{"title":"Citrus Coffee Beans","description":"\u003cp\u003eLemon, lime, orange, grapefruit: citrus notes usually come from washed or honey processed coffee, where clean fermentation preserves the bright acids already in the cherry. Lighter roasts and African or Latin American coffee beans are where you'll find this most. Filter brewing, pour-over especially, tends to bring these qualities out clearly.\u003c\/p\u003e \u003cp\u003eAlso worth exploring: \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-floral\"\u003eFloral\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-fruity\"\u003eFruity\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-sweet\"\u003eSweet\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-cocoa\"\u003eCocoa\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-nutty\"\u003eNutty\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-spicy\"\u003eSpicy\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/coffee-roast-light\"\u003eLight roast beans\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/coffee-origin-latin-america\"\u003eLatin American coffee\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"costa-rica-arbar-el-manantial","title":"Costa Rica: ARBAR - El Manantial","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Arbar - El Manantial, Villa Sarchi, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA zing of \u003cstrong\u003elemon \u003c\/strong\u003eand \u003cstrong\u003ewhite sugar\u003c\/strong\u003e softens into sweet \u003cstrong\u003eCantaloupe \u003c\/strong\u003emelon on the finish. As it cools, there are hints of \u003cstrong\u003eorange \u003c\/strong\u003eand\u003cstrong\u003e white grape\u003c\/strong\u003e too, for a sweet, bright and clean cup.\u003c\/p\u003e\n\u003cp\u003eArbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey processed Villa Sarchi.\u003c\/p\u003e\n\u003ch4\u003eA Revolution In Traceability\u003c\/h4\u003e\n\u003cp\u003eThe Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots (e.g. Tarrazú) but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s.\u003c\/p\u003e\n\u003cp\u003eIn the 2010s, Costa Rica saw the \"micromill revolution\", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work.\u003c\/p\u003e\n\u003ch4\u003eA Lucky Introduction\u003c\/h4\u003e\n\u003cp\u003eThe road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat.\u003c\/p\u003e\n\u003cp\u003eCarlos and Maria saw the success that other local farms were having from processing their own coffee and thought, \"Hey, maybe we should try something.\" We were lucky enough to find their coffee early and started buying it right away because, as it turns out, their hunch was correct. It’s delicious.\u003c\/p\u003e\n\u003cp\u003eInitially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, \"Hey, do you like this coffee?\" We said, \"Yes!\" He said, \"Great, here’s the producers.\" And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar.\u003c\/p\u003e\n\u003ch4\u003ePura Vida\u003c\/h4\u003e\n\u003cp\u003eRoland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees who, at that point, didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge.\u003c\/p\u003e\n\u003cp\u003eThey bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, \"Welcome. You’re one of us, this is your home now.\" He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was \"Pura Vida!\".\u003c\/p\u003e\n\u003cp\u003eLiterally translating to \"pure life\", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica.\u003c\/p\u003e\n\u003ch4\u003eLooking To The Future\u003c\/h4\u003e\n\u003cp\u003eWe started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi (as this lot is), Caturra, Catuai, Geisha, and Kenya lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other experimental plantings.\u003c\/p\u003e\n\u003cp\u003eStarting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression.\u003c\/p\u003e\n\u003cp\u003eRoland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it.\u003c\/p\u003e\n\u003cp\u003eA few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation.\u003c\/p\u003e\n\u003ch4\u003eGood People Make Good Coffee\u003c\/h4\u003e\n\u003cp\u003eWhen we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion.\u003c\/p\u003e\n\u003cp\u003eThat reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive.\u003c\/p\u003e\n\u003cp\u003eMaria and Carlos have also expanded into tourism, running coffee tours on the farm, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible.\u003c\/p\u003e\n\u003cp\u003eThe family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything.\u003c\/p\u003e\n\u003cp\u003eOn that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work.\u003c\/p\u003e\n\u003cp\u003eIt was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Costa Rica\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Western Valley\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCity:\u003c\/strong\u003e Lourdes de Naranjo\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicromill:\u003c\/strong\u003e ARBAR\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm\u003c\/strong\u003e: El Manantial\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Carlos Arrieta \u0026amp; Family\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600 m.a.s.l.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Villa Sarchi\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lemon, Melon, White Grape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eRoasting Information\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e – Through the gap and don't let this go too far towards second crack. Let the simple sweetness shine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":54943932973441,"sku":"A41 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171197333889,"sku":"A41 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":54943933006209,"sku":"A41 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":54943933038977,"sku":"A41 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171197366657,"sku":"A41 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":54943933071745,"sku":"A41 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":54943933104513,"sku":"A41 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171197399425,"sku":"A41 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":54943933137281,"sku":"A41 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":54943933170049,"sku":"A41 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171197432193,"sku":"A41 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":54943933202817,"sku":"A41 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":54943933235585,"sku":"A41 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171197464961,"sku":"A41 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":54943933268353,"sku":"A41 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":54943933301121,"sku":"A41 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171197497729,"sku":"A41 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":54943933333889,"sku":"A41 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":54943933366657,"sku":"A41 220GB","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":54943933399425,"sku":"A41 1GB","price":35.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_CRI_ARBAR_Manantial.png?v=1787748207"},{"product_id":"bolivia-arcangel-dry-fermented-washed","title":"Bolivia: Arcangel, Dry Fermented Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Arcangel, Dry Fermented Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eCrisp and bright \u003cstrong\u003elime cordial\u003c\/strong\u003e when hot softens with a \u003cstrong\u003eraspberry\u003c\/strong\u003e edge as it cools. A hint of extra creamy \u003cstrong\u003emilk chocolate\u003c\/strong\u003e alongside that raspberry on the finish and aftertaste rounds out the cup.\u003c\/p\u003e\n\u003cp\u003eAt the highest point of Finca El Arcangel there stands a towering tree. This tree is the namesake of the Bolivian coffee farm, overlooking everything like a guardian. This is a landscape where coffee trees thrive in balance with native flora such as citrus, papaya, and avocado. This biodiverse environment supports a healthy ecosystem that enhances cup quality - great specialty coffee can only be grown in harmony with its natural surroundings.\u003c\/p\u003e\n\u003ch3\u003eThe Ideal Recipe For Great Coffee\u003c\/h3\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.\u003c\/p\u003e\n\u003cp\u003eFinca El Arcangel is located at 1,500 metres above sea level, near the town of Copacabana. The farm was first established in 2015 and produced its first coffee harvest in 2017. This 10-hectare farm is managed with precision and care by the Rodriguez family, who are known for their commitment to quality and sustainability. The farm’s rich biodiversity and volcanic soil create ideal conditions for slow cherry maturation and complex flavour development – essential for delicious Bolivian coffee.\u003c\/p\u003e\n\u003ch3\u003eThe Buena Vista Project\u003c\/h3\u003e\n\u003cp\u003eThe farm is part of Agricafe’s Buena Vista program, their ambitious project to revive Bolivia’s declining coffee trade. Pedro Rodríguez, along with his daughter Daniela and son Pedro Pablo are the driving force behind Agricafe and Fincas Los Rodríguez. Theirs is a story of innovation and a deep commitment to revitalising the Bolivian specialty coffee industry that was, not so long ago, on the verge of disappearing entirely.\u003c\/p\u003e\n\u003cp\u003eThe Rodriguez family have been sourcing coffee from small coffee producers in the Caranavi and Samaipata regions for three decades, but the steady decline of coffee production put the sustainability of their export business in jeopardy. Daniela and Pedro bought land in the Caranavi region to showcase modern practices and educate other producers in sustainable coffee farming, as well as increasing the overall volume at their mills. They have twelve farms in total, and Finca El Arcangel is one of eight in the Caranavi region.\u003c\/p\u003e\n\u003cp\u003eRather than following traditional Bolivian Coffee farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. The results were extraordinary. Their farms became some of the most organised and beautiful in the country - coffee planted in neat rows, meticulously separated by variety, vibrant and healthy and producing exceptional quality and yields. The family also made a commitment to conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee planted as agroforest amongst the trees.\u003c\/p\u003e\n\u003ch3\u003ePrecision and Perseverance\u003c\/h3\u003e\n\u003cp\u003eThe farm distinguishes itself from others in the area by separating its red and yellow Caturra varieties. Both varietals have adapted well to the local environment and climate, but the team at El Arcangel accentuate their unique characteristics by ensuring they're grown, picked, and processed individually. The lot that we have here is just the Yellow Caturra coffee, grown separately on 4 hectares of the farm and processed with strict varietal separation to preserve micro-lot integrity.\u003c\/p\u003e\n\u003cp\u003eEl Arcangel employs esqueleto pruning (meaning “skeleton” in English), a regenerative technique that cuts trees back to their structural skeleton to promote vigorous regrowth. The trees are pruned to a height of 1.6 to 1.8 meters, and the lateral branches are reduced to 10 to 15 centimetres. This takes the trees right down to their bare bones, hence the name. Though it requires 12 to 18 months for the trees to recover, coffee cherry production on the new-growth branches can double. This method enhances airflow, reduces disease risk, and improves long-term yield. By rotating pruning cycles across the farm, they ensure consistent output while maintaining plant health and cup quality.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Yungas\u003c\/li\u003e\n\u003cli\u003eMunicipality: Caranavi\u003c\/li\u003e\n\u003cli\u003eNearest town: Copacabana\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Arcangel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Los Rodriguez\u003c\/li\u003e\n\u003cli\u003eMill: Agricafe Buena Vista\u003c\/li\u003e\n\u003cli\u003eElevation: 1,500 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCaturra \u0026amp; Catuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eDry Fermented Washed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMedium‑dark\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eRoasted with a calm, steady progression, this coffee is carried cleanly through first crack and developed just far enough to reach the very first pops of second before finishing the roast. That precise cut‑off point allows the sweetness and body to fully develop, while stopping early enough to avoid introducing heavier roast flavours.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis approach leans into the coffee’s naturally fudge‑like sweetness and silky mouthfeel, rounding out the acidity and giving the cup a smooth, comforting character. Hints of vanilla and tinned stone fruit are emphasised, with a soft, creamy finish rather than sharp brightness or smokiness. If you enjoy coffees that are rich, approachable and dessert‑leaning, but still clean and well‑defined, this roast is designed to deliver exactly that balance.\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lime cordial, raspberry, milk chocolate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 86.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55832369299841,"sku":"D22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55832369332609,"sku":"D22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55832369365377,"sku":"D22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55832369398145,"sku":"D22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55832369430913,"sku":"D22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55832369463681,"sku":"D22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55832369496449,"sku":"D22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55832369529217,"sku":"D22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55832369561985,"sku":"D22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55832369594753,"sku":"D22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55832369627521,"sku":"D22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55832369660289,"sku":"D22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55832369693057,"sku":"D22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55832369725825,"sku":"D22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55832369758593,"sku":"D22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55832369791361,"sku":"D22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55832369824129,"sku":"D22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55832369856897,"sku":"D22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55832369889665,"sku":"D22 220GB","price":9.2,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55832369922433,"sku":"D22 1GB","price":36.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Archangel_Dry_Fermented_Washed_d1ba6677-a5ec-4b83-8def-e39a2e16c8bc.png?v=1783601215"},{"product_id":"peru-irene-herrera-la-mandarina-marshell-washed","title":"Peru: Irene Herrera - La Mandarina","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Irene Herrera - La Mandarina, Marshell, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis elegant cup opens with a burst of \u003cstrong\u003etangerine\u003c\/strong\u003e followed by \u003cstrong\u003estrawberry fondants\u003c\/strong\u003e and a spoonful of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e As it finishes, there's a little \u003cstrong\u003elime\u003c\/strong\u003e juice and a delicate floral note too.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhile looking through samples from Cajamarca in Peru, this Washed Marshell coffee really stood out on the cupping table for its elegance and clarity. We were cupping with the Origin Coffee Lab team (our local exporters) and looking for something really tasty to fill a gap in our Peruvian coffee offering this year. When they shared the name of the producer with Roland - Irene Herrera - it was a light bulb moment.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch4\u003eA Happy Coincidence\u003c\/h4\u003e\n\u003cp\u003eThe La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Kelvin Guerrero (La Esmerelda) whose coffee we released earlier this year. \u003c\/p\u003e\n\u003cp\u003eIn 2022 Roland went to Peru for the first time, after we had purchased some coffees from there the year previous. It was his first trip with Origin Coffee Lab - who we’re now lucky enough to know well - and they headed to the La Coipa village. Through the course of the morning they walked past several coffee farms, finishing up at their destination for lunch at the house of head of Gallitos de Rocas comite, Milciades Minga… and his wife Irene Herrera!\u003c\/p\u003e\n\u003ch4\u003eHospitality and Horticulture\u003c\/h4\u003e\n\u003cp\u003eThe couple's house is a little larger than some other nearby houses, maybe because Milciades is also a carpenter. The top floor is used for drying coffee, with living space and kitchen below. Guinea Pigs are kept inside in a pen - a staple food animal in Peru, known as Cuy (pronounced Coo-ee). Alongside a big lunch by Irene, they enjoyed an excellent fruit punch made in a barrel by mixing fruit juice and the local cane sugar spirit Yonke.\u003c\/p\u003e\n\u003cp\u003eThe farm La Mandarina is just behind the house and includes a small nursery of baby plants. As with many Cajamarca farms, it's a steep climb to the top and Roland was hard pressed to keep up with Irene! The small estate spans from 1,750 to 2,000 metres above sea level. Irene cultivates Caturra, Marshell, and Bourbon varieties - the lot we have here has been separated from the Marshell trees only. The flowering period occurs from October to December, and the harvest takes place between May and September, with peak months from June to August 2024. \u003c\/p\u003e\n\u003cp\u003eOnce selectively picked, as is typical in Peru, the coffee has been Washed processed. The cherries are depulped, fermentated in a tank for 24-36 hours, washed, and dried in solar dryers for 10-15 days.\u003c\/p\u003e\n\u003ch4\u003eMysterious Marshell \u003c\/h4\u003e\n\u003cp\u003eMarshell's origins are still being debated. The most widely held view is that it's a natural mutation of Bourbon, first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law Marcelino. An alternative theory, backed by some genetic testing, suggests Marshell may be related to Costa Rica 95, a Catimor-group cultivar developed by ICAFE from Caturra and Timor Hybrid 832\/1. No definitive published research has settled the question either way.\u003c\/p\u003e\n\u003cp\u003eWhat both theories agree on is the disease resistance. Many Peruvian farmers were encouraged to plant Catimor varietals through the mid-2010s by cooperatives, exporters, and government programmes to help combat leaf rust and other diseases. Catimors divide opinion in the coffee community: partial Robusta genetics can lead to flat, vegetal cup profiles when not handled with care. This lot is a reminder that they don't have to.\u003c\/p\u003e\n\u003cp\u003eFor more on the coffee varietals behind Marshell, read our varietal guides on \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-catimor\" title=\"Ozone Coffee Blogs Coffee Varietal Catimor\"\u003eCatimor\u003c\/a\u003e, \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-bourbon\" title=\"Ozone Coffee Blogs Coffee Varietal Bourbon\"\u003eBourbon\u003c\/a\u003e, and \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-marshell\" title=\"Ozone Coffee Blogs Coffee Varietal Marshell\"\u003eMarshell\u003c\/a\u003e itself.\u003c\/p\u003e\n\u003ch4\u003eThe World Leader in Organic Coffee\u003c\/h4\u003e\n\u003cp\u003eDespite being the 9th largest producing country globally, exporting approximately 3,772,000 bags of coffee annually, Peru is presently the world’s largest exporter for Organic coffee. Roughly 90,000 hectares of coffee-growing farmland in Peru is certified Organic, as is La Mandarina. The main driver of this trend is that the vast majority of production in the country is carried out by smallholder producers who lack the resources to invest in chemical products for use on their farms. This does however present a huge risk from the ever-increasing threat of coffee leaf rust, exacerbated by climate change, which has had a major impact in Peru where pesticide and fungicide use is rare.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLa Coipa\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIrene Herrera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: La Mandarina\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,750-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMarshell\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTangerine, strawberry fondant, brown sugar\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTotal: 87\/100\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003eThrough first and all the way up to the edge of second, but keep it light enough for the juicy tropical fruit to come through.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835174928769,"sku":"C43 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835174961537,"sku":"C43 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835174994305,"sku":"C43 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835175027073,"sku":"C43 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835175059841,"sku":"C43 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835175092609,"sku":"C43 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835175125377,"sku":"C43 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835175158145,"sku":"C43 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835175190913,"sku":"C43 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835175223681,"sku":"C43 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835175256449,"sku":"C43 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835175289217,"sku":"C43 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835175321985,"sku":"C43 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835175354753,"sku":"C43 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835175387521,"sku":"C43 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835175420289,"sku":"C43 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835175453057,"sku":"C43 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835175485825,"sku":"C43 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835175518593,"sku":"C43 220GB","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835175584129,"sku":"C43 1GB","price":33.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Irene_Herrera_La_Mandarina.png?v=1782747705"},{"product_id":"bolivia-pedro-flores-mosto-washed","title":"Bolivia: Pedro Flores, Mosto Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Pedro Flores, Mosto Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThink \u003cstrong\u003edelicate, sweet white peach\u003c\/strong\u003e and a little pop of \u003cstrong\u003ewhite grape\u003c\/strong\u003e. A twist of \u003cstrong\u003elime\u003c\/strong\u003e to it and a sprinkle of \u003cstrong\u003ewhite sugar \u003c\/strong\u003esweetness makes this a sweet but elegant coffee.\u003c\/p\u003e\n\u003cp\u003eThis is the second lot of single origin coffee beans we sourced from Pedro Flores this season. The first, released earlier this year, was a Dry Fermented Washed coffee, this lot makes a beautiful comparison by taking the same crop of Caturra and Catuai coffee cherries and processing them via the Mosto Washed method. Two very different approaches to Washed processing for two delicious Bolivian coffees.\u003c\/p\u003e\n\u003ch4\u003ePedro’s Farm\u003c\/h4\u003e\n\u003cp\u003ePedro Flores’ farm is in the small colonia of Villa Rosario, a short drive east of Caranavi city. The Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.\u003c\/p\u003e\n\u003cp\u003ePedro has about 2 hectares of land spread across a ridge at 1,500 metres above sea level. He’s very aware of how the plants respond differently depending on the different microclimates they experience on one side from the other. He’s part of the Sol De La Mañana project, run by our Bolivian coffee exporting partners Agricafe. The program provides training in specialty coffee agronomy to small producers. Through this, he’s learnt to replant his land and manage his coffee plants more methodically to get both quality and consistency.\u003c\/p\u003e\n\u003ch4\u003eLooking To Tomorrow\u003c\/h4\u003e\n\u003cp\u003eMeaning “The Sun of Tomorrow”, this program supports small local coffee producers to increase their long term efficiency and quality of production so that they can better grow sustainable coffee beans. The Los Rodriguez farms play into this, with the varietals, techniques, and processing which they develop on the farms being passed on to the Sol De La Mañana producers. The producers get support in understanding not just coffee agronomy but cupping, the coffee markets, and much more. The coffee from these producers is delivered to Agricafe’s mill - Buena Vista - in the evening and processed there. Each lot is rigorously separated, measured and controlled to ensure the best quality for the coffee. In Bolivia, even a small portion of the coffee harvest earning less than a good speciality coffee price would be devastating to the producers.\u003c\/p\u003e\n\u003cp\u003eTo ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the Sol De La Mañana program to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour intensive and yields smaller amounts each pass but ensures great quality coffee. The downside is that for each delivery of cherries from the Sol De La Mañana producers in Bolinda, the lots are often too tiny to process separately and so it’s common for coffee from these smallholders to end up as blended lots which means we can’t always trace the coffee back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana program, we’re now seeing more availability of single origin coffees like this one from Pedro. Roland was particularly excited about this new development for our 2025 harvest Bolivian coffees and said, \"It’s a significant step forward - not just for transparency, but for recognising the skill and dedication of individual farmers whose work could otherwise go unnamed\".\u003c\/p\u003e\n\u003ch4\u003eJuicy Juicy Mosto\u003c\/h4\u003e\n\u003cp\u003eThe meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptionally high quality coffee - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must.\u003c\/p\u003e\n\u003cp\u003eOnce the fresh cherry is delivered to Buena Vista mill, it goes through a de-pulper to remove the skin and fruit pulp from the seeds.\u003c\/p\u003e\n\u003cp\u003eStarting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the fresh coffee beans submerged in this mosto juice. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. After fermentation is complete, the coffee is thoroughly washed to remove all remaining mucilage, then taken to raised drying beds where it slowly dries to the optimal moisture content.\u003c\/p\u003e\n\u003cp\u003eTo dive into Mosto coffee processing in more detail, check out our blog article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\"\u003ehttps:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Bolivia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDepartment:\u003c\/strong\u003e La Paz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caranavi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTown:\u003c\/strong\u003e Copacabana\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColonia:\u003c\/strong\u003e Villa Rosario\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Pedro Flores\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm size:\u003c\/strong\u003e 2 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,500 m.a.s.l\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra \u0026amp; Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing method:\u003c\/strong\u003e Mosto Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: White grape, white sugar, lime.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e - here's why this one goes darker than you might expect. The mosto process builds an unusual amount of sweetness into the coffee long before it reaches us, fermented in the must of its own cherries rather than plain water. That sweetness gives us room to work. So we take it through the gap between the cracks, developing slowly, then push to the edge of second as the roast finishes. On most delicate coffees that would be a mistake. Here the white peach and white grape hold their nerve, the lime twist survives, and the extra time only deepens the sugar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55984691937665,"sku":"A12 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55984691970433,"sku":"A12 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55984692003201,"sku":"A12 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55984692035969,"sku":null,"price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55984692068737,"sku":"A12 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55984692101505,"sku":"A12 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55984692134273,"sku":"A12 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55984692167041,"sku":"A12 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55984692199809,"sku":"A12 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55984692232577,"sku":"A12 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55984692265345,"sku":"A12 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55984692298113,"sku":"A12 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55984692330881,"sku":"A12 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55984692363649,"sku":"A12 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55984692396417,"sku":"A12 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55984692429185,"sku":"A12 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55984692461953,"sku":"A12 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55984692494721,"sku":"A12 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55984692527489,"sku":"A12 220GB","price":9.2,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55984692560257,"sku":"A12 1GB","price":36.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_BOL_Pedro_Flores_Mosto_citrus.png?v=1789056576"},{"product_id":"nicaragua-limoncillo-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":"el-salvador-finca-argentina-sl28-washed","title":"El Salvador: Finca Argentina, SL28, Washed","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, SL28, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eBeginning with a sweet and sticky hit of \u003cstrong\u003elime marmalade\u003c\/strong\u003e, the cup gains a more complex sweetness as it cools, shifting into \u003cstrong\u003emilk chocolate\u003c\/strong\u003e, with a little shoulder of \u003cstrong\u003ewalnut\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRoland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvest a little earlier than San Jose or Nejapa, for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various seasonal coffee lots available this year. We bought both the Natural and the Washed SL28 lots on offer, and it is the Washed SL28 that we have for you here.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in the Ahuachapán department of El Salvador, you’ll find Finca Argentina. It’s located within the Cordillera de Apaneca-Ilamatepec mountain range, surrounded by natural hot springs at an altitude of 1,300 metres above sea level. The farm’s 35 hectares are separated into 7 distinct areas, or \"tablons\". Each of these individual plots has its own character, shaped by the landscape and the small peculiarities of microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity.\u003c\/p\u003e\n\u003cp\u003eOver time, the team at Finca Argentina have put a lot of effort into exploring different varietals, discovering what grows best on each of the farm’s 7 tablons. The Guachipelin tablon spans 6 hectares and was replanted in 2016 with H1 (Centroamericano), Yellow Bourbon, Icatu, and a small amount of SL28.\u003c\/p\u003e\n\u003ch4\u003eThe Martinez Family\u003c\/h4\u003e\n\u003cp\u003eThe farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited it in 2008, cherry yields had dropped significantly and he was unsure how best to proceed with his newly owned farm. It was here that his son, and our now good friend, Alejandro, stepped in.\u003c\/p\u003e\n\u003cp\u003eHe had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was piqued when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin, based in London, set about sending green coffee samples to roasters wherever they could, seeking a specialty buyer. One of those samples landed with us in 2008, and we’ve been buying ever since.\u003c\/p\u003e\n\u003cp\u003eMauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also now helping with the family business.\u003c\/p\u003e\n\u003cp\u003eProcessing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers.\u003c\/p\u003e\n\u003ch4\u003eHighly Skilled Workers\u003c\/h4\u003e\n\u003cp\u003eThroughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented, for example every other tree receiving a skeleton prune in a particular section. At Finca Argentina, these decisions are left much more to the knowledge of the staff, who decide on a plant-by-plant basis what kind of pruning is needed as they work through an area.\u003c\/p\u003e\n\u003cp\u003eIt is easy to ruin coffee production if the wrong pruning choices are made, so this demonstrates a great deal of trust and is only possible because the farm retains and develops workers’ skills over the long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage affecting other Central American countries. Fortunately, Finca Argentina is currently managing well, although they continue exploring ways to retain sufficient staff during harvest season. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. They contribute labour and materials to improve local infrastructure and grow 25kg of corn annually for each worker.\u003c\/p\u003e\n\u003cp\u003eThey’re also implementing more ecological management practices, including using compost and other organic products to minimise environmental impact and intercropping beans to enrich the soil. Their work has improved biodiversity and cup quality, and the future for coffee production at Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eA Kenyan Varietal In El Salvador\u003c\/h4\u003e\n\u003cp\u003eSL28 is a tall coffee plant with wide-spreading branches. It produces relatively large, deep red cherries among large leaves on leggy branches that tend to droop with age. It is a low-yielding cultivar with a susceptibility to coffee leaf rust, Coffee Berry Disease, and nematodes, but its phenomenal cup quality means that it remains a favourite among specialty coffee drinkers. Despite its demanding nature, the results in the cup are one of the reasons farmers continue to grow it.\u003c\/p\u003e\n\u003cp\u003eIn 1931, A.D. Trench, the senior coffee officer at Scott Agricultural Laboratories in Kenya, travelled through Tanganyika (now Tanzania) and found coffee trees in the Monduli district that appeared to tolerate drought, disease, and pests better than other plants he had seen. He collected seeds from these specimens to be taken back to the laboratory in Kenya. Testing confirmed that the drought tolerance was indeed superior to other varietals being studied. The population became known as Tanganyika Drought Resistant and was distributed to farmers for planting.\u003c\/p\u003e\n\u003cp\u003eBetween 1935 and 1939, Scott Laboratories began selecting individual trees from different coffee populations to evaluate characteristics such as yield, cup quality, drought tolerance, and disease resistance. Each of these selections was assigned an \"SL\" number.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in 1935 from a single tree that originated from the Tanganyika Drought Resistant population. That tree went on to become one of the most important varieties in specialty coffee, renowned for its pronounced acidity, fruit character, and exceptional quality when grown at high altitude.\u003c\/p\u003e\n\u003cp\u003eWant to learn more about SL28? Check out our Varietal Guide here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-sl-28\" target=\"_blank\"\u003eCoffee Varietal Guide: SL28\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eNearest town: Turín\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Mauricio Martinez\u003c\/li\u003e\n\u003cli\u003eDry mill: Los Ausoles\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 to 1,360 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eSL-28\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/EX54BS6gA3LLGdrU6\"\u003e13°56'29.4\"N 89°47'04.1\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Lime marmalade, milk chocolate, walnut.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium Dark - Give this coffee a confident push through first and into the gap, right up to the edge of second before you drop. \u003c\/em\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56331749720449,"sku":"C41 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56331749753217,"sku":"C41 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331749785985,"sku":"C41 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331749818753,"sku":"C41 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56331749851521,"sku":"C41 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331749884289,"sku":"C41 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331749917057,"sku":"C41 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56331749949825,"sku":"C41 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331749982593,"sku":"C41 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331750015361,"sku":"C41 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56331750048129,"sku":"C41 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331750080897,"sku":"C41 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331750113665,"sku":"C41 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56331750146433,"sku":"C41 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331750179201,"sku":"C41 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331750211969,"sku":"C41 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56331750244737,"sku":"C41 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331750277505,"sku":"C41 1P","price":45.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_SLV_Argentina_SL28_W.png?v=1790682142"}],"url":"https:\/\/ozonecoffee.surf\/collections\/flavour-citrus.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}