disease, and pests better than other plants he had seen. He collected seeds from these specimens to be taken back to the laboratory in Kenya. Testing confirmed that the drought tolerance was indeed superior to other varietals being studied. The population became known as Tanganyika Drought Resistant and was distributed to farmers for planting.\u003c\/p\u003e\n\u003cp\u003eBetween 1935 and 1939, Scott Laboratories began selecting individual trees from different coffee populations to evaluate characteristics such as yield, cup quality, drought tolerance, and disease resistance. Each of these selections was assigned an \"SL\" number.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in 1935 from a single tree that originated from the Tanganyika Drought Resistant population. That tree went on to become one of the most important varieties in specialty coffee, renowned for its pronounced acidity, fruit character, and exceptional quality when grown at high altitude.\u003c\/p\u003e\n\u003cp\u003eWant to learn more about SL28? Check out our Varietal Guide here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-sl-28\" target=\"_blank\"\u003eCoffee Varietal Guide: SL28\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eNearest town: Turín\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Mauricio Martinez\u003c\/li\u003e\n\u003cli\u003eDry mill: Los Ausoles\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 to 1,360 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eSL-28\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/EX54BS6gA3LLGdrU6\"\u003e13°56'29.4\"N 89°47'04.1\"W\u003c\/a\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\u003eTasting notes: Lime marmalade, milk chocolate, walnut.\u003c\/strong\u003e\u003cbr\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\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/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: 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\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003eMedium Dark - Give this coffee a confident push through first and into the gap, right up to the edge of second before you drop. \u003c\/em\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56331749720449,"sku":"C41 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56331749753217,"sku":"C41 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331749785985,"sku":"C41 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331749818753,"sku":"C41 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56331749851521,"sku":"C41 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331749884289,"sku":"C41 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331749917057,"sku":"C41 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56331749949825,"sku":"C41 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331749982593,"sku":"C41 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331750015361,"sku":"C41 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56331750048129,"sku":"C41 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331750080897,"sku":"C41 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331750113665,"sku":"C41 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56331750146433,"sku":"C41 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331750179201,"sku":"C41 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331750211969,"sku":"C41 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56331750244737,"sku":"C41 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331750277505,"sku":"C41 1P","price":45.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_SLV_Argentina_SL28_W.png?v=1790682142"}],"url":"https:\/\/ozonecoffee.surf\/collections\/coffee-process-washed.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}