{"title":"Sweet Coffee Beans","description":"\u003cp\u003eAlso worth exploring: \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-cocoa\"\u003eCocoa\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-nutty\"\u003eNutty\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.surf\/collections\/flavour-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\/flavour-spicy\"\u003eSpicy\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"hodson","title":"Hodson","description":"\u003ch1 class=\"Polaris-Text--root Polaris-Text--headingLg Polaris-Text--regular\"\u003e\u003cstrong\u003e\u003cspan class=\"_LinkPreview_1azdy_17\"\u003eHodson blend: named after our founders\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThe sweet base of brown sugar and milk chocolate shows off soft red fruit notes for a balanced but characterful cup.\u003c\/p\u003e\n\u003ch4\u003eWhere the name comes from\u003c\/h4\u003e\n\u003cp\u003eJamie and Karen Hodson founded Ozone in New Plymouth, New Zealand, after a six-week trip through Central America, visiting coffee farms and meeting producers. One evening in San Salvador, caught in a tropical lightning storm, Jamie noticed the smell of ozone in the air. He decided that night to make coffee his life.\u003c\/p\u003e\n\u003cp\u003eHodson used to be called Blake, after the first school Hasbean founder Steve Leighton attended. It's the blend where Ozone and Hasbean both began, so now it carries the name of Ozone's founders.\u003c\/p\u003e\n\u003cp\u003eCoffee is seasonal, so the components in this blend change 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\u003eNicaragua: Limoncillo, Bourbon, Natural\u003c\/li\u003e\n\u003cli\u003eBrazil: Selvatech, Peaberry, Natural\u003c\/li\u003e\n\u003cli\u003eBrazil: Matas de Minas, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eEthiopia: Chelchele, Natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch4\u003eTasting notes: Milk chocolate, brown sugar, red fruit.\u003c\/h4\u003e\n\u003ch4\u003eBrew, roast and rest\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003e\u003cem\u003eDose: 17.5g\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eYield: 38g\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eTime: 28 to 32 seconds\u003c\/em\u003e\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eMedium-dark. We go steady through first crack to build sweetness, then drop it at the end of the gap, with a pop or two of second crack as it hits the cooling tray.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before you brew it as espresso. Plenty of people like it earlier, so brew whenever you fancy.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646525169699,"sku":"B21 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065466143105,"sku":"B21 500B","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646525202467,"sku":"B21 1B","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43091343376437,"sku":"B21 3B","price":124.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646525235235,"sku":"B21 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065466175873,"sku":"B21 500E","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091343212597,"sku":"B21 1E","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093575991349,"sku":"B21 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065466208641,"sku":"B21 500FF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091343245365,"sku":"B21 1FF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525268003,"sku":"B21 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065466241409,"sku":"B21 500MF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091343278133,"sku":"B21 1MF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093576417333,"sku":"B21 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065466274177,"sku":"B21 500CF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091343310901,"sku":"B21 1CF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525300771,"sku":"B21 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065466306945,"sku":"B21 500P","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091343343669,"sku":"B21 1P","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525366307,"sku":"B21 220GB","price":11.1,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525399075,"sku":"B21 1GB","price":44.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Hodson_Blend.png?v=1756211407"},{"product_id":"seasonal-blend","title":"Seasonal Blend","description":"\u003ch1 class=\"Polaris-Text--root Polaris-Text--headingLg Polaris-Text--regular\"\u003e\u003cstrong\u003e\u003cspan class=\"_LinkPreview_1azdy_17\"\u003eSeasonal blend: celebrating coffee’s seasonal nature\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eSoft \u003cstrong\u003ecloudberry\u003c\/strong\u003e leads the way into a decadent \u003cstrong\u003emarzipan\u003c\/strong\u003e sweetness. Juicy \u003cstrong\u003esultanas\u003c\/strong\u003e on the finish round out this treat filled cup.\u003c\/p\u003e\n\u003ch4\u003eA blend that changes with the harvest\u003c\/h4\u003e\n\u003cp\u003eCoffee is a seasonal crop, so the coffees in this blend change through the year as fresh harvests arrive. Our roasting team tastes what's landing from our producers and picks components that work well together. It's sweet, and it works as espresso or filter. The bag in your hands is always fresh, in-season coffee. Want to know why? Read \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/the-coffee-arrival-calendar-why-your-favourite-origin-isnt-always-available\" title=\"The Coffee Arrival Calendar: Why Your Favourite Origin Isn't Always Available\" rel=\"noopener\" target=\"_blank\"\u003eThe Coffee Arrival Calendar\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eIf you've been with us a while, you might remember this one as Jabberwocky and Brothers.\u003c\/p\u003e\n\u003ch4\u003eThis season's components\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNicaragua: Finca Escondida, Red Catuai, Washed\u003c\/li\u003e\n\u003cli\u003eBrazil: Inglaterra, Mixed, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eEl Salvador: Finca Argentina Estate, Natural\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cb\u003eFurther Information\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch4\u003eTasting notes: cloudberry, marzipan, sultanas\u003c\/h4\u003e\n\u003ch4\u003eBrew, roast and rest\u003c\/h4\u003e\n\u003cp\u003e\u003cu\u003eRecommended brew recipe\u003c\/u\u003e\u003cbr\u003eDose: 18g\u003cbr\u003eYield: 38g\u003cbr\u003eTime: 28 to 32 seconds\u003cbr\u003eA starting point we like. Tweak it to your taste.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRoast\u003c\/u\u003e\u003cbr\u003eMedium. We take it through first crack and into the gap, keep things fairly quick, and drop just as second crack starts.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eResting\u003c\/u\u003e\u003cbr\u003eRest it for at least 7 days after roasting before brewing it as espresso. Plenty of people like it earlier, so brew whenever you fancy.\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646525497379,"sku":"B31 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065481052545,"sku":"B31 500B","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646525530147,"sku":"B31 1B","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43090779701301,"sku":"B31 3B","price":124.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646525562915,"sku":"B31 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065481085313,"sku":"B31 500E","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43090776326197,"sku":"B31 1E","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093576712245,"sku":"B31 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065481118081,"sku":"B31 500FF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43090776358965,"sku":"B31 1FF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525595683,"sku":"B31 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065481150849,"sku":"B31 500MF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43090776391733,"sku":"B31 1MF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093576908853,"sku":"B31 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065481183617,"sku":"B31 500CF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43090776424501,"sku":"B31 1CF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525628451,"sku":"B31 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065481216385,"sku":"B31 500P","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43090776457269,"sku":"B31 1P","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525693987,"sku":"B31 220GB","price":11.1,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525726755,"sku":"B31 1GB","price":44.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_New_Seasonal_Dec_1_1.png?v=1785242295"},{"product_id":"costa-rica-don-mayo-la-ladera","title":"Costa Rica: Don Mayo - La Ladera","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Mayo Micromill - La Ladera, Catuai, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis dessert in a cup begins with soft, cooked down \u003cstrong\u003epeach \u003c\/strong\u003ebefore finishing with a sprinkle of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e On the aftertaste is a delicate \u003cstrong\u003estrawberry \u003c\/strong\u003eedge, rounding out this well balanced, all day coffee. \u003c\/p\u003e\n\u003cp\u003eOur relationship with the Bonilla Family and their Don Mayo micromill stretches all the way back to 2012, we couldn’t be prouder to still buy Costa Rican coffee from them all these years later. During that time, Don Mayo has gained a huge reputation across the world as a producer of delicious coffee, and this lot is a perfect example of the great cup quality they are famous for. A favourite for us year on year, their Honey processed Catuai. \u003c\/p\u003e\n\u003cp\u003eThe mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in rich, 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. \u003c\/p\u003e\n\u003ch4\u003eTarrazú - Iconic For Costa Rican Coffee\u003c\/h4\u003e\n\u003cp\u003eThe Tarrazú canton sits halfway down Costa Rica, towards the western coast. Located in a stunning valley surrounded by mountains that are 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, making up a whopping 95% of the local economy. During 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\u003ch4\u003eOn The Farm \u003c\/h4\u003e\n\u003cp\u003eLa Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai coffee plants grow well at higher elevations, while Caturra is suited to medium and lower areas. In previous years our lots from La Ladera have been a mix of Catuai and Caturra but for the last 2 harvests the varietals were separated and we have been able to buy just the higher growing Catuai crop. \u003c\/p\u003e\n\u003cp\u003eThe farm emphasises sustainable coffee production by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest. \u003c\/p\u003e\n\u003cp\u003eLa Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation. \u003c\/p\u003e\n\u003ch4\u003eAt The Mill \u003c\/h4\u003e\n\u003cp\u003eAfter harvest, the single origin coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. The Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate. \u003c\/p\u003e\n\u003cp\u003eThe mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local coffee farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020. \u003c\/p\u003e\n\u003cp\u003eEnvironmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production.\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\u003eZone: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLos Santos\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProvince: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eSan José\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eCanton: Leon Cortes\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Ladera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Mayo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Pablo Bonilla\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850-1,900 m.a.s.l.\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: Peach, brown sugar, strawberry.\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: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 86\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\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\u003cspan lang=\"EN-GB\" class=\"TextRun SCXW80684513 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003eMedium - Through the gap and \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003edon't\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW80684513 BCX0\"\u003e let this go too far towards second, let the simple sweetness shine.\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"EOP Selected SCXW80684513 BCX0\"\u003e \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":54708208075137,"sku":"A11 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171144708481,"sku":"A11 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":54708208107905,"sku":"A11 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 220g","offer_id":54708208140673,"sku":"A11 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 500g","offer_id":56171144741249,"sku":"A11 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Espresso \/ 1kg","offer_id":54708208173441,"sku":"A11 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 220g","offer_id":54708208206209,"sku":"A11 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 500g","offer_id":56171144774017,"sku":"A11 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Fine Filter \/ 1kg","offer_id":54708208238977,"sku":"A11 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 220g","offer_id":54708208271745,"sku":"A11 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 500g","offer_id":56171144806785,"sku":"A11 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Medium Filter \/ 1kg","offer_id":54708208304513,"sku":"A11 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 220g","offer_id":54708208337281,"sku":"A11 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 500g","offer_id":56171144839553,"sku":"A11 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Coarse Filter \/ 1kg","offer_id":54708208370049,"sku":"A11 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 220g","offer_id":54708208402817,"sku":"A11 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 500g","offer_id":56171144872321,"sku":"A11 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"French Press \/ 1kg","offer_id":54708208435585,"sku":"A11 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":54708208468353,"sku":"A11 220GB","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":54708208501121,"sku":"A11 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_CRI_Don_Mayo_Ladera.png?v=1787834252"},{"product_id":"bolivia-don-carlos-mosto-washed","title":"Bolivia: Don Carlos, Mosto Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Don Carlos, Caturra \u0026amp; Catuai, Mosto Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThink soft and sweet \u003cstrong\u003esultanas\u003c\/strong\u003e mixed in with \u003cstrong\u003eapricot\u003c\/strong\u003e, before it all gets a sprinkle of \u003cstrong\u003egolden sugar\u003c\/strong\u003e in this easy drinking coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Mosto Washed Caturra and Catuai lot was grown at Finca Don Carlos, nestled in the Bolinda colony of Caranavi, Bolivia. The farm is part of Agricafe’s Buena Vista program, their ambitious project to revive Bolivia’s declining coffee trade. Pedro Rodríguez, along with his daughter Daniela and son Pedro Pablo (who runs Don Carlos) are the driving force behind Agricafe and Fincas Los Rodríguez. Theirs is a story of innovation and a deep commitment to revitalising the Bolivian specialty coffee industry that was, not so long ago, on the verge of disappearing entirely\u003c\/p\u003e\n\u003ch4\u003eA Farm Worthy Of Don Carlos   \u003c\/h4\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province sits in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations.  \u003cbr\u003e \u003cbr\u003eFinca Don Carlos is spread over 18.7 hectares situated at 1,550-1,650 metres above sea level. This Bolivian coffee farm benefits from a microclimate of cool mountain air and rich volcanic soil, perfect conditions that contribute to its vibrant acidity and clean, structured cup profile. In addition to coffee, the farm is committed to environmental stewardship, with active reforestation efforts planting native species such as Tajibos, Mara, and Ceibo to preserve biodiversity and support long-term soil health.\u003c\/p\u003e\n\u003cp\u003eFinca Don Carlos is named in honour of Carlos Mariaca, the oldest and most unconditionally awesome employee of Agricafe. He was there at the start of the specialty coffee trend and, together with Pedro Rodriguez (the founder of Agricafe) helped to build the wet mill in Caranavi. As a tribute to his legacy within Bolivian specialty coffee and to show their gratitude for all his good work, the company decided to give him partnership of the farm. His name has since been synonymous with delicious Bolivian coffee.\u003c\/p\u003e\n\u003ch4\u003eThe Buena Vista Project\u003c\/h4\u003e\n\u003cp\u003eThe Rodriguez family have been sourcing coffee from small coffee producers in the Caranavi and Samaipata regions for three decades, but the steady decline of coffee production put the sustainability of their export business in jeopardy. Daniela and Pedro bought land in the Caranavi region to showcase modern practices and educate other producers in sustainable farming, as well as increasing the overall volume at their mills. They have twelve farms in total, and Finca Don Caros is one of eight in the Caranavi region, the project's second farm overall. Pedro Pablo studied agronomy in Honduras and brought techniques he had learnt there to the Buena Vista farms.\u003c\/p\u003e\n\u003cp\u003eRather than following traditional Bolivian coffee farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. The results were extraordinary. Their farms became some of the most organised and beautiful in the country - coffee planted in neat rows, meticulously separated by variety, vibrant and healthy and producing exceptional quality and yields. The family also made a commitment to conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee planted as agroforest amongst the trees. \u003c\/p\u003e\n\u003ch4\u003eWhat Is Mosto Washed Processing?\u003c\/h4\u003e\n\u003cp\u003eThe meticulous processing carried out at the Buena Vista mill manages the fermentation, depulping and drying processes to ensure exceptional quality - aided by their onsite laboratory where the coffee is analysed daily and its progress tracked. Through their exacting systems and traceability, alongside a world-class cupping team, they've been able to refine their techniques whilst continuing to learn for the future. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must.\u003c\/p\u003e\n\u003cp\u003eStarting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the coffee beans submerged in this mosto juice. Once the fermentation has broken down any remaining pulp, this is also rinsed and dried. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees.\u003c\/p\u003e\n\u003cp\u003eTo dive into Mosto coffee processing in more detail, check out our blog article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing\" title=\"What is Mosto Coffee Processing\" rel=\"noopener\" target=\"_blank\"\u003ehttps:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/what-is-mosto-processing \u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMunicipality: Caranavi\u003c\/li\u003e\n\u003cli\u003eColonia: Bolinda\u003c\/li\u003e\n\u003cli\u003eProducer: Agricafe\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eDon Carlos\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Carlos Mariaca\u003c\/li\u003e\n\u003cli\u003eElevation: 1,550 – 1,650 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eSize: 18.7 hectares \u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eMosto Washed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eCaturra \u0026amp; Catuai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eHarvest time: May - November\u003c\/li\u003e\n\u003cli\u003eReforestation: Tajibos, Mara, Ceibo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMedium Dark\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Sultana, apricot, golden sugar.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 86\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55729234968961,"sku":"C13 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55729235001729,"sku":"C13 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55729235034497,"sku":"C13 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55729235067265,"sku":"C13 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55729235100033,"sku":"C13 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55729235132801,"sku":"C13 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55729235165569,"sku":"C13 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55729235198337,"sku":"C13 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55729235231105,"sku":"C13 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55729235263873,"sku":"C13 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55729235296641,"sku":"C13 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55729235329409,"sku":"C13 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55729235362177,"sku":"C13 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55729235394945,"sku":"C13 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55729235427713,"sku":"C13 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55729235460481,"sku":"C13 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55729235493249,"sku":"C13 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55729235526017,"sku":"C13 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55729235558785,"sku":"C13 220GB","price":12.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55729235591553,"sku":"C13 1GB","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Don_Carlos.png?v=1779892782"},{"product_id":"peru-einer-saldivar-cansaboca-washed","title":"Peru: Einer Saldivar - Cansaboca (Organic)","description":"\u003ch1\u003e\u003cb\u003ePeru: Einer Saldivar - Cansaboca, Washed (Organic)\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003eFresh \u003cstrong\u003ered apple\u003c\/strong\u003e is balanced by a heap of soft \u003cstrong\u003edemerara sugar\u003c\/strong\u003e on the finish and aftertaste of this cup. As it cools, the apple softens with a delicate \u003cstrong\u003esatsuma\u003c\/strong\u003e coming through alongside it.\u003c\/p\u003e\n\u003cp\u003eWe first visited Einer in 2022 and have bought coffee from his farm every year since. This year we cupped several lots from El Cedro and chose two, because they finish so far apart in the cup. This one is certified Organic and grown on a lower plot than Einer’s main farm. The contrasting lot is available \u003ca href=\"https:\/\/ozonecoffee.surf\/products\/peru-einer-saldivar-el-cedro-3-organic\" title=\"Peru: Einer Saldivar, El Cedro #3 (Organic)\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e. Taste them side by side and you’ll find out how much the tiniest differences at origin change what ends up in your mug.\u003c\/p\u003e\n\u003ch4\u003eGetting to El Cedro\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-einer-saldivar\" rel=\"noopener\" target=\"_blank\"\u003eEiner Saldivar\u003c\/a\u003e’s farm, El Cedro, sits in one of the remotest areas we’ve ever visited. Roland (our Green Buyer) has been up a few times to see Einer and his wife, and it’s quite the trek, even for someone who visits coffee farms regularly. It takes 8 hours by car from the nearest working airport to the town of Jaén, roughly 1.5 hours from Jaén to the local receiving village, another 30 minutes to Einer’s house, and then a steep 45-minute climb to find him out on his farm.\u003c\/p\u003e\n\u003cp\u003eEiner inherited the farm from his parents, and nearly all his neighbours are cousins or extended family. At around 2,000 m.a.s.l. and planted with traditional Bourbon, El Cedro has the altitude and variety to produce great coffee. What it needed was a good buyer and access to agronomic information.\u003c\/p\u003e\n\u003cp\u003eOrigin Coffee Lab changed that. It’s an exporter based in Jaén, founded by Alex Julca and José Rivera, with a receiving station in Einer’s local village. Its Solidario programme gives producers ongoing training in farm management, post-harvest technique and quality assessment. Origin Coffee Lab is how Einer’s delicious coffee reached us, and the training and support it provides are how he’s been able to start improving his agronomic practices.\u003c\/p\u003e\n\u003ch4\u003eInvestments at origin\u003c\/h4\u003e\n\u003cp\u003eEiner is always asking questions about best practice and what’s working on bigger farms. In August 2023, Roland talked through the farm’s processing equipment with him during a visit. The depulper, fermentation tank and processing station (the equipment that prepares harvested coffee before it’s sent to the dry mill) needed attention. The fermentation tank was cracked and hard to clean, and the depulper was misaligned. A large share of the harvest couldn’t reach the specialty grade Einer’s farm can produce, so it was sold as commercial coffee at a much lower price.\u003c\/p\u003e\n\u003cp\u003eEiner asked for our help, and we funded a new depulper and fermentation tank through our sustainability project. Origin Coffee Lab coordinated the work, using local suppliers for materials and labour. The new equipment makes his coffee better and more consistent.\u003c\/p\u003e\n\u003ch4\u003eSame but different\u003c\/h4\u003e\n\u003cp\u003eAt harvest, Einer uses a donkey to carry most of the picked cherry down the hill to the wet mill at his house. Both of this year’s El Cedro coffees are Bourbon, and both were washed at that wet mill. The only difference is when in the harvest each was processed. Einer is methodical and follows the same steps for every picking, but each day brings something different. The trees being picked change, and so does the weather. More sun, better drainage or less wind in one part of the farm shifts how the cherries ripen. Then any small change in conditions during processing affects how the coffee ferments and dries, and a slightly faster ferment or a longer drying stage shows up in the cup.\u003c\/p\u003e\n\u003cp\u003eAfter visiting Einer at his house, we loaded the coffee he had ready for delivery into the back of our pick-up truck and drove down to Colasay, to the local office of our exporter, Origin Coffee Lab. Mercy Fernandez works from this satellite office three days a week, and when a producer like Einer delivers coffee, she samples it. The coffee is hulled, checked for physical defects, roasted and cupped, and everything is weighed. Then the producer waits to hear the results and the price they set.\u003c\/p\u003e\n\u003cp\u003eOnce Mercy had checked the other lot details for Einer’s two coffees, she and Roland cupped them together. Both were great, and quite different in profile. Mercy explained that one lot came from a different bit of land, about 50m lower than the main plot of El Cedro. Roland and Einer had walked past that small area on their way up to the farm earlier that day. Roland agreed we’d take the lot.\u003c\/p\u003e\n\u003cp\u003eThen came an important question: what should it be called? It took Mercy and Einer a minute to remember the name they’d given the plot, “Cansaboca”. Translated directly, it means “tired mouth”. Roland was a little confused until Mercy explained that it’s the name of a local fruit, so called for a sticky, dense texture that makes eating it hard work.\u003c\/p\u003e\n\u003ch4\u003eCoffee in Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee reached Peru from its northern neighbour Ecuador in the mid-18th century. Exports took off in the late 19th and early 20th centuries, after British bondholders formed the Peruvian Corporation in 1890 to settle Peru’s railway debts and took on large areas of highland land, part of which was planted with coffee.\u003c\/p\u003e\n\u003cp\u003eProduction began on large landholdings owned mostly by wealthy European elites. Workers migrated from other parts of Peru to labour on those farms, and many went on to farm independently on the abundant land across Cajamarca, Junín, Cusco and San Martín. As larger landholders left, small-scale producers became the majority. Land reforms and government programmes in the 1950s and 60s encouraged coffee cultivation further, and small-scale, indigenous farmers now grow most of the country’s coffee.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of Peru are planted with coffee, mostly in Cajamarca, where half of all Peruvian coffee is grown. Small farms are the norm, averaging just under 3 hectares. That structure leaves many producers dealing with limited access to credit, mill processing and efficient production management. Cooperatives such as El Horcon Comite pool resources and share risk, which small farms need to run profitable businesses. Much of Peru’s coffee is collected from small farms and combined to be milled and marketed through cooperatives, some with up to 2,000 farmers.\u003c\/p\u003e\n\u003cp\u003eBetter traceability in recent years means we can now buy more single-producer lots like this one. They show the regional terroirs of a country with an official 28 microclimates, and they let us name the small producers behind the coffee.\u003c\/p\u003e\n\u003ch4\u003eFarm information\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Cajamarca\u003c\/li\u003e\n\u003cli\u003eProvince: Jaén\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eVillage: Bomboca\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: El Cedro (Cansaboca plot)\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eCertification: \u003cstrong\u003eOrganic\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eExporter: Origin Coffee Lab\u003c\/li\u003e\n\u003cli\u003eRelationship since: 2022\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Red apple, demerara sugar, satsuma\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 7\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 87\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e - take this coffee through the gap and let it develop a little while it's in the gap, before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835166572929,"sku":"A22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835166605697,"sku":"A22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835166638465,"sku":"A22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835166671233,"sku":"A22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835166704001,"sku":"A22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835166736769,"sku":"A22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835166769537,"sku":"A22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835166802305,"sku":"A22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835166835073,"sku":"A22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835166867841,"sku":"A22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835166900609,"sku":"A22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835166933377,"sku":"A22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835166966145,"sku":"A22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835166998913,"sku":"A22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835167031681,"sku":"A22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835167064449,"sku":"A22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835167097217,"sku":"A22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835167129985,"sku":"A22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835167162753,"sku":"A22 220GB","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835167228289,"sku":"A22 1GB","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Salvidar_W_Bourbon.png?v=1782747705"},{"product_id":"brazil-inglaterra-yellow-bourbon-natural-pick-of-harvest","title":"Brazil: Inglaterra, Yellow Bourbon, Natural - Pick of Harvest","description":"\u003ch1\u003e\n\u003cstrong\u003eBrazil: Inglaterra, Yellow Bourbon, Natural - Pick of Harvest\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h1\u003e\n\u003cp\u003eExpect sweet \u003cstrong\u003eapricots\u003c\/strong\u003e up front, with a delicate yet crisp \u003cstrong\u003ewhite grape\u003c\/strong\u003e acidity. That initial fruit note is followed by a silky \u003cstrong\u003ecream\u003c\/strong\u003e before rolling into \u003cstrong\u003emilk chocolate\u003c\/strong\u003e. There's a sprinkle of almonds on the finish and into the aftertaste, wrapping up this elegant and well structured cup. \u003cbr\u003e \u003cbr\u003eWe first began to buy Brazilian coffee from Fazenda Inglaterra in 2011. We have been loving Stephen Hurst’s coffee for over a decade now and this is a relationship we deeply value. Stephen is a long-time friend of Ozone and the founder of Mercanta, a globally respected green coffee sourcing company. This season we have picked 5 delicious coffees from his farm, this one is the third to be released, a Natural process Yellow Bourbon. \u003c\/p\u003e\n\u003ch4\u003ePick Of Harvest \u003c\/h4\u003e\n\u003cp\u003eEach year, a lot from Fazenda Inglaterra is selected for entry into Cup of Excellence - the most prestigious coffee competition in the world. Since 1999, Cup of Excellence has pioneered integrity and transparency in the coffee industry, giving exceptional farmers recognition and financial reward for their hard work and dedication. The level of scrutiny that COE coffees undergo is unmatched anywhere in the industry, meaning that the quality of COE coffees is also unmatched.  \u003c\/p\u003e\n\u003cp\u003eThis year, the coffee Stephen entered is a Yellow Bourbon. It has fallen a tiny fraction short of the score needed to make the finals, although we've scored it a fraction higher than the Brazilian National Jury has - it would have made the auction as far as we're concerned! Inglaterra's loss is our gain, however, as we're able to buy this lot as normal without it going to the COE auction. This cup exhibits exactly what we expect from great Cup of Excellence level lots. The very carefully managed processing leaves a crisp, elegant and clean coffee.\u003c\/p\u003e\n\u003ch4\u003eA Brew Begun 80 Million Years Ago\u003c\/h4\u003e\n\u003cp\u003eThe Fazenda Inglaterra coffee farm is situated on the borders of the Minas Gerais and São Paulo regions of Brazil, located in the more populous south-east corner of the country. Coffee was introduced to Brazil in the early 18th century, rapidly growing into a thriving industry that is now the leading producer of both commodity and specialty coffee worldwide. Minas Gerais is one of the most famous coffee-producing regions, alongside Espirito Santo, São Paulo, and Bahia. Fazenda Inglaterra is located near to the spa town of Poços de Caldas, the main socio-economic nucleus of its region, roughly 250km north of São Paulo city. The area is known for its volcanic soil and high elevation, reaching between 950 and 1,300 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eThe local area ranges over a high plateau formed by mountains, commonly mistaken as the crater of an extinct supervolcano. In reality, Poços de Caldas sits inside a caldera formed by the collapse of an 80 million year old intrusion amid the surrounding elevated areas, not a volcano itself. Its climate is characterized by dry winters and mild summers. This unique terroir contributes to the coffee’s distinct flavour profile: clean, sweet, and full of character. This particular lot is a mix of different varietals grown at Fazenda Inglaterra. The farm grows Bourbon, Icatu, Acaia, Catuai, and Canario.\u003c\/p\u003e\n\u003cp\u003eStephen has made a strong commitment to producing environmentally friendly coffee within the Fazenda Inglaterra estate: half of the farm remains untouched Mata Atlântica rainforest, which supports biodiversity and protects the local ecosystem. In Stephen’s words, “As long as I own it, it will stay that way”.\u003c\/p\u003e\n\u003ch4\u003eStephen’s Dream Realised\u003c\/h4\u003e\n\u003cp\u003eStephen is a pioneer in the specialty coffee industry. In 1996, he founded Mercanta, a specialty green coffee importer that now operates in over 50 countries. Mercanta is known for its commitment to traceability, quality, and ethical sourcing. Throughout his years sourcing green coffee and travelling to visit producers, Stephen had always had the idea of one day owning his own farm in the back of his mind. When some friends in Brazil mentioned that a small coffee farm was for sale, he had a look and knew this was the one.\u003c\/p\u003e\n\u003cp\u003eThe farm’s name was originally Fazenda Toca Da Onca, meaning “hiding place of a small wildcat”, but the neighbours renamed it with the Portuguese for “England” after Stephen took over. A nod to his British heritage and his personal connection to the estate. The previous owners had left the farm abandoned for some time so Stephen, with the help of his friends Gabriel and Cristiano, had to start again almost from scratch. They brought the small farm (tiny by Brazilian standards!) back to life - reviving old trees, planting new ones, and building a farm rooted in both regeneration and quality. Stephen’s hands-on approach and long-term vision have shaped Inglaterra into a model of sustainable coffee farming.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBrazil\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Minas Gerais\u003c\/li\u003e\n\u003cli\u003eCity: Poços de Caldas\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFazenda Inglaterra\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Stephen Hurst\u003c\/li\u003e\n\u003cli\u003eFarm size: 10 hectares\u003c\/li\u003e\n\u003cli\u003eCoffee growing area: 5 hectares\u003c\/li\u003e\n\u003cli\u003eElevation: 1,200 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eYellow Bourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: White grape, cream, almond.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 88\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Brazil","offers":[{"title":"Beans \/ 220g","offer_id":55840309510529,"sku":"C32 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55840309543297,"sku":"C32 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55840309576065,"sku":"C32 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55840309608833,"sku":"C32 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55840309641601,"sku":"C32 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55840309674369,"sku":"C32 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55840309707137,"sku":"C32 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55840309739905,"sku":"C32 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55840309772673,"sku":"C32 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55840309805441,"sku":"C32 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55840309838209,"sku":"C32 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55840309870977,"sku":"C32 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55840309903745,"sku":"C32 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55840309936513,"sku":"C32 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55840309969281,"sku":"C32 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55840310002049,"sku":"C32 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55840310034817,"sku":"C32 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55840310067585,"sku":"C32 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55840310100353,"sku":"C32 220GB","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55840310133121,"sku":"C32 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BRA_Inglaterra_Best_of_Harvest.png?v=1782747705"},{"product_id":"bolivia-gregorio-palli-anoxic-washed","title":"Bolivia: Gregorio Palli, Anoxic Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Gregorio Palli, Anoxic Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eSweet brown sugar\u003c\/strong\u003e fills the cup, with a pop of \u003cstrong\u003ered grape\u003c\/strong\u003e at the start, followed by \u003cstrong\u003ecrisp apple\u003c\/strong\u003e that carries through the cup. An elegant \u003cstrong\u003enutmeg spice\u003c\/strong\u003e on the aftertaste makes this a complex but balanced coffee.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Bolivian Caturra and Catuai coffee was grown by Gregorio Palli on his farm Volcan Del Tigre, before heading to the Agricafe Buena Vista mill to be processed using their Anoxic Washed technique.\u003c\/p\u003e\n\u003ch4\u003eA Family Story\u003c\/h4\u003e\n\u003cp\u003eWhen Gregorio was a young boy, his parents decided to move from their home in the Muñecas province of Bolivia (just north of Lake Titicaca) and travelled to the Caranavi area to provide him a better education. There was no school in their town, the roughly 100km relocation was worth it to give Gregorio a good start in life.\u003c\/p\u003e\n\u003cp\u003eGregorio is now a full-time coffee producer, living on his 12-hectare farm with his wife Daisy and his two youngest children. In his free time, Gregorio enjoys going on walks around town with his kids, swimming in the river, and playing football. He has owned his coffee farm for 35 years now and the little ones love to help their dad out when they can.\u003c\/p\u003e\n\u003cp\u003eHis brother Julio also runs his own coffee farm nearby, as does his daughter Nancy (one of his two grown-up children from his first marriage) who has graduated from helping on the farm to running her own. Clearly the move to Caranavi was a felicitous decision for Abuela y Abuelo Palli!\u003c\/p\u003e\n\u003ch4\u003eThe Best Bolivian Coffee\u003c\/h4\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin. It is known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations. Caranavi is the hub for amazing Bolivian specialty coffee.\u003c\/p\u003e\n\u003cp\u003eCaranavi town (the capital of the province) itself is too low in altitude to grow coffee, so the farms are all situated in the surrounding hills. The Palli family’s farms are dotted around the Copacabana colonia (the Bolivian term for small agricultural villages), as are some other Ozone favourites such as Vincent Palli and Martin Chorino. It’s safe to say the region produces some truly delicious coffees.\u003c\/p\u003e\n\u003ch4\u003eTigers and Gold\u003c\/h4\u003e\n\u003cp\u003eGregorio’s farm covers 12 hectares in total but only 2 hectares are currently used to grow coffee. It is named Volcán del Tigre, which translates to \"Tiger’s Volcano\" in English, although \"tigre\" is used locally to mean jaguars.\u003c\/p\u003e\n\u003cp\u003ePrior to becoming the well-tended specialty coffee farm it is today, the land used to be very overgrown with wild vegetation. Local people used to say that they saw smoke rising from one of the hills in the jungle and thought it must be a volcano. Legend has it that when smoke comes from the hills, there's gold to be found there.\u003c\/p\u003e\n\u003cp\u003eAround the same time, nearby residents also noticed what appeared to be a footpath running through the land. This turned out to be a tiger's path, worn into the landscape by prowling big cats. To this day, Gregorio doesn't keep animals on the farm as they might become el tigre's next meal.\u003c\/p\u003e\n\u003cp\u003eHe is looking to expand his coffee-growing area over more of the remaining ten hectares on his farm and is really excited about what the future at Volcán del Tigre holds.\u003c\/p\u003e\n\u003ch4\u003eTomorrow Looks Bright\u003c\/h4\u003e\n\u003cp\u003eGregorio’s farm is part of the Sol de la Mañana project, run by our Bolivian exporting partners Agricafe. He says he's already learned a great deal about sowing coffee and fighting coffee pests. He's had issues in the past with leaf rust, borer beetle, and mycena citricolor, but thanks to the programme he's been able to get them all under control.\u003c\/p\u003e\n\u003cp\u003eWhen growing coffee on such a small plot of land, even a small portion of the coffee harvest being lost to pests can be devastating to a producer, so ensuring harvests remain unspoiled is vital to maintaining a stable income.\u003c\/p\u003e\n\u003cp\u003eThe programme provides training in coffee agronomy to small producers. Meaning \"The Sun of Tomorrow\", this programme supports small local producers to increase their long-term efficiency and quality of production so that they can become sustainable.\u003c\/p\u003e\n\u003cp\u003eThe Los Rodriguez farms play into this, with the varietals, techniques, and processing methods they develop being passed on to the Sol de la Mañana producers. Farmers receive support in understanding not just coffee agronomy but cupping, coffee markets, and much more.\u003c\/p\u003e\n\u003cp\u003eThe coffee from these producers is delivered to Agricafe’s Buena Vista mill in the evening and processed there. Each lot is rigorously separated, measured, and controlled to ensure the very best quality coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat Is An Anoxic Washed Coffee?\u003c\/h4\u003e\n\u003cp\u003eSo how was this coffee processed, you ask? This is an Anoxic Washed lot. Both anaerobic and anoxic are ways of saying \"without oxygen\". Depending on the context, the words can mean different things. Sometimes when you see these terms they’re indicative of totally different processes, while other times they simply refer to a different tweak of the method within the same system.\u003c\/p\u003e\n\u003cp\u003eIn this case, \"Anaerobic\" refers to the more traditional method of producing coffees where oxygen is limited during fermentation. That entails creating a sealed environment (in a plastic bag or fermenting vessel) with coffee cherries in water and allowing the yeast and other microorganisms present to consume all available oxygen before switching to anaerobic fermentation.\u003c\/p\u003e\n\u003cp\u003e\"Anoxic\" is a new variation on this goal from the Los Rodriguez team and Adrian, who is in charge of the Buena Vista wet mill. It involves the same initial steps of placing the cherries into a fermenter, but then a low-pressure CO₂ flush is applied to remove oxygen from the system. This creates an environment without free oxygen from the very beginning.\u003c\/p\u003e\n\u003cp\u003eBecause there is no free oxygen in the system to allow yeast or bacterial growth to begin naturally, a viable yeast population must be added to facilitate fermentation. In this case, the population is grown from a sample isolated from a coffee cherry from one of the Rodriguez farms.\u003c\/p\u003e\n\u003cp\u003eCompared to Carbonic Maceration, the difference is that the CO₂ is not under high pressure. It is simply being used to displace the free O₂.\u003c\/p\u003e\n\u003cp\u003eThis process is the end result of the La Linda \"Experimental\" Washed coffee that we bought last year. This year we see it producing very fruit-forward coffees which are nonetheless very clean. The profile that results from this type of processing is very different to a typical washed coffee, a fascinating variation that tastes a lot closer to what you’d traditionally expect from a natural.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: Bolivia\u003c\/li\u003e\n\u003cli\u003eDepartment: La Paz\u003c\/li\u003e\n\u003cli\u003eProvince: Caranavi\u003c\/li\u003e\n\u003cli\u003eColonia: Copacabana\u003c\/li\u003e\n\u003cli\u003eProducer: Gregorio Palli\u003c\/li\u003e\n\u003cli\u003eFarm: Volcán del Tigre\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,400 - 1,650 m.a.s.l\u003c\/li\u003e\n\u003cli\u003eVariety: Caturra \u0026amp; Catuai\u003c\/li\u003e\n\u003cli\u003eProcessing Method: Anoxic Washed\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/KyDqG6RkBK6mz2K2A\" rel=\"noopener\" target=\"_blank\"\u003e15°48'56.8\"S 67°31'40.9\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes:\u003c\/strong\u003e Brown sugar, red grape, apple, nutmeg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCup of Excellence Cupping Scores\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e. Through the gap and lush, take this through the gap and to the cusp of second crack before finishing the roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":56171079696769,"sku":"C24 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171079729537,"sku":"C24 500B","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171079762305,"sku":"C24 1B","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171079795073,"sku":"C24 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171079827841,"sku":"C24 500E","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56171079860609,"sku":"C24 1E","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171079893377,"sku":"C24 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171079926145,"sku":"C24 500FF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171079958913,"sku":"C24 1FF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171079991681,"sku":"C24 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171080024449,"sku":"C24 500MF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171080057217,"sku":"C24 1MF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171080089985,"sku":"C24 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171080122753,"sku":"C24 500CF","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171080155521,"sku":"C24 1CF","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56171080188289,"sku":"C24 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171080221057,"sku":"C24 500P","price":30.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56171080253825,"sku":"C24 1P","price":53.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171080286593,"sku":"C24 220GB","price":10.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171080319361,"sku":"C24 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_BOL_Gregorio_Palli_Anoxic_f177082d-8b21-4866-a205-f979b08e07cd.png?v=1790694993"},{"product_id":"el-salvador-finca-argentina-yellow-pacamara-natural","title":"El Salvador: Finca Argentina, Yellow Pacamara, Natural","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, Yellow Pacamara, Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eFresh, sweet \u003cstrong\u003epear\u003c\/strong\u003e fills this elegant cup, but there's a restrained funk from the natural process which adds a \u003cstrong\u003emiso caramel\u003c\/strong\u003e edge to the finish and then a delicate bite of \u003cstrong\u003ebitter orange\u003c\/strong\u003e on the 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 harvests a little earlier than San Jose or Nejapa for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various fresh lots from the farm and everybody agreed that the Yellow Pacamara was tasting terrific this year. On the table at the time the samples included a Washed and a Natural, both of which cupped very well. You can buy Natural Yellow Pacamara coffee right here.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in El Salvador's Ahuachapán department, you'll find Finca Argentina. Set within the Cordillera de Apaneca-Ilamatepec and surrounded by natural hot springs, the farm sits at 1,300 metres above sea level. Its 35 hectares are divided into seven distinct areas, or tablons. Each of these plots has its own character, shaped by the landscape and the subtle differences in microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity. Over time, the team at Finca Argentina have invested heavily in exploring different varietals, learning which perform best in each part of the farm.\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 in 2008, the 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 anywhere they could, seeking a specialty buyer. One of those 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 to keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during the harvest and 30 the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also now stepping in to help with the family business. Processing 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 gets a skeleton prune in this section), whereas Finca Argentina are leaving these decisions much more up to the knowledge of the staff, deciding on a plant-by-plant basis what kind of pruning is needed when they work through an area. It is easy to ruin coffee production on trees if you don’t make the right pruning choices, so this shows a lot of trust and is only possible when they retain and develop their workers’ skills long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage impacting other Central American countries. Luckily Finca Argentina are currently managing well, but they are having to consider more ways to retain necessary numbers of staff during harvest season. The Martinez family employ 50 people during the harvest and 30 the rest of the year. They contribute labour and materials to improve infrastructure in their community’s towns, and grow 25 kg of corn annually for each person. They’re also implementing more ecological management: using compost and other organic products to minimise environmental impact, and intercropping beans to enrich the soil. Their work has improved the land’s biodiversity and cup quality, and the future for sustainable coffee from Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Yellow Pacamara?\u003c\/h4\u003e\n\u003cp\u003eThe Yellow Pacamara coffee trees are mostly planted in the upper sections of the Finca Argentina, in the San Jorge tablon and upper parts of the adjacent tablons. The San Jorge tablon has been planted exclusively with Yellow Pacamara since 2018. The seeds for the Pacamara plants growing here were sourced from the Mierisch family in Nicaragua. You may well have previously enjoyed a Limoncillo Yellow Pacamara roasted by us. These plants are cousins! The varietal has been performing very well on the farm in El Salvador. The team at Finca Argentina love it for its productivity and hardiness, which fascinatingly are not qualities you would expect from this varietal when grown back in Nicaragua.\u003c\/p\u003e\n\u003cp\u003eThe varietal originated from a cross between Pacas and Maragogipe. Its initial selections were made by the Nicaraguan Institute of Agricultural Technology (INTA) in 1976 but were never completed following the Sandinista revolution. Further selections were later made by private producers in Central America, but the variety has never been stabilized, meaning that the plant's genetics are not stable from generation to generation. It is grown primarily in El Salvador, where it often dominates Cup of Excellence competitions for its high cup quality.\u003c\/p\u003e\n\u003cp\u003eCheck out our Varietal Guide for more information on Yellow Pacamara here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-pacamara\" target=\"_blank\"\u003eCoffee Varietal Guide: Pacamara\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\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eNearest Town: Turín\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eThe Martinez Family\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDry Mill: Los Ausoles\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 m.a.s.l\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eYellow Pacamara\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing Method: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: 13°56'29.4\"N 89°47'04.1\"W\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: Pear, Miso Caramel, Bitter Orange.\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: 7\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca 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\u003cstrong\u003eMedium\u003c\/strong\u003e - Through the gap and let this develop a little, paying close attention to the heat and dropping well before second crack.\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56171118363009,"sku":"C12 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56171118395777,"sku":"C12 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56171118428545,"sku":"C12 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56171118461313,"sku":"C12 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56171118494081,"sku":"C12 500E","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Espresso \/ 1kg","offer_id":56171118526849,"sku":"C12 1E","price":45.95,"currency_code":"GBP","in_stock":false},{"title":"Ground for Fine Filter \/ 220g","offer_id":56171118559617,"sku":"C12 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56171118592385,"sku":"C12 500FF","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56171118625153,"sku":"C12 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56171118657921,"sku":"C12 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56171118690689,"sku":"C12 500MF","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56171118723457,"sku":"C12 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56171118756225,"sku":"C12 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56171118788993,"sku":"C12 500CF","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56171118821761,"sku":"C12 1CF","price":45.95,"currency_code":"GBP","in_stock":false},{"title":"Ground for French Press \/ 220g","offer_id":56171118854529,"sku":"C12 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56171118887297,"sku":"C12 500P","price":26.2,"currency_code":"GBP","in_stock":false},{"title":"Ground for French Press \/ 1kg","offer_id":56171118920065,"sku":"C12 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56171118952833,"sku":"C12 220GB","price":8.4,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56171118985601,"sku":"C12 1GB","price":33.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2025_SLV_Argentina_Y_Pacamara.png?v=1787748129"},{"product_id":"nicaragua-finca-limoncillo-ethiosar-natural","title":"Nicaragua: Limoncillo, Ethiosar, Natural","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: Finca Limoncillo, Ethiosar, Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThere's a big punch of \u003cstrong\u003erum and raisin fudg\u003c\/strong\u003ee up front, rich and indulgent with a beautifully creamy texture. Sweet \u003cstrong\u003esultanas\u003c\/strong\u003e bring extra depth and sweetness through the middle of the cup, while a gentle note of \u003cstrong\u003ered apple\u003c\/strong\u003e keeps everything balanced and bright.\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 third single origin coffee we’re releasing from this year’s harvest is a Natural-processed Ethiosar.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch family's Nicaraguan coffee farms are spread across the Jinotega and Matagalpa regions in the northwest of the country. They’re dotted on either side of the mountain range that forms the border between the two departments. When Roland travels to visit the farms, he’ll generally see Limoncillo on the same day as La Huella and Mama Mina, as they are close to one another. The journey typically starts at Mama Mina, continues through La Huella, and finishes at Limoncillo, the largest of the three farms.\u003c\/p\u003e\n\u003cp\u003eFinca Limoncillo is a premium coffee farm and jewel of the Mierisch family, nestled at 1,200 metres above sea level in the lush mountains of Matagalpa, Nicaragua. Spanning 171 hectares, 109 of which are dedicated to coffee cultivation, the farm is known not only for its breathtaking landscape, with nine waterfalls crossing its terrain, but also for its role as a benchmark in Nicaraguan specialty coffee. Owned by the highly respected Mierisch family, known for their experimental processing, varietal work, and exceptional coffees, Limoncillo is home to a wide range of varietals including Caturra, Red Bourbon, Pacamara, and Java.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first Mierisch farm was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the Pacific railroad between Masaya and Diriamba with a parcel of land, including a goldmine and a farm he named \"Sajonia\" (the Spanish spelling of his home region in Germany, Saxony). In 1908 he planted his first coffee tree. Today, Fincas Mierisch operates nine coffee farms in Nicaragua and three in Honduras.\u003c\/p\u003e\n\u003cp\u003eMore than 100 years later, the family business is run by his grandson, Dr. Erwin Mierisch Buitrago (third generation), and great-great-grandson Erwin \"Wingo\" Mierisch (fifth generation).\u003c\/p\u003e\n\u003cp\u003eWingo has been involved with the farms since 2017, contributing to everything from post-harvest processing to roasting, cupping, and green coffee sales. His passion for innovation and research has led him to head the development of new post-harvest processing methods at the mill and refine quality control protocols to increase both quality and consistency. With Wingo’s input, the team at the Don Esteban mill have heavily invested in processing experimentation.\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Head Agronomist of the Mierisch farms. He started his career at entry level 22 years ago, working in the fields. Recognising his talent and commitment, the family promoted him and funded further education, enabling him to progress into his current leadership role. He now oversees much of the day-to-day operation of the farms. The Fincas Mierisch team includes many employees who have worked with the family for years, and their expertise and dedication make the high quality of both product and service possible.\u003c\/p\u003e\n\u003cp\u003eThe family employ more than 3,000 staff during harvest, and at Limoncillo over 60 families live on the farm full-time. They are genuinely loved by the people who work for them. More than any other producer we buy from, there is a clear sense of mutual respect and appreciation between the family and their workers. The fact that the Mierisch family are our friends allows us to see the finer details of how they care for their team, continually reinforcing our belief that good people grow good coffee.\u003c\/p\u003e\n\u003ch4\u003eSustainable Coffee Beans\u003c\/h4\u003e\n\u003cp\u003eThe family have numerous policies and initiatives in place to make their operations as sustainable as possible. Chemical use is kept to a minimum, and environmental impact is carefully managed through thoughtful land stewardship.\u003c\/p\u003e\n\u003cp\u003eIn 2024, the farm completed a 15 kW hydroelectric plant, furthering its commitment to sustainability by supplying renewable energy to both farm operations and the 60 on-site families who live and work there. Alongside its coffee-growing areas, the estate also supports cattle and horses, while large sections of preserved forest help maintain biodiversity. The Mierisch family’s commitment to social responsibility is equally impressive. They provide housing, meals, childcare, education, and healthcare for workers year-round, and pay wages that exceed the local minimum by 30%.\u003c\/p\u003e\n\u003ch4\u003ePrecision Processing\u003c\/h4\u003e\n\u003cp\u003eThe Don Esteban mill, located on Finca Limoncillo, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are carefully hand-picked before being depulped using state-of-the-art eco-pulpers, which significantly reduce water usage while offering precise control over the amount of mucilage left on the bean. Depending on the desired outcome, whether washed, natural, or honey processed, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds. This approach allows for clean, traceable expressions of origin and varietal character.\u003c\/p\u003e\n\u003cp\u003eTo read all about Natural processing, check out our article here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/naturally-processed-coffee\" target=\"_blank\"\u003eNaturally Processed Coffee Explained\u003c\/a\u003e\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, including climate change, increased rainfall, and the inherent challenges of growing specialty coffee at lower altitudes in Nicaragua.\u003c\/p\u003e\n\u003cp\u003eAmidst 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 developed to combine exceptional cup quality with strong disease resistance. It begins with a cross between:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSudan Rume\u003c\/strong\u003e – an heirloom Ethiopian coffee variety known for its complex, floral flavours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSarchimor\u003c\/strong\u003e – 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.\u003c\/p\u003e\n\u003cp\u003eThe result is a varietal that is not only resilient and high-yielding, but also delivers a delicious, nuanced cup profile, making it a fantastic choice 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\u003eCountry: \u003cstrong\u003eNicaragua\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Matagalpa\u003c\/li\u003e\n\u003cli\u003eMunicipality: Yasica Norte\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLimoncillo\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Mierisch Family\u003c\/li\u003e\n\u003cli\u003eFarm size: 171 hectares\u003c\/li\u003e\n\u003cli\u003eCoffee growing area: 109 hectares\u003c\/li\u003e\n\u003cli\u003eProtected Rainforest: 54 hectares\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eEthiosar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,200 masl\u003c\/li\u003e\n\u003cli\u003eHarvest Months: October-February\u003c\/li\u003e\n\u003cli\u003eDiurnal Temp. Cycle: Avg High 25C, Low 17C\u003c\/li\u003e\n\u003cli\u003eAwards: 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: Rum \u0026amp; raisin fudge, sultana, red apple.\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: 7\/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\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - 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":56331775443329,"sku":"D34 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56331775476097,"sku":"D34 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331775508865,"sku":"D34 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331775541633,"sku":"D34 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56331775574401,"sku":"D34 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331775607169,"sku":"D34 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331775639937,"sku":"D34 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56331775672705,"sku":"D34 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331775705473,"sku":"D34 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331775738241,"sku":"D34 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56331775771009,"sku":"D34 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331775803777,"sku":"D34 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331775836545,"sku":"D34 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56331775869313,"sku":"D34 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331775902081,"sku":"D34 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331775934849,"sku":"D34 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56331775967617,"sku":"D34 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331776000385,"sku":"D34 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56331776033153,"sku":"D34 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56331776065921,"sku":"D34 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_NIC_Limoncillo_Ethiosar_N.png?v=1791382392"}],"url":"https:\/\/ozonecoffee.surf\/collections\/flavour-sweet.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}