{"title":"Nutty Coffee Beans","description":"\u003cp\u003eNutty notes, hazelnut, almond, walnut, praline, show up most in medium to dark roasts, and they're common in South and Central American coffee beans, particularly lots from Brazil, Honduras, and Guatemala. These coffees work well as espresso and with milk, and suit anyone who prefers a low acidity coffee with a smooth, rounded finish.\u003c\/p\u003e \u003cp\u003eAlso worth exploring: \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-spicy\"\u003eSpicy\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-fruity\"\u003eFruity\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-citrus\"\u003eCitrus\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-floral\"\u003eFloral\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/coffee-roast-medium\"\u003eMedium roast beans\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/coffee-roast-dark\"\u003eDark roast beans\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"decaf","title":"Decaf","description":"\u003ch1\u003e\u003cstrong\u003eOzone Decaffeinated Single Origin\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eWith a big hit of \u003cstrong\u003ewalnut\u003c\/strong\u003e up front, this classic Brazilian coffee is rounded and easy drinking. \u003cstrong\u003eCocoa nibs\u003c\/strong\u003e and a hint of \u003cstrong\u003ehazelnut\u003c\/strong\u003e come through on the finish.\u003c\/p\u003e\n\u003cp\u003eHere at Ozone, we’re always on the lookout for tasty decaf. It can be a little tricky to get hold of, but we aim to have at least one decaf available at all times, and which coffee that is will change throughout the year. If you subscribe to Decaf, you’ll always receive our current fresh decaf, so the farm in your bag will evolve as new coffees come in.\u003c\/p\u003e\n\u003cp\u003eWe were one of the first roasters in the UK to move to Colombian decaf, when the ethyl acetate (EA) plant in Colombia started turning out genuinely great coffee. For most of the last ten years our decaf range has been exclusively Colombian, because in blind tastings the EA decafs simply proved more delicious than the CO₂ or Swiss Water options available. The catch? Colombia is a producing country, so decaffeinating anything other than Colombian coffee there was super tricky, and we had to work within those limits.\u003c\/p\u003e\n\u003cp\u003eAsk us for an all-rounder – good any time of day, crowd-pleasing, easy to work with – and nine times out of ten we’ll point you towards Brazil. Bonus points if you remember this one: we once ran a CO₂ decaf of Cachoeira da Grama, and it was really good. We’ve been looking for a way to bring Brazil back into our decaf line-up ever since.\u003c\/p\u003e\n\u003cp\u003eThat chance came when we were introduced to EA decaffeination in Bremen, Germany. Finally, we could try what we’d always wanted: EA decaf on a great Brazilian coffee. We kicked things off with Nova Aliança, one of our most important relationship coffees, and this time round it’s the turn of Fazenda Cruz Alta.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Decaffeination Process\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eEA decaf uses ethyl acetate, a compound found naturally in fruit like bananas and apples, and in sugarcane, which is where the “sugarcane decaf” name comes from. In Bremen, the green beans are first steamed to open them up, then washed with a solution of water and EA, which bonds with the caffeine and draws it out. More steam removes any remaining EA, and the beans are dried back to their original moisture. What’s left keeps its sweetness, body and origin character. All the flavour, none of the buzz.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy EA decaf?\u003c\/strong\u003e\u003cbr\u003eHere’s the thing: every decaf method is a balancing act between taking the caffeine out and leaving everything else in. EA is highly selective, so it goes after the caffeine and leaves more of the good stuff behind. In our blind tastings it’s consistently held on to more sweetness and origin character than CO₂ or Swiss Water decafs – which is why it’s been our go-to for the best part of a decade.\u003c\/p\u003e\n\u003cp\u003eFrom a food miles point of view, the extra step adds very little. The coffee travelled from Brazil straight to Germany, part of it was decaffeinated there, and then it all came on to us in the UK together.\u003c\/p\u003e\n\u003ch1\u003e\n\u003cstrong\u003eCoffee Information - \u003cmeta charset=\"utf-8\"\u003eBrazil: Fazenda Cruz Alta\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h1\u003e\n\u003cp\u003eFazenda Cruz Alta sits in Luminárias, in the South of Minas region of Minas Gerais. It’s run by Mauricio Antunes Pereira, with 261 of its 435 hectares under coffee and around 7,000 bags produced each year.\u003c\/p\u003e\n\u003cp\u003eThe farm is part of the Solida Cafés group, which has built its name on quality and sustainability. That goes beyond what’s in the cup. The group has worked on improving working conditions and quality of life for its team, and backs professional training and community projects in the region.\u003c\/p\u003e\n\u003cp\u003eThe trees grow in red latosol soil and include Red Catuaí, Yellow Catucaí and Acaiá 19. Harvest runs from May to September, with cherries picked by machine, then dried as naturals on sun patios and in mechanical dryers. Cruz Alta holds both 4C and Rainforest Alliance certification.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBrazil\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: South of Minas, Minas Gerais\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFazenda Cruz Alta\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Mauricio Antunes Pereira\u003c\/li\u003e\n\u003cli\u003eVarieties grown: Red Catuaí, Yellow Catucaí, Acaiá 19\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDecaffeination: \u003cstrong\u003eSugarcane (EA) decaffeination\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Walnut, cocoa nib, hazelnut.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSweetness: 6\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 84.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium: through the gap and let this develop a little in the gap, but don´t let the appearance catch you out, this needs pushing up to the edge of second crack to get the best from it.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eA Note on Decaf Visual Roast Colour From Our Roasting Team\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eThe decaffeination process, including Ethyl Acetate (EA), alters the physical structure of green coffee beans. EA decaf beans tend to:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eLose some natural moisture\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eBecome more porous and fragile\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eDevelop a darker hue even before roasting\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBecause of these changes, decaf beans absorb heat differently during roasting. They often darken more quickly, and their colour progression can be misleading - turning brown or even dark brown well before reaching first crack. This means a medium roast decaf can visually resemble a dark roast regular coffee, even though the internal development is quite different.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditionally, EA-decaffeinated beans may develop a shiny surface at lighter roast levels due to changes in oil migration and surface texture. While shinier, oilier beans are often associated with darker roasts in regular caffeinated coffee, in this case, it's a result of the decaffeination process, not necessarily the roast level.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":14997579333667,"sku":"C31 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065507430785,"sku":"C31 500B","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":14997579366435,"sku":"C31 1B","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":14997579399203,"sku":"C31 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065507463553,"sku":"C31 500E","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091360120885,"sku":"C31 1E","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093577400373,"sku":"C31 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065507496321,"sku":"C31 500FF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091360153653,"sku":"C31 1FF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":14997579431971,"sku":"C31 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065507529089,"sku":"C31 500MF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091360186421,"sku":"C31 1MF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093577465909,"sku":"C31 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065507561857,"sku":"C31 500CF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091360219189,"sku":"C31 1CF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":14997579464739,"sku":"C31 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065507594625,"sku":"C31 500P","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091360251957,"sku":"C31 1P","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":14997579530275,"sku":"C31 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":14997579563043,"sku":"C31 1GB","price":39.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BRA_Decaf_CruzAlta.png?v=1789552626"},{"product_id":"paramount-unlisted","title":"Paramount","description":"","brand":"Ozone","offers":[{"title":"Beans \/ 220g","offer_id":42992340828213,"sku":"B41 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55065483149697,"sku":"B41 500B","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":42992944087093,"sku":"B41 1B","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 3kg","offer_id":42992944119861,"sku":"B41 3B","price":106.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":42992340860981,"sku":"B41 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55065483182465,"sku":"B41 500E","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":42992944152629,"sku":"B41 1E","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":42992340893749,"sku":"B41 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55065483215233,"sku":"B41 500FF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":42992944185397,"sku":"B41 1FF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":42992340926517,"sku":"B41 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55065483248001,"sku":"B41 500MF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":42992944218165,"sku":"B41 1MF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":42992340959285,"sku":"B41 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55065483280769,"sku":"B41 500CF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":42992944250933,"sku":"B41 1CF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":42992340992053,"sku":"B41 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55065483313537,"sku":"B41 500P","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":42992944283701,"sku":"B41 1P","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":42992341024821,"sku":"B41 220GB","price":8.76,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":42992944316469,"sku":"B41 1GB","price":35.04,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Paramount_2025.png?v=1755085965"},{"product_id":"paramount","title":"Paramount","description":"\u003ch1\u003e\u003cstrong\u003eParamount blend: a darker roast done with care\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThe dark sweetness of \u003cstrong\u003etoffee\u003c\/strong\u003e and a dusting of \u003cstrong\u003ecacao nibs\u003c\/strong\u003e up front, finishing long on \u003cstrong\u003edark chocolate\u003c\/strong\u003e. Full-bodied and satisfying – the kind of cup that earns its place in a morning routine.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eParamount is our darker roast. It makes a big, chocolatey espresso that stands up in milk drinks, and it's good as filter too. If you like a cup with some weight to it, start here.\u003c\/p\u003e\n\u003cp\u003eCoffee is seasonal, so the components in this blend shift through the year as fresh harvests arrive. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e. The bag in your hands is always fresh, in-season coffee.\u003c\/p\u003e\n\u003ch4\u003eCurrent components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e80% Brazil: Selvatech, Peaberry, Natural\u003c\/li\u003e\n\u003cli\u003e20% Costa Rica: Atenas, Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: toffee, cacao nibs, dark chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eRoast and brew\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eDark. We give it a long development time and take it gently to the edge of second crack, which deepens the body and brings out the dark chocolate. It stays clean in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003eDose: 17g\u003cbr\u003eYield: 32g\u003cbr\u003eTime: 25 to 30 seconds\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before brewing it as espresso. Plenty of people like it earlier, so brew whenever you fancy.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Beans \/ 220g","offer_id":55142574817665,"sku":"B41 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55142574850433,"sku":"B41 500B","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55142574883201,"sku":"B41 1B","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 3kg","offer_id":55142574915969,"sku":"B41 3B","price":106.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55142574948737,"sku":"B41 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55142574981505,"sku":"B41 500E","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55142575014273,"sku":"B41 1E","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55142575047041,"sku":"B41 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55142575079809,"sku":"B41 500FF","price":21.35,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55142575112577,"sku":"B41 1FF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55142575145345,"sku":"B41 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55142575178113,"sku":"B41 500MF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55142575210881,"sku":"B41 1MF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55142575243649,"sku":"B41 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55142575276417,"sku":"B41 500CF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55142575309185,"sku":"B41 1CF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55142575341953,"sku":"B41 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55142575374721,"sku":"B41 500P","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55142575407489,"sku":"B41 1P","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55142575440257,"sku":"B41 220GB","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55142575473025,"sku":"B41 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Paramount_2025.png?v=1755085965"},{"product_id":"nicaragua-limoncillo-ethiosar-washed","title":"Nicaragua: Limoncillo, Ethiosar, Washed","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Finca Limoncillo, Ethiosar, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA delicate \u003cstrong\u003eyellow plum\u003c\/strong\u003e acidity keeps this super \u003cstrong\u003efudgy\u003c\/strong\u003e coffee lively and unctuous with a handful of creamy \u003cstrong\u003epecans\u003c\/strong\u003e on the finish.\u003c\/p\u003e\n\u003cp\u003eThe coffee we have here hails from the Matagalpa region of Nicaragua, grown and processed for us by our good friends the Mierisch family. This is one of our longest continuing producer relationships as we’ve been buying coffee from their farm Finca Limoncillo since 2007, and we foresee that continuing for many years yet. The first single origin coffee we’re releasing from this year’s harvest is a Washed Ethiosar.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the north west of the country. They’re dotted up either side of the mountain range on the border of the 2 departments. When Roland travels to visit the farms, generally he’ll see Limoncillo on the same day as La Huella and Mama Mina as they’re close to each other. You start at Mama Mina first, then through La Huella, before heading on to Limoncillo, the biggest, to finish.\u003c\/p\u003e\n\u003cp\u003eFinca Limoncillo is a premium coffee farm and jewel of the Mierisch family nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares (109 of which are dedicated to coffee cultivation) the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the Mierisch family, highly respected producers known for their experimental processing, varietal work, and exceptional coffee. Limoncillo is home to a wide range of varietals, including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003eThe \u003cmeta charset=\"utf-8\"\u003e \u003cspan lang=\"EN-GB\" class=\"TextRun SCXW53752346 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW53752346 BCX0\"\u003eMierisch Family\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h4\u003e\n\u003cp\u003eThe very first of the Mierisch farms was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the pacific railroad between Masaya and Diriamba with a parcel of land - a goldmine and a farm he named “Sajonia” (the Spanish spelling of his home region back in Germany, Saxony). In 1908 he planted his first coffee tree, today Fincas Mierisch have 9 coffee farms in Nicaragua and 3 in Honduras. Over 100 years later the family business is now run by his grandson, Dr. Erwin Mierisch Buitrago (3rd generation), and great-great-grandson, Erwin “Wingo” Mierisch Jackman (5th generation).\u003c\/p\u003e\n\u003cp\u003eWingo has been involved with the farms since 2017, contributing to everything from post-harvest processing, to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head development of new post-harvesting processing methods at the mill, and fine-tuning QC lab protocols to increase quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in experimentation with processing coffee.\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Head Agronomist of the Mierisch farms, he started his career at entry level 22 years ago with their team working in the fields. He showed talent and commitment, so they promoted him and financed his further education to enable him to move up to his current position. He now oversees most of the practical day-to-day operation of the farms. The Fincas Mierisch team has an abundance of employees who have been with them for many years, their expertise and skill are what make the great quality of product and service they provide possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ over 3,000 staff during the harvest, and at Limoncillo over 60 families live on the farm full-time. They are seriously loved by the folks who work for them, more than any other producer we buy from, there is genuine love and respect between the family and their workers. The fact that the Mierisches are our friends helps us drill down into the details of what they do for the people who work for them. This information continues to prove to us that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have scores of policies and initiatives to make everything as sustainable as possible on this vast farming area: their use of chemicals is minimal, and the impact on the environment is always minimised by careful and considerate land management.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both operations and the 60 on-site families who live and work at the farm. Alongside its coffee-growing area, the estate also supports cattle and horses, with large swathes of preserved forest maintaining biodiversity. The Mierisch family’s focus on social responsibility is equally impressive - they provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%.\u003c\/p\u003e\n\u003ch4\u003eDon Esteban\u003c\/h4\u003e\n\u003cp\u003eThe Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Coffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for precise processing. Depending on the desired outcome (washed, natural, or honey) coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.\u003c\/p\u003e\n\u003ch4\u003eWhat is Ethiosar?\u003c\/h4\u003e\n\u003cp\u003eWe’ve been roasting Ethiosar coffee from Finca Limoncillo for several years now, and it’s a varietal with a fascinating backstory rooted in innovation and resilience. It was developed through the collaborative efforts of the Mierisch family and their cousin Ricardo, who owns a nearby farm at a much lower altitude - just 800 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eRicardo noticed his coffee plants were struggling. Yields were dropping, and disease pressure was increasing. He attributed this to a combination of factors: climate change, increased rainfall, and the inherent challenges of growing Nicaraguan specialty coffee at lower altitudes in the country. But amidst these challenges, one experimental plant stood out. It was thriving - producing more fruit and showing strong resistance to disease. That plant was Ethiosar.\u003c\/p\u003e\n\u003cp\u003eEthiosar is a stable hybrid varietal, carefully crafted to combine the best of both worlds: exceptional cup quality and strong disease resistance. It begins with a cross between:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSudan Rume – an heirloom Ethiopian coffee variety known for its complex, floral flavours\u003c\/li\u003e\n\u003cli\u003eSarchimor – a hybrid of Villa Sarchi and Timor, bred for resilience\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis hybrid is then crossed again with Villa Sarchi, a dwarf mutation of Bourbon from Costa Rica, prized for its sweetness and compact growth. The result? A varietal that’s not only resilient and high-yielding, but also delivers a delicious, nuanced cup profile - perfect for lovers of single origin coffee and specialty Nicaraguan coffees.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Nicaragua\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Matagalpa\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Yasica Norte\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Limoncillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e The Mierisch Family\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm size:\u003c\/strong\u003e 171 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee growing area:\u003c\/strong\u003e 109 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtected Rainforest:\u003c\/strong\u003e 54 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ethiosar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,200 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest Months:\u003c\/strong\u003e October-February\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDiurnal Temp. Cycle:\u003c\/strong\u003e Avg High 25C, Low 17C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards:\u003c\/strong\u003e Cup of Excellence 2008 (2nd Place)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Fudge, pecan, yellow plum.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003eTotal: 86\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium Dark - fudgy, and deliberately so. Steady through first crack, good consistent pace into the gap between the cracks, then off the heat just before second. That steadiness is where the body and the creamy pecan finish come from. The early drop is what saves the yellow plum acidity from disappearing under all that richness. Rich and lively at once, which is a harder balance than it sounds.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":55989012234625,"sku":"A32 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989192065409,"sku":"A32 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989012267393,"sku":"A32 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989012300161,"sku":"A32 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989192098177,"sku":"A32 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989012332929,"sku":"A32 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989012365697,"sku":"A32 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989192130945,"sku":"A32 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989012398465,"sku":"A32 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989012431233,"sku":"A32 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989192163713,"sku":"A32 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989012464001,"sku":"A32 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989012496769,"sku":"A32 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989192196481,"sku":"A32 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989012529537,"sku":"A32 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989012562305,"sku":"A32 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989192229249,"sku":"A32 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989012595073,"sku":"A32 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55989012627841,"sku":"A32 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55989012660609,"sku":"A32 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_NIC_Limoncillo_Ethiosar.png?v=1789056836"},{"product_id":"costa-rica-granitos-ortiz-1800","title":"Costa Rica: Granitos - Ortiz 1800","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Granitos - Ortiz 1800, Catuai, Yellow Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA gentle \u003cstrong\u003epeach\u003c\/strong\u003e sweetness on the first sip slips seamlessly into \u003cstrong\u003emarzipan\u003c\/strong\u003e. \u003cstrong\u003eSultanas\u003c\/strong\u003e and a dash of cream on the aftertaste round it out, but it's that sweet marzipan you'll keep coming back for.\u003c\/p\u003e\n\u003cp\u003eThe Tarrazú region sits halfway down Costa Rica, towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú) and Leon Cortes Cantons, thread through by beautiful mountains that are part of the Talamanca Sierra. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. This Yellow Honey Catuai from Granitos de Altura del Ortiz is a fine example of the region’s coffees.\u003c\/p\u003e\n\u003ch4\u003eA Family-Run Micromill in the Mountains of Tarrazú \u003c\/h4\u003e\n\u003cp\u003eSitting at 1,800 metres above sea level in Tarrazú you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional terroir. The farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils - ideal conditions for slow cherry maturation and more complex cup profiles.\u003c\/p\u003e\n\u003cp\u003eThe name “Granitos de Altura” translates to “High Altitude Little Beans” - a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution.\u003c\/p\u003e\n\u003ch4\u003eWomen in Coffee: Johana \u0026amp; Joyce Calderón \u003c\/h4\u003e\n\u003cp\u003eThe mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes (of course!) just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown. Rather than expanding production, Joyce focuses on refining every step of the process - from cherry selection to drying - to ensure each lot meets their exacting standards. \u003c\/p\u003e\n\u003cp\u003eThe family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience. “When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.” Granitos de Altura is also part of a wider movement in Costa Rica: one that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection - and we’re proud to share their story and their coffee with you. \u003c\/p\u003e\n\u003ch4\u003eNew Developments At Granitos \u003c\/h4\u003e\n\u003cp\u003eRoland’s last visit to Granitos was in 2024. The last couple of years have been relatively low harvests in Costa Rica, which meant that by the time he got to the farm in May the harvest was already finished. The visit was a little later than he would normally go, and with the lower quantity of coffee to be brought in the staff had already picked everything. At Granitos, as with a number of other farms we work with, this means that they have been using the spare days to take on some additional projects to improve the farm and mill whilst they have the time. This is a very positive sign as it shows that they’re earning enough from the normal years that, when they hit a tough year like this one, they don’t feel like they have to put a halt on any supplementary projects. \u003c\/p\u003e\n\u003cp\u003eAt the mill, this has resulted in some new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the freedom to always choose the processing method that they think is right for the coffee on hand. The additional capacity means that they don’t need to worry about running out of space - the choice is based on flavour and quality rather than rigid practicality. The colour sorter is a machine that uses an electronic eye to spot damaged coffee beans and automatically separate them out before batches go on to Exclusive Coffees, our export partners. \u003c\/p\u003e\n\u003cp\u003eJoyce and Johana have also begun a new side project they’re calling Dos Semillas (“Two Seeds” in English). This involves buying coffee cherries from other local farms to be processing at their mill themselves. This side project alongside the main work at Granitos is intended to help build up some extra funds with the goal of eventually buying their own farm. Omar has been very supportive of the plan and has even donated some Geisha seeds for them to plant there once they buy. Up until now, all of the Granitos farms are his, so this will be the first farm the sisters will have bought and owned independently.   \u003c\/p\u003e\n\u003cp\u003eThey've also been working with Omar to plant some new varietals on the existing farm. They're not expanding the size of the estate, but they are trying out small plantings alongside the existing plant stock. These include Milenio, Starameyer, Catigua, and ParaisoI. These are newer Catimor varietals that are reported to have good cup quality. Roland noted having noticed particularly Starameyer and Milenio around on a few other farms he visited in the area. There are a number of farms trialling very small amounts of these to begin with - this will be an experiment to see if they actually hold up or not, only time will tell.   \u003c\/p\u003e\n\u003ch4\u003eHoney Processing\u003c\/h4\u003e\n\u003cp\u003eWe always love the Honey-process coffees we get from Granitos. As in previous years, this one stood out on the cupping table and was a must-buy.\u003c\/p\u003e\n\u003cp\u003eFor the Honey process you run the cherry through a special depulper that removes the skins while leaving the mucilage intact on the seeds. That layer of sticky fruit then stays on throughout the drying process on raised beds. The more mucilage left, the darker the colour goes during drying - this version keeps a small amount of pulp, hence “Yellow” Honey. That fruit contact means that in the final cup you get a little more fruit character and a little more body and texture than with a Washed coffee. \u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Tarrazú\u003c\/li\u003e\n\u003cli\u003eProvince: San José\u003c\/li\u003e\n\u003cli\u003eTown: Santa María de Dota\u003c\/li\u003e\n\u003cli\u003eMill: \u003cstrong\u003eMicro-Beneficio Granitos de Altura del Ortiz\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: \u003cstrong\u003eCalderón Family\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eOrtiz 1800\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrowing altitude: 1,800 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eSoil type: Loamy\u003c\/li\u003e\n\u003cli\u003eAverage annual rainfall: 2,050mm\u003c\/li\u003e\n\u003cli\u003ePlant age: Around 10 years\u003c\/li\u003e\n\u003cli\u003eHarvest months: January to February\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eYellow honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eExport partner: Exclusive Coffees\u003c\/li\u003e\n\u003cli\u003eRelationship since: 2022\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Peach, marzipan, sultana.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 86.5\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - keep this to the middle of the gap, slowing it a little to help develop the layered sweetness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56316661072257,"sku":"A43 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56316684435841,"sku":"A43 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56316661105025,"sku":"A43 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56316661137793,"sku":"A43 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56316684468609,"sku":"A43 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56316661170561,"sku":"A43 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56316661203329,"sku":"A43 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56316684501377,"sku":"A43 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56316661236097,"sku":"A43 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56316661268865,"sku":"A43 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56316684534145,"sku":"A43 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56316661301633,"sku":"A43 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56316661334401,"sku":"A43 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56316684566913,"sku":"A43 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56316661367169,"sku":"A43 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56316661399937,"sku":"A43 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56316684599681,"sku":"A43 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56316661432705,"sku":"A43 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56316661465473,"sku":"A43 220GB","price":7.9,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56316661498241,"sku":"A43 1GB","price":35.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Granitos_Ortiz.png?v=1790247110"}],"url":"https:\/\/ozonecoffee.surf\/collections\/flavour-nutty.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}