{"title":"Fruity Coffee Beans","description":"\u003cp\u003eStone fruit, berry, tropical, dried fruit: fruity coffee beans usually get there through natural or honey processing, where the cherry dries around the seed and pushes that fruit character straight into the cup. Think Ethiopian coffee naturals, anaerobic lots, lighter filter roasts, and more.\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-citrus\"\u003eCitrus\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-sweet\"\u003eSweet\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-spicy\"\u003eSpicy\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\/coffee-origin-ethiopia\"\u003eEthiopian coffee\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/coffee-roast-light\"\u003eLight roast beans\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"peru-einer-saldivar-el-cedro-3-organic","title":"Peru: Einer Saldivar - El Cedro #3 (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Einer Saldivar - El Cedro #3, Bourbon, Washed (Organic)\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis sweet, clean and refined cup begins with \u003cstrong\u003eblackberry jam\u003c\/strong\u003e and a darker, \u003cstrong\u003emolasses\u003c\/strong\u003e edge, which comes through as the coffee cools. It finishes on a soft \u003cstrong\u003efig\u003c\/strong\u003e note for a delicate and elegant aftertaste.\u003c\/p\u003e\n\u003cp\u003eWe visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on the main plot of Einer’s main farm and harvested slightly later in the season. We’ve also got the contrasting lots from El Cedro available for purchase here and here - we highly recommend tasting all 3 coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug.\u003c\/p\u003e\n\u003ch4\u003eWorth The Journey\u003c\/h4\u003e\n\u003cp\u003eEiner Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm.\u003c\/p\u003e\n\u003cp\u003eHaving inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional Bourbon coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm.\u003c\/p\u003e\n\u003cp\u003eIt is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, we would never have known about Einer’s delicious coffee and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.\u003c\/p\u003e\n\u003ch4\u003eInvestments At Origin\u003c\/h4\u003e\n\u003cp\u003eIn August 2023, during his visit, Roland discussed with Einer the issues they were facing with their coffee processing equipment. The depulper, fermentation tank, and processing station (essential equipment for preparing the harvested coffee before it's sent to the dry mill) were in need of some maintenance. The fermentation tank was cracked and hard to clean, the depulper was misaligned, and the overall equipment was in disrepair. As a result, a large portion of the harvest failed to meet the high specialty coffee grade that Einer’s farm is capable of producing and ended up as commercial coffee, which fetches a much lower market price. In partnership with Origin Coffee Lab, who helped coordinate the work using local suppliers for materials and labour, Ozone covered the costs for the necessary repairs.\u003c\/p\u003e\n\u003ch4\u003eSame But Different\u003c\/h4\u003e\n\u003cp\u003eAt harvest time Einer uses a donkey to transport most of his picked cherry down the hill from the farm to his wet mill located at the house. Both of the coffees that we have bought from El Cedro this year are the same varietal (Bourbon) and both have been Washed processed at Einer’s wet mill. The only difference between these very different-tasting coffees is the time within the harvest that each was processed. Einer is very methodical and controlled with how he treats every batch, following the same steps to process each picking, but there are naturally differences that occur day to day. These arise from the area of trees being harvested and the weather on the farm. There will naturally be a small variance in the cherries themselves depending on which part of the farm they come from - more sun, more drainage, less wind etc will all impact how the coffee cherries mature. Then when it comes to processing, any small difference in climatic conditions outside his control will affect how the coffee ferments and dries, a slightly faster ferment or longer drying stage will all lead to changes in the final cup profile.\u003c\/p\u003e\n\u003ch4\u003eCoffee In Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.\u003c\/p\u003e\n\u003cp\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Cedro\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Blackberry jam, fig, molasses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium to medium dark, and quicker than you'd think. This one moves through first crack at a decent clip, then rides the lull that follows – the gap between the two cracks, where the sugars do their work – and comes off before second gets going. That timing is everything. Stay in the gap long enough and you build the molasses depth that shows up as the cup cools. Push on into second and you'd blow straight past the blackberry, which is the best thing here. So we drop it early, while the fruit's still sharp and the fig finish stays soft. Sweetness with the edges left on.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55989468627329,"sku":"D44 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989468660097,"sku":"D44 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989468692865,"sku":"D44 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989468725633,"sku":"D44 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989468758401,"sku":"D44 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989468791169,"sku":"D44 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989468823937,"sku":"D44 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989468856705,"sku":"D44 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989468889473,"sku":"D44 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989468922241,"sku":"D44 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989468955009,"sku":"D44 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989468987777,"sku":"D44 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989469020545,"sku":"D44 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989469053313,"sku":"D44 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989469086081,"sku":"D44 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989469118849,"sku":"D44 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989469151617,"sku":"D44 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989469184385,"sku":"D44 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55989469217153,"sku":"D44 220GB","price":9.4,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55989469249921,"sku":"D44 1GB","price":34.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Saldivar_El_Cedro_3.png?v=1785241850"},{"product_id":"costa-rica-granitos-de-altura-del-ortiz-typica-mejorado","title":"Costa Rica: Granitos de Altura del Ortiz, Typica Mejorado","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Granitos de Altura del Ortiz, Typica Mejorado, Black Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThere's an immediate \u003cstrong\u003efloral\u003c\/strong\u003e character here, delicate but expressive, sitting alongside an incredibly silky body. \u003cstrong\u003eLime zest \u003c\/strong\u003eand \u003cstrong\u003epink grapefruit\u003c\/strong\u003e bring plenty of freshness up front, balanced by a smooth \u003cstrong\u003ecream\u003c\/strong\u003e-like sweetness through the middle of the cup. It all comes together in a lingering \u003cstrong\u003eraspberry\u003c\/strong\u003e finish that's subtle, elegant and wonderfully well balanced.\u003c\/p\u003e\n\u003cp\u003eThe name \"Granitos de Altura\" translates to \"High Altitude Little Beans\", a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution. We've loved the Honey Process Catuai coffees we've had from Granitos, so this year we asked if they had any other varietals available for something a bit different. They recommended trying a couple of options, and this Typica Mejorado stood out on the cupping table.\u003c\/p\u003e\n\u003ch4\u003eWorld-Famous Tarrazú\u003c\/h4\u003e\n\u003cp\u003eThe Tarrazú coffee region sits halfway down Costa Rica towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú), and León Cortés cantons, threaded through by beautiful mountains that form part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents of the Tarrazú canton, making up a whopping 95% of the local economy.\u003c\/p\u003e\n\u003cp\u003eDuring the harvest in December, January, and February, the area’s population triples with seasonal workers needed to bring in the crop.\u003c\/p\u003e\n\u003cp\u003eThe mountain landscape provides perfect conditions for the production of high-quality specialty coffee. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C, with the steep slopes providing the right balance of high altitude for slow cherry maturation and shelter for delicate Arabica coffee trees. Tarrazú coffees are prized for their bright acidity, floral aromatics, and clean, sweet profiles.\u003c\/p\u003e\n\u003ch4\u003eThe Calderón Family\u003c\/h4\u003e\n\u003cp\u003eSitting at 1,800 to 2,000 metres above sea level in Tarrazú, you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive Costa Rican coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional local terroir.\u003c\/p\u003e\n\u003cp\u003eThe farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils, ideal conditions for slow cherry maturation and more complex flavour development.\u003c\/p\u003e\n\u003cp\u003eThe mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes, just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown.\u003c\/p\u003e\n\u003cp\u003eRather than expanding production, Joyce focuses on refining every step of the process, from cherry selection to drying, to ensure each lot meets their exacting standards.\u003c\/p\u003e\n\u003cp\u003eThe family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience.\u003c\/p\u003e\n\u003cp\u003e“When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.”\u003c\/p\u003e\n\u003cp\u003eGranitos de Altura is also part of a wider movement in Costa Rica that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection, and we’re proud to share both their story and their coffee with you.\u003c\/p\u003e\n\u003ch4\u003eNew Developments \u003c\/h4\u003e\n\u003cp\u003eRoland’s last visit to Granitos was in 2024. The last couple of years have been relatively low-harvest years in Costa Rica, which meant that by the time he reached the farm in May, the harvest had already finished. The visit was a little later than normal, and with lower coffee volumes to be brought in, the staff had already completed picking. \u003c\/p\u003e\n\u003cp\u003eAt Granitos, as with a number of other farms we work with, this meant they were able to use spare time to take on additional projects to improve both the farm and mill. This is a very positive sign, showing that they’re earning enough in stronger years that they don't have to halt improvement projects during more challenging seasons.\u003c\/p\u003e\n\u003cp\u003eAt the mill, this has resulted in new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the flexibility to choose the processing method they feel best suits the coffee rather than being limited by capacity. The colour sorter uses an electronic eye to identify damaged coffee beans and automatically remove them before lots are sent to Exclusive Coffees, our export partner.\u003c\/p\u003e\n\u003cp\u003eJoyce and Johana have also begun a new side project called Dos Semillas (\"Two Seeds\" in English). This involves purchasing coffee cherries from nearby farms and processing them at their own mill.\u003c\/p\u003e\n\u003cp\u003eThe project is intended to generate additional income with the long-term goal of purchasing their own coffee farm. Omar has been highly supportive and has even donated some Geisha seeds for them to plant once they acquire the land. Until now, all the Granitos farms have been owned by him, so this will become the first independent coffee farm the sisters own themselves.\u003c\/p\u003e\n\u003cp\u003eThey've also been working with Omar to plant a number of new varietals on the existing farms. While they're not expanding the size of the estate, they are trialling small plantings alongside existing stock. These include Milenio, Starmaya, Catigua, and Paraiso I.\u003c\/p\u003e\n\u003cp\u003eThese newer Catimor-derived varietals are reported to have excellent cup quality. Roland noticed both Starmaya and Milenio appearing on several other farms he visited in the region. For now, these remain small experiments, and only time will tell how successful they prove to be.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Typica Mejorado?\u003c\/h4\u003e\n\u003cp\u003eThe lot we have for you today is Typica Mejorado. The newer varietals are still only seedlings, but Mejorado is already well established and producing consistently good harvests.\u003c\/p\u003e\n\u003cp\u003eMejorado translates as \"improved\" in Spanish, making this essentially an \"improved Typica\". The name emerged from producers observing coffee plants that resembled Typica but delivered notably better performance and cup quality. Typica and Bourbon were among the first coffee varietals to spread from Ethiopia, and the majority of modern coffee varieties can trace their lineage back to one of these foundational cultivars.\u003c\/p\u003e\n\u003cp\u003eTypica Mejorado was originally thought to be a selection of Typica that retained the morphology of a Typica plant while offering stronger disease resistance and greater productivity. Genetic testing has since revealed that it is actually a Bourbon-Ethiopian hybrid.\u003c\/p\u003e\n\u003cp\u003eSo, to the best of our knowledge, this is a hybrid of Bourbon and an unknown Ethiopian accession that shares the appearance and flavour profile of excellent Typica lots while being genetically distinct.\u003c\/p\u003e\n\u003cp\u003eIn the cup, it does deliver that classic Typica character. If you're unfamiliar, it shares some similarities with Java or Geisha, although in a more subtle form. It typically presents elegant florals, a delicate and clean profile, a silky body, and complex fruit character \u003c\/p\u003e\n\u003cp\u003eThis is not a varietal you encounter very often, making it particularly unusual and exciting to find in Costa Rica.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Black Honey Processing?\u003c\/h4\u003e\n\u003cp\u003eJoyce and Johana processed this lot using the Black Honey process, which we think was a really interesting choice. We don't see as much Black Honey coffee today as we did five years ago, as it is less fashionable within the industry than it once was.\u003c\/p\u003e\n\u003cp\u003eFor Honey processing, coffee cherries are passed through a specialised depulper that removes the skin while leaving the sticky fruit mucilage attached to the seed. This fruit layer remains throughout the drying process on raised beds.\u003c\/p\u003e\n\u003cp\u003eThe greater the amount of mucilage retained, the darker the coffee becomes during drying. In Black Honey processing, the maximum amount of mucilage is left on the coffee, which is where the name comes from.\u003c\/p\u003e\n\u003cp\u003eThis increased fruit contact gives the finished coffee more fruit character, body, and texture than lighter Honey styles such as Yellow Honey, which are now more commonly seen.\u003c\/p\u003e\n\u003cp\u003eFor us, this coffee strikes a Goldilocks balance. You get the complexity and elegance of the Typica Mejorado varietal, supported by a little extra body and texture from the processing method. \u003c\/p\u003e\n\u003cp\u003eAs always, we tasted this lot blind alongside many others and simply thought it was delicious. Roland had discussed the coffee with Johana and Joyce before it was produced and was delighted when it appeared on the cupping table. It absolutely lived up to his hopes.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Tarrazú\u003c\/li\u003e\n\u003cli\u003eProvince: San Jose\u003c\/li\u003e\n\u003cli\u003eMill: \u003cstrong\u003eMicro-Beneficio Granitos de Altura del Ortiz\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Calderón Family\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eTypica Mejorado\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing system: \u003cstrong\u003eBlack Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-contrast=\"auto\" lang=\"EN-GB\" class=\"TextRun SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\"\u003eGPS:\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-GB\" class=\"TextRun SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca class=\"Hyperlink SCXW136922132 BCX0\" href=\"https:\/\/maps.app.goo.gl\/1bPzYXgVekaz31xC8\" rel=\"noreferrer noopener\" target=\"_blank\"\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e9.651761, -\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e83.943631\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan class=\"EOP Selected SCXW136922132 BCX0\" data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lime zest, pink grapefruit, raspberry.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 7\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 8\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 7\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 90\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - keep this to the middle of the gap, no more! It's easy to push this too far and lose the complexity of the cup.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56222473814401,"sku":"D21 220B","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56395207147905,"sku":"D21 125B","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56334154760577,"sku":"D21 500B","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56222473847169,"sku":"D21 1B","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56222473879937,"sku":"D21 220E","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56395207180673,"sku":"D21 125E","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56334154793345,"sku":"D21 500E","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56222473912705,"sku":"D21 1E","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56222473945473,"sku":"D21 220FF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56395207213441,"sku":"D21 125FF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56334154826113,"sku":"D21 500FF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56222473978241,"sku":"D21 1FF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56222474011009,"sku":"D21 220MF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56395207246209,"sku":"D21 125MF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56334154858881,"sku":"D21 500MF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56222474043777,"sku":"D21 1MF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56222474076545,"sku":"D21 220CF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56395207278977,"sku":"D21 125CF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56334154891649,"sku":"D21 500CF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56222474109313,"sku":"D21 1CF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56222474142081,"sku":"D21 220P","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56395207311745,"sku":"D21 125P","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56334154924417,"sku":"D21 500P","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56222474174849,"sku":"D21 1P","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Granitos.png?v=1790845077"},{"product_id":"costa-rica-don-joel-finca-carmela","title":"Costa Rica: Don Joel - Finca Carmela","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Joel - Finca Carmela\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis cup opens with silky, sweet \u003cstrong\u003ewine gums \u003c\/strong\u003eand the zingy lift of \u003cstrong\u003elime\u003c\/strong\u003e and \u003cstrong\u003eraspberries\u003c\/strong\u003e. Juicy \u003cstrong\u003eblack grapes\u003c\/strong\u003e come in on the finish of this well-rounded and fruity coffee.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela.\u003c\/p\u003e\n\u003ch4\u003eFinca Carmela: The Details\u003c\/h4\u003e\n\u003cp\u003eAllan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry.\u003c\/p\u003e\n\u003cp\u003eThis coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28.\u003c\/p\u003e\n\u003ch4\u003eMicroclimates Are Key\u003c\/h4\u003e\n\u003cp\u003eDespite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other.\u003c\/p\u003e\n\u003cp\u003eEven small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality.\u003c\/p\u003e\n\u003cp\u003eTo learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: \u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-allan-oviedo-and-family\" target=\"_blank\"\u003eAllan Oviedo \u0026amp; Family Producer Story\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFinca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Western Valley\u003c\/li\u003e\n\u003cli\u003eProvince: Alajuela\u003c\/li\u003e\n\u003cli\u003eCanton: San Luis de Grecia\u003c\/li\u003e\n\u003cli\u003eFarm:\u003cstrong\u003e Finca Carmela\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Joel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Allan Oviedo\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eVilla Sarchi\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Wine gums, lime, raspberry, black grape.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - through first crack and keeping it steady before you drop midway into the gap.\u003c\/em\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n.coffee-product-description {\n  font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif;\n  line-height: 1.6;\n  color: #333;\n  max-width: 800px;\n}\n\n.coffee-product-description h2 {\n  font-size: 1.8em;\n  margin-bottom: 0.5em;\n  color: #2c1810;\n}\n\n.coffee-product-description h3 {\n  font-size: 1.4em;\n  margin-top: 1.5em;\n  margin-bottom: 0.75em;\n  color: #2c1810;\n}\n\n.coffee-product-description h4 {\n  font-size: 1.2em;\n  margin-top: 1.25em;\n  margin-bottom: 0.5em;\n  color: #4a3326;\n}\n\n.coffee-product-description p {\n  margin-bottom: 1em;\n}\n\n.tasting-notes {\n  background-color: #f9f6f2;\n  padding: 1.25em;\n  border-radius: 4px;\n  margin-bottom: 1.5em;\n}\n\n.tasting-notes p:last-child {\n  margin-bottom: 0;\n}\n\n.coffee-product-description hr {\n  border: none;\n  border-top: 1px solid #e0d5c7;\n  margin: 2em 0;\n}\n\n.traceability-list,\n.cupping-scores {\n  list-style: none;\n  padding-left: 0;\n}\n\n.traceability-list li,\n.cupping-scores li {\n  padding: 0.4em 0;\n  border-bottom: 1px solid #f0ebe5;\n}\n\n.traceability-list li:last-child,\n.cupping-scores li:last-child {\n  border-bottom: none;\n}\n\u003c\/style\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56331847074177,"sku":"C42 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56341105082753,"sku":"C42 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331847106945,"sku":"C42 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331847139713,"sku":"C42 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56341105115521,"sku":"C42 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331847172481,"sku":"C42 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331847205249,"sku":"C42 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56341105148289,"sku":"C42 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331847238017,"sku":"C42 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331847270785,"sku":"C42 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56341105181057,"sku":"C42 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331847303553,"sku":"C42 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331847336321,"sku":"C42 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56341105213825,"sku":"C42 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331847369089,"sku":"C42 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331847401857,"sku":"C42 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56341105246593,"sku":"C42 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331847434625,"sku":"C42 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56331847467393,"sku":"C42 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56331847500161,"sku":"C42 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Don_Joel_Carmela_H_VS.png?v=1790689472"},{"product_id":"el-salvador-finca-argentina-sl28-natural","title":"El Salvador: Finca Argentina, SL28, Natural","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, SL28, Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eExpect a sweet but crisp \u003cstrong\u003ehoneydew melon\u003c\/strong\u003e, backed up by gentle \u003cstrong\u003eyellow plum\u003c\/strong\u003e. A smooth and silky coffee, the darker sweetness of \u003cstrong\u003edates\u003c\/strong\u003e and \u003cstrong\u003efigs\u003c\/strong\u003e comes through on the finish and aftertaste.\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 absolutely had to buy this Natural SL28 lot once we tasted it.\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 stepping in to help 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 huge amount 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, using compost and other organic products to minimise environmental impact while 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 key 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 Moduli district that appeared to tolerate drought, disease, and pests better than other plants he had observed. He collected seeds from these specimens and returned them to the laboratory in Kenya. Testing confirmed their superior drought tolerance compared with other varietals under evaluation. This 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 selection was assigned an \"SL\" number.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in 1935 from a single tree originating 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, vibrant 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\u003eSL28\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eNatural\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\u003cb\u003e\u003cb\u003e\u003cb\u003eTasting notes: Honeydew melon, mango, papaya.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 7\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 7\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 88\/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\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - 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":56332519014785,"sku":"A14 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56332519047553,"sku":"A14 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56332519080321,"sku":"A14 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56332519113089,"sku":"A14 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56332519145857,"sku":"A14 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56332519178625,"sku":"A14 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56332519211393,"sku":"A14 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56332519244161,"sku":"A14 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56332519276929,"sku":"A14 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56332519309697,"sku":"A14 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56332519342465,"sku":"A14 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56332519375233,"sku":"A14 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56332519408001,"sku":"A14 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56332519440769,"sku":"A14 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56332519473537,"sku":"A14 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56332519506305,"sku":"A14 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56332519539073,"sku":"A14 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56332519571841,"sku":"A14 1P","price":49.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_SLV_Argentina_SL28_N.png?v=1790683124"}],"url":"https:\/\/ozonecoffee.surf\/collections\/flavour-fruity.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}