{"title":"Coffees to enjoy as cold brew and iced coffee","description":"","products":[{"product_id":"seasonal-blend","title":"Seasonal Blend","description":"\u003ch1 class=\"Polaris-Text--root Polaris-Text--headingLg Polaris-Text--regular\"\u003e\u003cstrong\u003e\u003cspan class=\"_LinkPreview_1azdy_17\"\u003eSeasonal blend: celebrating coffee’s seasonal nature\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eSoft \u003cstrong\u003ecloudberry\u003c\/strong\u003e leads the way into a decadent \u003cstrong\u003emarzipan\u003c\/strong\u003e sweetness. Juicy \u003cstrong\u003esultanas\u003c\/strong\u003e on the finish round out this treat filled cup.\u003c\/p\u003e\n\u003ch4\u003eA blend that changes with the harvest\u003c\/h4\u003e\n\u003cp\u003eCoffee is a seasonal crop, so the coffees in this blend change through the year as fresh harvests arrive. Our roasting team tastes what's landing from our producers and picks components that work well together. It's sweet, and it works as espresso or filter. The bag in your hands is always fresh, in-season coffee. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you've been with us a while, you might remember this one as Jabberwocky and Brothers.\u003c\/p\u003e\n\u003ch4\u003eThis season's components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNicaragua: Finca Escondida, Red Catuai, Washed\u003c\/li\u003e\n\u003cli\u003eBrazil: Inglaterra, Mixed, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eEl Salvador: Finca Argentina Estate, Natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch4\u003eTasting notes: cloudberry, marzipan, sultanas\u003c\/h4\u003e\n\u003ch4\u003eBrew, roast and rest\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003eDose: 18g\u003cbr\u003eYield: 38g\u003cbr\u003eTime: 28 to 32 seconds\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eMedium. We take it through first crack and into the gap, keep things fairly quick, and drop just as second crack starts.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before brewing it as espresso. Plenty of people like it earlier, so brew whenever you fancy.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646525497379,"sku":"B31 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065481052545,"sku":"B31 500B","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646525530147,"sku":"B31 1B","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43090779701301,"sku":"B31 3B","price":124.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646525562915,"sku":"B31 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065481085313,"sku":"B31 500E","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43090776326197,"sku":"B31 1E","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093576712245,"sku":"B31 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065481118081,"sku":"B31 500FF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43090776358965,"sku":"B31 1FF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525595683,"sku":"B31 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065481150849,"sku":"B31 500MF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43090776391733,"sku":"B31 1MF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093576908853,"sku":"B31 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065481183617,"sku":"B31 500CF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43090776424501,"sku":"B31 1CF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525628451,"sku":"B31 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065481216385,"sku":"B31 500P","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43090776457269,"sku":"B31 1P","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525693987,"sku":"B31 220GB","price":11.1,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525726755,"sku":"B31 1GB","price":44.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_New_Seasonal_Dec_1_1.png?v=1785242295"},{"product_id":"decaf","title":"Decaf","description":"\u003ch1\u003e\u003cstrong\u003eOzone Decaffeinated Single Origin\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eWith a big hit of \u003cstrong\u003ewalnut\u003c\/strong\u003e up front, this classic Brazilian coffee is rounded and easy drinking. \u003cstrong\u003eCocoa nibs\u003c\/strong\u003e and a hint of \u003cstrong\u003ehazelnut\u003c\/strong\u003e come through on the finish.\u003c\/p\u003e\n\u003cp\u003eHere at Ozone, we’re always on the lookout for tasty decaf. It can be a little tricky to get hold of, but we aim to have at least one decaf available at all times, and which coffee that is will change throughout the year. If you subscribe to Decaf, you’ll always receive our current fresh decaf, so the farm in your bag will evolve as new coffees come in.\u003c\/p\u003e\n\u003cp\u003eWe were one of the first roasters in the UK to move to Colombian decaf, when the ethyl acetate (EA) plant in Colombia started turning out genuinely great coffee. For most of the last ten years our decaf range has been exclusively Colombian, because in blind tastings the EA decafs simply proved more delicious than the CO₂ or Swiss Water options available. The catch? Colombia is a producing country, so decaffeinating anything other than Colombian coffee there was super tricky, and we had to work within those limits.\u003c\/p\u003e\n\u003cp\u003eAsk us for an all-rounder – good any time of day, crowd-pleasing, easy to work with – and nine times out of ten we’ll point you towards Brazil. Bonus points if you remember this one: we once ran a CO₂ decaf of Cachoeira da Grama, and it was really good. We’ve been looking for a way to bring Brazil back into our decaf line-up ever since.\u003c\/p\u003e\n\u003cp\u003eThat chance came when we were introduced to EA decaffeination in Bremen, Germany. Finally, we could try what we’d always wanted: EA decaf on a great Brazilian coffee. We kicked things off with Nova Aliança, one of our most important relationship coffees, and this time round it’s the turn of Fazenda Cruz Alta.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Decaffeination Process\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eEA decaf uses ethyl acetate, a compound found naturally in fruit like bananas and apples, and in sugarcane, which is where the “sugarcane decaf” name comes from. In Bremen, the green beans are first steamed to open them up, then washed with a solution of water and EA, which bonds with the caffeine and draws it out. More steam removes any remaining EA, and the beans are dried back to their original moisture. What’s left keeps its sweetness, body and origin character. All the flavour, none of the buzz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy EA decaf?\u003c\/strong\u003e\u003cbr\u003eHere’s the thing: every decaf method is a balancing act between taking the caffeine out and leaving everything else in. EA is highly selective, so it goes after the caffeine and leaves more of the good stuff behind. In our blind tastings it’s consistently held on to more sweetness and origin character than CO₂ or Swiss Water decafs – which is why it’s been our go-to for the best part of a decade.\u003c\/p\u003e\n\u003cp\u003eFrom a food miles point of view, the extra step adds very little. The coffee travelled from Brazil straight to Germany, part of it was decaffeinated there, and then it all came on to us in the UK together.\u003c\/p\u003e\n\u003ch1\u003e\n\u003cstrong\u003eCoffee Information - \u003cmeta charset=\"utf-8\"\u003eBrazil: Fazenda Cruz Alta\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h1\u003e\n\u003cp\u003eFazenda Cruz Alta sits in Luminárias, in the South of Minas region of Minas Gerais. It’s run by Mauricio Antunes Pereira, with 261 of its 435 hectares under coffee and around 7,000 bags produced each year.\u003c\/p\u003e\n\u003cp\u003eThe farm is part of the Solida Cafés group, which has built its name on quality and sustainability. That goes beyond what’s in the cup. The group has worked on improving working conditions and quality of life for its team, and backs professional training and community projects in the region.\u003c\/p\u003e\n\u003cp\u003eThe trees grow in red latosol soil and include Red Catuaí, Yellow Catucaí and Acaiá 19. Harvest runs from May to September, with cherries picked by machine, then dried as naturals on sun patios and in mechanical dryers. Cruz Alta holds both 4C and Rainforest Alliance certification.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBrazil\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: South of Minas, Minas Gerais\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFazenda Cruz Alta\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Mauricio Antunes Pereira\u003c\/li\u003e\n\u003cli\u003eVarieties grown: Red Catuaí, Yellow Catucaí, Acaiá 19\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDecaffeination: \u003cstrong\u003eSugarcane (EA) decaffeination\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: Walnut, cocoa nib, hazelnut.\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\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSweetness: 6\/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\/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): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 84.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium: through the gap and let this develop a little in the gap, but don´t let the appearance catch you out, this needs pushing up to the edge of second crack to get the best from it.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eA Note on Decaf Visual Roast Colour From Our Roasting Team\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eThe decaffeination process, including Ethyl Acetate (EA), alters the physical structure of green coffee beans. EA decaf beans tend to:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eLose some natural moisture\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eBecome more porous and fragile\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eDevelop a darker hue even before roasting\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBecause of these changes, decaf beans absorb heat differently during roasting. They often darken more quickly, and their colour progression can be misleading - turning brown or even dark brown well before reaching first crack. This means a medium roast decaf can visually resemble a dark roast regular coffee, even though the internal development is quite different.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditionally, EA-decaffeinated beans may develop a shiny surface at lighter roast levels due to changes in oil migration and surface texture. While shinier, oilier beans are often associated with darker roasts in regular caffeinated coffee, in this case, it's a result of the decaffeination process, not necessarily the roast level.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":14997579333667,"sku":"C31 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065507430785,"sku":"C31 500B","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":14997579366435,"sku":"C31 1B","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":14997579399203,"sku":"C31 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065507463553,"sku":"C31 500E","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091360120885,"sku":"C31 1E","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093577400373,"sku":"C31 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065507496321,"sku":"C31 500FF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091360153653,"sku":"C31 1FF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":14997579431971,"sku":"C31 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065507529089,"sku":"C31 500MF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091360186421,"sku":"C31 1MF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093577465909,"sku":"C31 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065507561857,"sku":"C31 500CF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091360219189,"sku":"C31 1CF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":14997579464739,"sku":"C31 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065507594625,"sku":"C31 500P","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091360251957,"sku":"C31 1P","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":14997579530275,"sku":"C31 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":14997579563043,"sku":"C31 1GB","price":39.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BRA_Decaf_CruzAlta.png?v=1789552626"},{"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":"brazil-inglaterra-yellow-bourbon-natural-pick-of-harvest","title":"Brazil: Inglaterra, Yellow Bourbon, Natural - Pick of Harvest","description":"\u003ch1\u003e\n\u003cstrong\u003eBrazil: Inglaterra, Yellow Bourbon, Natural - Pick of Harvest\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h1\u003e\n\u003cp\u003eExpect sweet \u003cstrong\u003eapricots\u003c\/strong\u003e up front, with a delicate yet crisp \u003cstrong\u003ewhite grape\u003c\/strong\u003e acidity. That initial fruit note is followed by a silky \u003cstrong\u003ecream\u003c\/strong\u003e before rolling into \u003cstrong\u003emilk chocolate\u003c\/strong\u003e. There's a sprinkle of almonds on the finish and into the aftertaste, wrapping up this elegant and well structured cup. \u003cbr\u003e \u003cbr\u003eWe first began to buy Brazilian coffee from Fazenda Inglaterra in 2011. We have been loving Stephen Hurst’s coffee for over a decade now and this is a relationship we deeply value. Stephen is a long-time friend of Ozone and the founder of Mercanta, a globally respected green coffee sourcing company. This season we have picked 5 delicious coffees from his farm, this one is the third to be released, a Natural process Yellow Bourbon. \u003c\/p\u003e\n\u003ch4\u003ePick Of Harvest \u003c\/h4\u003e\n\u003cp\u003eEach year, a lot from Fazenda Inglaterra is selected for entry into Cup of Excellence - the most prestigious coffee competition in the world. Since 1999, Cup of Excellence has pioneered integrity and transparency in the coffee industry, giving exceptional farmers recognition and financial reward for their hard work and dedication. The level of scrutiny that COE coffees undergo is unmatched anywhere in the industry, meaning that the quality of COE coffees is also unmatched.  \u003c\/p\u003e\n\u003cp\u003eThis year, the coffee Stephen entered is a Yellow Bourbon. It has fallen a tiny fraction short of the score needed to make the finals, although we've scored it a fraction higher than the Brazilian National Jury has - it would have made the auction as far as we're concerned! Inglaterra's loss is our gain, however, as we're able to buy this lot as normal without it going to the COE auction. This cup exhibits exactly what we expect from great Cup of Excellence level lots. The very carefully managed processing leaves a crisp, elegant and clean coffee.\u003c\/p\u003e\n\u003ch4\u003eA Brew Begun 80 Million Years Ago\u003c\/h4\u003e\n\u003cp\u003eThe Fazenda Inglaterra coffee farm is situated on the borders of the Minas Gerais and São Paulo regions of Brazil, located in the more populous south-east corner of the country. Coffee was introduced to Brazil in the early 18th century, rapidly growing into a thriving industry that is now the leading producer of both commodity and specialty coffee worldwide. Minas Gerais is one of the most famous coffee-producing regions, alongside Espirito Santo, São Paulo, and Bahia. Fazenda Inglaterra is located near to the spa town of Poços de Caldas, the main socio-economic nucleus of its region, roughly 250km north of São Paulo city. The area is known for its volcanic soil and high elevation, reaching between 950 and 1,300 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eThe local area ranges over a high plateau formed by mountains, commonly mistaken as the crater of an extinct supervolcano. In reality, Poços de Caldas sits inside a caldera formed by the collapse of an 80 million year old intrusion amid the surrounding elevated areas, not a volcano itself. Its climate is characterized by dry winters and mild summers. This unique terroir contributes to the coffee’s distinct flavour profile: clean, sweet, and full of character. This particular lot is a mix of different varietals grown at Fazenda Inglaterra. The farm grows Bourbon, Icatu, Acaia, Catuai, and Canario.\u003c\/p\u003e\n\u003cp\u003eStephen has made a strong commitment to producing environmentally friendly coffee within the Fazenda Inglaterra estate: half of the farm remains untouched Mata Atlântica rainforest, which supports biodiversity and protects the local ecosystem. In Stephen’s words, “As long as I own it, it will stay that way”.\u003c\/p\u003e\n\u003ch4\u003eStephen’s Dream Realised\u003c\/h4\u003e\n\u003cp\u003eStephen is a pioneer in the specialty coffee industry. In 1996, he founded Mercanta, a specialty green coffee importer that now operates in over 50 countries. Mercanta is known for its commitment to traceability, quality, and ethical sourcing. Throughout his years sourcing green coffee and travelling to visit producers, Stephen had always had the idea of one day owning his own farm in the back of his mind. When some friends in Brazil mentioned that a small coffee farm was for sale, he had a look and knew this was the one.\u003c\/p\u003e\n\u003cp\u003eThe farm’s name was originally Fazenda Toca Da Onca, meaning “hiding place of a small wildcat”, but the neighbours renamed it with the Portuguese for “England” after Stephen took over. A nod to his British heritage and his personal connection to the estate. The previous owners had left the farm abandoned for some time so Stephen, with the help of his friends Gabriel and Cristiano, had to start again almost from scratch. They brought the small farm (tiny by Brazilian standards!) back to life - reviving old trees, planting new ones, and building a farm rooted in both regeneration and quality. Stephen’s hands-on approach and long-term vision have shaped Inglaterra into a model of sustainable coffee farming.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBrazil\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Minas Gerais\u003c\/li\u003e\n\u003cli\u003eCity: Poços de Caldas\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFazenda Inglaterra\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Stephen Hurst\u003c\/li\u003e\n\u003cli\u003eFarm size: 10 hectares\u003c\/li\u003e\n\u003cli\u003eCoffee growing area: 5 hectares\u003c\/li\u003e\n\u003cli\u003eElevation: 1,200 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eYellow Bourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eNatural\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: White grape, cream, almond.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/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\/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: 88\/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\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Brazil","offers":[{"title":"Beans \/ 220g","offer_id":55840309510529,"sku":"C32 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55840309543297,"sku":"C32 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55840309576065,"sku":"C32 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55840309608833,"sku":"C32 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55840309641601,"sku":"C32 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55840309674369,"sku":"C32 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55840309707137,"sku":"C32 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55840309739905,"sku":"C32 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55840309772673,"sku":"C32 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55840309805441,"sku":"C32 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55840309838209,"sku":"C32 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55840309870977,"sku":"C32 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55840309903745,"sku":"C32 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55840309936513,"sku":"C32 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55840309969281,"sku":"C32 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55840310002049,"sku":"C32 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55840310034817,"sku":"C32 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55840310067585,"sku":"C32 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55840310100353,"sku":"C32 220GB","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55840310133121,"sku":"C32 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BRA_Inglaterra_Best_of_Harvest.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-limoncillo-red-caturra-honey","title":"Nicaragua: Limoncillo, Red Caturra, Honey","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Limoncillo, Red Caturra, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis super sweet cup is like\u003cstrong\u003e orange candy\u003c\/strong\u003e, with a gentle \u003cstrong\u003ewhite grape\u003c\/strong\u003e developing alongside and a little shoulder of \u003cstrong\u003egreengage \u003c\/strong\u003eon the finish.\u003c\/p\u003e\n\u003cp\u003eThe coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships as we’ve been buying coffee from their farm, Finca Limoncillo, since 2007, and we foresee that continuing for many years yet. The second single origin coffee we’re releasing from this year’s harvest is a Honey-processed Red Caturra.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch family's Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the northwest of the country. They’re dotted on either side of the mountain range that forms the border between the two departments. When Roland travels to visit the farms, he’ll generally see Limoncillo on the same day as La Huella and Mama Mina, as they are close to one another. The journey typically starts at Mama Mina, continues through La Huella, and finishes at Limoncillo, the largest of the three farms.\u003c\/p\u003e\n\u003cp\u003eFinca Limoncillo is a premium coffee farm and jewel of the Mierisch family, nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares, 109 of which are dedicated to coffee cultivation, the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the highly respected Mierisch family, known for their experimental processing, varietal work, and exceptional coffees, Limoncillo is home to a wide range of varietals including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first Mierisch farm was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the Pacific railroad between Masaya and Diriamba with a parcel of land, including a goldmine and a farm he named \"Sajonia\" (the Spanish spelling of his home region in Germany, Saxony). In 1908 he planted his first coffee tree. Today, Fincas Mierisch operates nine coffee farms in Nicaragua and three in Honduras.\u003c\/p\u003e\n\u003cp\u003eMore than 100 years later, the family business is run by his grandson, Dr. Erwin Mierisch Buitrago (third generation), and great-great-grandson Erwin \"Wingo\" Mierisch Jackman (fifth generation).\u003c\/p\u003e\n\u003cp\u003eWingo has been involved with the farms since 2017, contributing to everything from post-harvest processing to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head the development of new post-harvest processing methods at the mill and refine quality control protocols to increase both quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in processing experimentation.\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Head Agronomist of the Mierisch farms. He started his career at entry level 22 years ago, working in the fields. Recognising his talent and commitment, the family promoted him and funded further education, enabling him to progress into his current leadership role. He now oversees much of the day-to-day operation of the farms. The Fincas Mierisch team includes many employees who have worked with the family for years, and their expertise and dedication make the high quality of both product and service possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ more than 3,000 staff during harvest, and at Limoncillo over 60 families live on the farm full-time. They are genuinely loved by the people who work for them. More than any other producer we buy from, there is a clear sense of mutual respect and appreciation between the family and their workers. The fact that the Mierisch family are our friends allows us to see the finer details of how they care for their team, continually reinforcing our belief that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have numerous policies and initiatives in place to make their operations as sustainable as possible. Chemical use is kept to a minimum, and environmental impact is carefully managed through thoughtful land stewardship.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both farm operations and the 60 on-site families who live and work there. Alongside its coffee-growing areas, the estate also supports cattle and horses, while large sections of preserved forest help maintain biodiversity. The Mierisch family’s commitment to social responsibility is equally impressive. They provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%.\u003c\/p\u003e\n\u003ch4\u003ePrecision Processing\u003c\/h4\u003e\n\u003cp\u003eThe Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Coffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering precise control over the amount of mucilage left on the bean.\u003c\/p\u003e\n\u003cp\u003eDepending on the desired outcome, whether washed, natural, or honey processed, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds. This approach allows for clean, traceable expressions of origin and varietal character.\u003c\/p\u003e\n\u003cp\u003eTo read all about Honey processing, check out our article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/pulped-natural-honey-processed-coffee\" target=\"_blank\"\u003ePulped Natural \u0026amp; Honey Processed Coffee Explained\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003eTraceability\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Nicaragua\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Matagalpa\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Yasica Norte\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Limoncillo\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e The Mierisch Family\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm Size:\u003c\/strong\u003e 171 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee Growing Area:\u003c\/strong\u003e 109 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtected Rainforest:\u003c\/strong\u003e 54 hectares\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Caturra\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,200 m.a.s.l.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Months:\u003c\/strong\u003e October-February\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiurnal Temperature Cycle:\u003c\/strong\u003e Avg High 25°C, Low 17°C\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards:\u003c\/strong\u003e Cup of Excellence 2008 (2nd Place)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Orange Candy, White Grape, Greengage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eRoasting Information\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - Through the gap and let this develop a little, paying close attention to the heat and dropping before second crack.\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56171424809345,"sku":"A24 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171424842113,"sku":"A24 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171424874881,"sku":"A24 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171424907649,"sku":"A24 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171424940417,"sku":"A24 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56171424973185,"sku":"A24 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171425005953,"sku":"A24 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171425038721,"sku":"A24 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171425071489,"sku":"A24 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171425104257,"sku":"A24 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171425137025,"sku":"A24 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171425169793,"sku":"A24 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171425202561,"sku":"A24 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171425235329,"sku":"A24 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171425268097,"sku":"A24 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56171425300865,"sku":"A24 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171425333633,"sku":"A24 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56171425366401,"sku":"A24 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171425399169,"sku":"A24 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171425431937,"sku":"A24 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_NIC_Limoncillo_R_Caturra.png?v=1787748090"},{"product_id":"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":"costa-rica-don-joel-finca-carmela","title":"Costa Rica: Don Joel - Finca Carmela","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Joel - Finca Carmela\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis cup opens with silky, sweet \u003cstrong\u003ewine gums \u003c\/strong\u003eand the zingy lift of \u003cstrong\u003elime\u003c\/strong\u003e and \u003cstrong\u003eraspberries\u003c\/strong\u003e. Juicy \u003cstrong\u003eblack grapes\u003c\/strong\u003e come in on the finish of this well-rounded and fruity coffee.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela.\u003c\/p\u003e\n\u003ch4\u003eFinca Carmela: The Details\u003c\/h4\u003e\n\u003cp\u003eAllan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry.\u003c\/p\u003e\n\u003cp\u003eThis coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28.\u003c\/p\u003e\n\u003ch4\u003eMicroclimates Are Key\u003c\/h4\u003e\n\u003cp\u003eDespite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other.\u003c\/p\u003e\n\u003cp\u003eEven small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality.\u003c\/p\u003e\n\u003cp\u003eTo learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: \u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-allan-oviedo-and-family\" target=\"_blank\"\u003eAllan Oviedo \u0026amp; Family Producer Story\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFinca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Western Valley\u003c\/li\u003e\n\u003cli\u003eProvince: Alajuela\u003c\/li\u003e\n\u003cli\u003eCanton: San Luis de Grecia\u003c\/li\u003e\n\u003cli\u003eFarm:\u003cstrong\u003e Finca Carmela\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Joel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Allan Oviedo\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eVilla Sarchi\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Wine gums, lime, raspberry, black grape.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - through first crack and keeping it steady before you drop midway into the gap.\u003c\/em\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n.coffee-product-description {\n  font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif;\n  line-height: 1.6;\n  color: #333;\n  max-width: 800px;\n}\n\n.coffee-product-description h2 {\n  font-size: 1.8em;\n  margin-bottom: 0.5em;\n  color: #2c1810;\n}\n\n.coffee-product-description h3 {\n  font-size: 1.4em;\n  margin-top: 1.5em;\n  margin-bottom: 0.75em;\n  color: #2c1810;\n}\n\n.coffee-product-description h4 {\n  font-size: 1.2em;\n  margin-top: 1.25em;\n  margin-bottom: 0.5em;\n  color: #4a3326;\n}\n\n.coffee-product-description p {\n  margin-bottom: 1em;\n}\n\n.tasting-notes {\n  background-color: #f9f6f2;\n  padding: 1.25em;\n  border-radius: 4px;\n  margin-bottom: 1.5em;\n}\n\n.tasting-notes p:last-child {\n  margin-bottom: 0;\n}\n\n.coffee-product-description hr {\n  border: none;\n  border-top: 1px solid #e0d5c7;\n  margin: 2em 0;\n}\n\n.traceability-list,\n.cupping-scores {\n  list-style: none;\n  padding-left: 0;\n}\n\n.traceability-list li,\n.cupping-scores li {\n  padding: 0.4em 0;\n  border-bottom: 1px solid #f0ebe5;\n}\n\n.traceability-list li:last-child,\n.cupping-scores li:last-child {\n  border-bottom: none;\n}\n\u003c\/style\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56331847074177,"sku":"C42 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56341105082753,"sku":"C42 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331847106945,"sku":"C42 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331847139713,"sku":"C42 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56341105115521,"sku":"C42 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331847172481,"sku":"C42 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331847205249,"sku":"C42 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56341105148289,"sku":"C42 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331847238017,"sku":"C42 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331847270785,"sku":"C42 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56341105181057,"sku":"C42 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331847303553,"sku":"C42 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331847336321,"sku":"C42 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56341105213825,"sku":"C42 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331847369089,"sku":"C42 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331847401857,"sku":"C42 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56341105246593,"sku":"C42 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331847434625,"sku":"C42 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56331847467393,"sku":"C42 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56331847500161,"sku":"C42 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Don_Joel_Carmela_H_VS.png?v=1790689472"}],"url":"https:\/\/ozonecoffee.surf\/collections\/coffees-to-enjoy-cold.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}