{"title":"Offer List","description":"","products":[{"product_id":"costa-rica-granitos-de-altura-del-ortiz-typica-mejorado","title":"Costa Rica: Granitos de Altura del Ortiz, Typica Mejorado","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Granitos de Altura del Ortiz, Typica Mejorado, Black Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThere's an immediate \u003cstrong\u003efloral\u003c\/strong\u003e character here, delicate but expressive, sitting alongside an incredibly silky body. \u003cstrong\u003eLime zest \u003c\/strong\u003eand \u003cstrong\u003epink grapefruit\u003c\/strong\u003e bring plenty of freshness up front, balanced by a smooth \u003cstrong\u003ecream\u003c\/strong\u003e-like sweetness through the middle of the cup. It all comes together in a lingering \u003cstrong\u003eraspberry\u003c\/strong\u003e finish that's subtle, elegant and wonderfully well balanced.\u003c\/p\u003e\n\u003cp\u003eThe name \"Granitos de Altura\" translates to \"High Altitude Little Beans\", a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution. We've loved the Honey Process Catuai coffees we've had from Granitos, so this year we asked if they had any other varietals available for something a bit different. They recommended trying a couple of options, and this Typica Mejorado stood out on the cupping table.\u003c\/p\u003e\n\u003ch4\u003eWorld-Famous Tarrazú\u003c\/h4\u003e\n\u003cp\u003eThe Tarrazú coffee region sits halfway down Costa Rica towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú), and León Cortés cantons, threaded through by beautiful mountains that form part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents of the Tarrazú canton, making up a whopping 95% of the local economy.\u003c\/p\u003e\n\u003cp\u003eDuring the harvest in December, January, and February, the area’s population triples with seasonal workers needed to bring in the crop.\u003c\/p\u003e\n\u003cp\u003eThe mountain landscape provides perfect conditions for the production of high-quality specialty coffee. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C, with the steep slopes providing the right balance of high altitude for slow cherry maturation and shelter for delicate Arabica coffee trees. Tarrazú coffees are prized for their bright acidity, floral aromatics, and clean, sweet profiles.\u003c\/p\u003e\n\u003ch4\u003eThe Calderón Family\u003c\/h4\u003e\n\u003cp\u003eSitting at 1,800 to 2,000 metres above sea level in Tarrazú, you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive Costa Rican coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional local terroir.\u003c\/p\u003e\n\u003cp\u003eThe farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils, ideal conditions for slow cherry maturation and more complex flavour development.\u003c\/p\u003e\n\u003cp\u003eThe mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes, just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown.\u003c\/p\u003e\n\u003cp\u003eRather than expanding production, Joyce focuses on refining every step of the process, from cherry selection to drying, to ensure each lot meets their exacting standards.\u003c\/p\u003e\n\u003cp\u003eThe family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience.\u003c\/p\u003e\n\u003cp\u003e“When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.”\u003c\/p\u003e\n\u003cp\u003eGranitos de Altura is also part of a wider movement in Costa Rica that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection, and we’re proud to share both their story and their coffee with you.\u003c\/p\u003e\n\u003ch4\u003eNew Developments \u003c\/h4\u003e\n\u003cp\u003eRoland’s last visit to Granitos was in 2024. The last couple of years have been relatively low-harvest years in Costa Rica, which meant that by the time he reached the farm in May, the harvest had already finished. The visit was a little later than normal, and with lower coffee volumes to be brought in, the staff had already completed picking. \u003c\/p\u003e\n\u003cp\u003eAt Granitos, as with a number of other farms we work with, this meant they were able to use spare time to take on additional projects to improve both the farm and mill. This is a very positive sign, showing that they’re earning enough in stronger years that they don't have to halt improvement projects during more challenging seasons.\u003c\/p\u003e\n\u003cp\u003eAt the mill, this has resulted in new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the flexibility to choose the processing method they feel best suits the coffee rather than being limited by capacity. The colour sorter uses an electronic eye to identify damaged coffee beans and automatically remove them before lots are sent to Exclusive Coffees, our export partner.\u003c\/p\u003e\n\u003cp\u003eJoyce and Johana have also begun a new side project called Dos Semillas (\"Two Seeds\" in English). This involves purchasing coffee cherries from nearby farms and processing them at their own mill.\u003c\/p\u003e\n\u003cp\u003eThe project is intended to generate additional income with the long-term goal of purchasing their own coffee farm. Omar has been highly supportive and has even donated some Geisha seeds for them to plant once they acquire the land. Until now, all the Granitos farms have been owned by him, so this will become the first independent coffee farm the sisters own themselves.\u003c\/p\u003e\n\u003cp\u003eThey've also been working with Omar to plant a number of new varietals on the existing farms. While they're not expanding the size of the estate, they are trialling small plantings alongside existing stock. These include Milenio, Starmaya, Catigua, and Paraiso I.\u003c\/p\u003e\n\u003cp\u003eThese newer Catimor-derived varietals are reported to have excellent cup quality. Roland noticed both Starmaya and Milenio appearing on several other farms he visited in the region. For now, these remain small experiments, and only time will tell how successful they prove to be.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Typica Mejorado?\u003c\/h4\u003e\n\u003cp\u003eThe lot we have for you today is Typica Mejorado. The newer varietals are still only seedlings, but Mejorado is already well established and producing consistently good harvests.\u003c\/p\u003e\n\u003cp\u003eMejorado translates as \"improved\" in Spanish, making this essentially an \"improved Typica\". The name emerged from producers observing coffee plants that resembled Typica but delivered notably better performance and cup quality. Typica and Bourbon were among the first coffee varietals to spread from Ethiopia, and the majority of modern coffee varieties can trace their lineage back to one of these foundational cultivars.\u003c\/p\u003e\n\u003cp\u003eTypica Mejorado was originally thought to be a selection of Typica that retained the morphology of a Typica plant while offering stronger disease resistance and greater productivity. Genetic testing has since revealed that it is actually a Bourbon-Ethiopian hybrid.\u003c\/p\u003e\n\u003cp\u003eSo, to the best of our knowledge, this is a hybrid of Bourbon and an unknown Ethiopian accession that shares the appearance and flavour profile of excellent Typica lots while being genetically distinct.\u003c\/p\u003e\n\u003cp\u003eIn the cup, it does deliver that classic Typica character. If you're unfamiliar, it shares some similarities with Java or Geisha, although in a more subtle form. It typically presents elegant florals, a delicate and clean profile, a silky body, and complex fruit character \u003c\/p\u003e\n\u003cp\u003eThis is not a varietal you encounter very often, making it particularly unusual and exciting to find in Costa Rica.\u003c\/p\u003e\n\u003ch4\u003eWhat Is Black Honey Processing?\u003c\/h4\u003e\n\u003cp\u003eJoyce and Johana processed this lot using the Black Honey process, which we think was a really interesting choice. We don't see as much Black Honey coffee today as we did five years ago, as it is less fashionable within the industry than it once was.\u003c\/p\u003e\n\u003cp\u003eFor Honey processing, coffee cherries are passed through a specialised depulper that removes the skin while leaving the sticky fruit mucilage attached to the seed. This fruit layer remains throughout the drying process on raised beds.\u003c\/p\u003e\n\u003cp\u003eThe greater the amount of mucilage retained, the darker the coffee becomes during drying. In Black Honey processing, the maximum amount of mucilage is left on the coffee, which is where the name comes from.\u003c\/p\u003e\n\u003cp\u003eThis increased fruit contact gives the finished coffee more fruit character, body, and texture than lighter Honey styles such as Yellow Honey, which are now more commonly seen.\u003c\/p\u003e\n\u003cp\u003eFor us, this coffee strikes a Goldilocks balance. You get the complexity and elegance of the Typica Mejorado varietal, supported by a little extra body and texture from the processing method. \u003c\/p\u003e\n\u003cp\u003eAs always, we tasted this lot blind alongside many others and simply thought it was delicious. Roland had discussed the coffee with Johana and Joyce before it was produced and was delighted when it appeared on the cupping table. It absolutely lived up to his hopes.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Tarrazú\u003c\/li\u003e\n\u003cli\u003eProvince: San Jose\u003c\/li\u003e\n\u003cli\u003eMill: \u003cstrong\u003eMicro-Beneficio Granitos de Altura del Ortiz\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Calderón Family\u003c\/li\u003e\n\u003cli\u003eElevation: 1,700-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eTypica Mejorado\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing system: \u003cstrong\u003eBlack Honey\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-contrast=\"auto\" lang=\"EN-GB\" class=\"TextRun SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\"\u003eGPS:\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" lang=\"EN-GB\" class=\"TextRun SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca class=\"Hyperlink SCXW136922132 BCX0\" href=\"https:\/\/maps.app.goo.gl\/1bPzYXgVekaz31xC8\" rel=\"noreferrer noopener\" target=\"_blank\"\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e9.651761, -\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-contrast=\"none\" lang=\"EN-GB\" class=\"TextRun Underlined SCXW136922132 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW136922132 BCX0\" data-ccp-charstyle=\"Hyperlink\"\u003e83.943631\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003cspan class=\"EOP Selected SCXW136922132 BCX0\" data-ccp-props='{\"201341983\":0,\"335559739\":0,\"335559740\":240}'\u003e \u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lime zest, pink grapefruit, raspberry.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 7\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 8\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 7\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 90\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - keep this to the middle of the gap, no more! It's easy to push this too far and lose the complexity of the cup.\u003c\/em\u003e\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56222473814401,"sku":"D21 220B","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56395207147905,"sku":"D21 125B","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56334154760577,"sku":"D21 500B","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56222473847169,"sku":"D21 1B","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56222473879937,"sku":"D21 220E","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56395207180673,"sku":"D21 125E","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56334154793345,"sku":"D21 500E","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56222473912705,"sku":"D21 1E","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56222473945473,"sku":"D21 220FF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56395207213441,"sku":"D21 125FF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56334154826113,"sku":"D21 500FF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56222473978241,"sku":"D21 1FF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56222474011009,"sku":"D21 220MF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56395207246209,"sku":"D21 125MF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56334154858881,"sku":"D21 500MF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56222474043777,"sku":"D21 1MF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56222474076545,"sku":"D21 220CF","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56395207278977,"sku":"D21 125CF","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56334154891649,"sku":"D21 500CF","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56222474109313,"sku":"D21 1CF","price":56.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56222474142081,"sku":"D21 220P","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56395207311745,"sku":"D21 125P","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56334154924417,"sku":"D21 500P","price":32.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56222474174849,"sku":"D21 1P","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_Granitos.png?v=1790845077"},{"product_id":"nicaragua-la-huella-striped-orange-bourbon","title":"Nicaragua: La Huella, Striped Orange Bourbon","description":"\u003ch1\u003e\u003cstrong\u003eNicaragua: La Huella, Striped Orange Bourbon\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA fresh and vibrant medley of \u003cstrong\u003estrawberries\u003c\/strong\u003e and \u003cstrong\u003epassion fruit\u003c\/strong\u003e opens this elegant and complex cup, shifting into\u003cstrong\u003e black grapes \u003c\/strong\u003eon the aftertaste. As it cools, the fruit sweetness comes to the fore, with delicate hints of \u003cstrong\u003eorange\u003c\/strong\u003e and \u003cstrong\u003enectarine\u003c\/strong\u003e sitting behind those sweet strawberry notes.\u003c\/p\u003e\n\u003cp\u003eThis is our second year buying this Nicaraguan coffee, first tasted by chance on a visit to La Huella in 2024. It was love at first sip when Wingo mentioned they had experimentally separated some noticeably striped cherries off from the main Orange Bourbon harvest. There wasn’t enough for us to buy from that very first tiny picking, but Roland kept chasing to make sure we got some the next year, and we’ve now been able to buy this unique Washed Striped Orange Bourbon coffee again for 2026.\u003c\/p\u003e\n\u003ch4\u003eA farm in the clouds\u003c\/h4\u003e\n\u003cp\u003eAll of the Mierisch Nicaraguan coffee farms are sprinkled across the Jinotega and Matagalpa regions in the north west of the country. They’re dotted up either side of the mountain range on the border of the 2 departments. La Huella is on the Matagalpa side, to the south. When Roland travels to visit the farms, generally he’ll see La Huella on the same day as Limoncillo and Mama Mina as they’re close to each other. You start at Mama Mina first, then through La Huella (with a stop for fresh tortillas for lunch at the wet mill in-between!) before heading on to Limoncillo, the biggest, to finish. La Huella is one of the youngest additions to our long relationship with the Mierisches, planted in 2014 in the misty hills of El Arenal.\u003c\/p\u003e\n\u003cp\u003eLa Huella mostly grows Java and Red Catuai, with a lower number of shade trees mixed in compared to other Mierisch farms. This is due to the overcast microclimate caused by the local geography - foggy clouds sit over the farm for much of the day, doing the job shade trees do elsewhere. So while most coffee farms need to add canopy, La Huella has to keep it deliberately sparse, or the plants don’t get enough light to thrive. They also grow a small collection of exotic coffee varietals here, including this Striped Orange Bourbon.\u003c\/p\u003e\n\u003ch4\u003ePeople\u003c\/h4\u003e\n\u003cp\u003eThe very first of the Mierisch farms was founded in 1895 by German émigré Ernst Bruno Mierisch Boettiger. He was compensated by the Nicaraguan government for his engineering work on the construction of the pacific railroad between Masaya and Diriamba with a parcel of land - a gold mine and a farm he named “Sajonia” (the Spanish spelling of his home region back in Germany, Saxony). In 1908 he planted his first coffee tree, today Fincas Mierisch have 9 coffee farms in Nicaragua and 3 in Honduras. Over 100 years later the family business is now run by his grandson, Dr. Erwin Mierisch Buitrago (3rd generation), and great-great-grandson, Erwin “Wingo” Mierisch Jackman (5th generation).\u003c\/p\u003e\n\u003cp\u003eErick Lopez is the Agronomist at the head of the Mierisch farms, he started his career at the entry level 22 years ago with their team working in the fields. He showed talent and commitment, so they promoted him and financed his further education to enable him to move up to his current position. He now oversees most of the practical operation of the farms. The Fincas Mierisch team has an abundance of employees who have been with them for many years, their expertise and skill are what make the great quality of product and service they provide possible.\u003c\/p\u003e\n\u003ch4\u003eProcessing\u003c\/h4\u003e\n\u003cp\u003eThe family’s wet mill for La Huella is right on the edge of the farm, located in-between La Huella and Mama Mina. This is where coffee harvested from both farms is collected to be cleaned and floated to remove any over\/under ripes and damaged beans. For Washed and Honey coffees the cherries are also de-pulped here as needed. The mill uses state-of-the-art eco-pulpers, which significantly reduce water usage while offering control over the amount of mucilage left on the bean, crucial for precise processing. All coffees (Naturals in cherry, Washed\/Honeys in parchment) are then transported to the separate dry mill a short drive down the hill.\u003c\/p\u003e\n\u003cp\u003eThe Don Esteban mill, located at a lower altitude than the farms, is the central processing hub for the Mierisch family’s farms in the Matagalpa region. Named in honour of the family patriarch, the mill is engineered with precision and flexibility in mind, allowing the team to adapt processing methods to suit each varietal and lot. Depending on the desired outcome, coffees are either fermented in tiled tanks or dried slowly on covered African-style raised beds, allowing for clean, traceable expressions of origin.\u003c\/p\u003e\n\u003cp\u003eTo read all about Washed processing check out our article \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/coffee-processing-explained\/washed-processed-coffee\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eCoffee with stripes?\u003c\/h4\u003e\n\u003cp\u003eWhile Roland was visiting La Huella in 2024, Wingo mentioned that he had noticed they have 2 types of Orange Bourbon on the farm. Some fruit has a uniform colour all over, while some has tiger stripes of pale and dark orange. Normally this all goes together to be processed, but he wondered if separating them would have a different flavour. He asked the pickers to separate the striped cherries out on their own and ended up with a tiny trial amount of 2 kilograms. We cupped it together and were blown away! It was a delicious coffee, like strawberry fondant chocolates. Roland thought it was so good that he asked for the next year’s crop of Orange Bourbon coffee be fully separated so we can have the striped portion. He continued bugging Wingo about it for a year and we finally secured 1 single sack of this very special coffee. After the success of the first crop, we’re thrilled to have managed to buy this again this year. There’s just one bag, and we’ve got it!\u003c\/p\u003e\n\u003cp\u003eFrom chatting with Luis Rodriguez, who helps run Finca San Jose in El Salvador, we know that in the Amarangia that we buy from them (a mix of orange and yellow Bourbon) their orange is all striped, the trees on their farm don’t produce any solid orange cherries. Other places have just solid orange. So the striped stock is not unique to La Huella, the interesting thing is that they have both versions of the varietal on the farm. Whether it’s correct to say this is a different varietal we can’t be sure, what we can definitely say is that this Orange Bourbon is different to the other Orange Bourbon that comes out of the farm. We have cupped the solid orange from La Huella alone too and it’s very nice, it presents a bit heavier in body than the other Bourbons, but it doesn’t have the same wow factor as the striped version from this farm. We’re delighted that we managed to get this lot, it’s a great example of what can happen when you work long term with partners at origin, you work together to try and achieve great coffees like this.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eNicaragua\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCommunity: El Arenal\u003c\/li\u003e\n\u003cli\u003eRegion: Matagalpa\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Huella\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: The Mierisch Family\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm Size: 171 hectares\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCoffee Area: 76 hectares\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eStriped Orange Bourbon\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,315-1,400 m.a.s.l.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHarvest Months: December-March\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDiurnal Temperature Cycle: Avg High 21°C, Low 15°C\u003c\/li\u003e\n\u003cli\u003eMaps: \u003ca href=\"https:\/\/goo.gl\/maps\/R3FZKB1wDsWabnD77\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eGoogle Maps\u003c\/a\u003e \/ \u003ca href=\"https:\/\/maps.apple.com\/?ll=13.051613,-85.853043\u0026amp;q=La%20Huella\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eApple Maps\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Strawberry, passion fruit, black grape.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 7.5\/8\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 91\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis coffee needs a deft touch. Grown at over 1,300 metres, it's a dense bean that benefits from enough development to bring out its sweetness, so let it run through first crack and into the gap. Don't push too far towards second, or you'll lose the vibrant fruit sweetness and the strawberry and passion fruit will flatten out.\u003c\/em\u003e\u003c\/p\u003e","brand":"Nicaragua","offers":[{"title":"Beans \/ 220g","offer_id":56222482497921,"sku":"C11 220B","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 125g","offer_id":56395201020289,"sku":"C11 125B","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56222482530689,"sku":"C11 500B","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56222482563457,"sku":"C11 1B","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56222482596225,"sku":"C11 220E","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 125g","offer_id":56395201053057,"sku":"C11 125E","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56222482628993,"sku":"C11 500E","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56222482661761,"sku":"C11 1E","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56222482694529,"sku":"C11 220FF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 125g","offer_id":56395201085825,"sku":"C11 125FF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56222482727297,"sku":"C11 500FF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56222482760065,"sku":"C11 1FF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56222482792833,"sku":"C11 220MF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 125g","offer_id":56395201118593,"sku":"C11 125MF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56222482825601,"sku":"C11 500MF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56222482858369,"sku":"C11 1MF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56222482891137,"sku":"C11 220CF","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 125g","offer_id":56395201151361,"sku":"C11 125CF","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56222482923905,"sku":"C11 500CF","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56222482956673,"sku":"C11 1CF","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56222482989441,"sku":"C11 220P","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 125g","offer_id":56395201184129,"sku":"C11 125P","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56222483022209,"sku":"C11 500P","price":34.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56222483054977,"sku":"C11 1P","price":60.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_LaHuellastriped.png?v=1790844873"},{"product_id":"el-salvador-finca-argentina-sl28-washed","title":"El Salvador: Finca Argentina, SL28, Washed","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, SL28, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eBeginning with a sweet and sticky hit of \u003cstrong\u003elime marmalade\u003c\/strong\u003e, the cup gains a more complex sweetness as it cools, shifting into \u003cstrong\u003emilk chocolate\u003c\/strong\u003e, with a little shoulder of \u003cstrong\u003ewalnut\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRoland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvest a little earlier than San Jose or Nejapa, for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various seasonal coffee lots available this year. We bought both the Natural and the Washed SL28 lots on offer, and it is the Washed SL28 that we have for you here.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in the Ahuachapán department of El Salvador, you’ll find Finca Argentina. It’s located within the Cordillera de Apaneca-Ilamatepec mountain range, surrounded by natural hot springs at an altitude of 1,300 metres above sea level. The farm’s 35 hectares are separated into 7 distinct areas, or \"tablons\". Each of these individual plots has its own character, shaped by the landscape and the small peculiarities of microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity.\u003c\/p\u003e\n\u003cp\u003eOver time, the team at Finca Argentina have put a lot of effort into exploring different varietals, discovering what grows best on each of the farm’s 7 tablons. The Guachipelin tablon spans 6 hectares and was replanted in 2016 with H1 (Centroamericano), Yellow Bourbon, Icatu, and a small amount of SL28.\u003c\/p\u003e\n\u003ch4\u003eThe Martinez Family\u003c\/h4\u003e\n\u003cp\u003eThe farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited it in 2008, cherry yields had dropped significantly and he was unsure how best to proceed with his newly owned farm. It was here that his son, and our now good friend, Alejandro, stepped in.\u003c\/p\u003e\n\u003cp\u003eHe had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was piqued when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin, based in London, set about sending green coffee samples to roasters wherever they could, seeking a specialty buyer. One of those samples landed with us in 2008, and we’ve been buying ever since.\u003c\/p\u003e\n\u003cp\u003eMauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also now helping with the family business.\u003c\/p\u003e\n\u003cp\u003eProcessing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers.\u003c\/p\u003e\n\u003ch4\u003eHighly Skilled Workers\u003c\/h4\u003e\n\u003cp\u003eThroughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented, for example every other tree receiving a skeleton prune in a particular section. At Finca Argentina, these decisions are left much more to the knowledge of the staff, who decide on a plant-by-plant basis what kind of pruning is needed as they work through an area.\u003c\/p\u003e\n\u003cp\u003eIt is easy to ruin coffee production if the wrong pruning choices are made, so this demonstrates a great deal of trust and is only possible because the farm retains and develops workers’ skills over the long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage affecting other Central American countries. Fortunately, Finca Argentina is currently managing well, although they continue exploring ways to retain sufficient staff during harvest season. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. They contribute labour and materials to improve local infrastructure and grow 25kg of corn annually for each worker.\u003c\/p\u003e\n\u003cp\u003eThey’re also implementing more ecological management practices, including using compost and other organic products to minimise environmental impact and intercropping beans to enrich the soil. Their work has improved biodiversity and cup quality, and the future for coffee production at Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eA Kenyan Varietal In El Salvador\u003c\/h4\u003e\n\u003cp\u003eSL28 is a tall coffee plant with wide-spreading branches. It produces relatively large, deep red cherries among large leaves on leggy branches that tend to droop with age. It is a low-yielding cultivar with a susceptibility to coffee leaf rust, Coffee Berry Disease, and nematodes, but its phenomenal cup quality means that it remains a favourite among specialty coffee drinkers. Despite its demanding nature, the results in the cup are one of the reasons farmers continue to grow it.\u003c\/p\u003e\n\u003cp\u003eIn 1931, A.D. Trench, the senior coffee officer at Scott Agricultural Laboratories in Kenya, travelled through Tanganyika (now Tanzania) and found coffee trees in the Monduli district that appeared to tolerate drought, disease, and pests better than other plants he had seen. He collected seeds from these specimens to be taken back to the laboratory in Kenya. Testing confirmed that the drought tolerance was indeed superior to other varietals being studied. The population became known as Tanganyika Drought Resistant and was distributed to farmers for planting.\u003c\/p\u003e\n\u003cp\u003eBetween 1935 and 1939, Scott Laboratories began selecting individual trees from different coffee populations to evaluate characteristics such as yield, cup quality, drought tolerance, and disease resistance. Each of these selections was assigned an \"SL\" number.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in 1935 from a single tree that originated from the Tanganyika Drought Resistant population. That tree went on to become one of the most important varieties in specialty coffee, renowned for its pronounced acidity, fruit character, and exceptional quality when grown at high altitude.\u003c\/p\u003e\n\u003cp\u003eWant to learn more about SL28? Check out our Varietal Guide here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-sl-28\" target=\"_blank\"\u003eCoffee Varietal Guide: SL28\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eNearest town: Turín\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Mauricio Martinez\u003c\/li\u003e\n\u003cli\u003eDry mill: Los Ausoles\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 to 1,360 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eSL-28\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/EX54BS6gA3LLGdrU6\"\u003e13°56'29.4\"N 89°47'04.1\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Lime marmalade, milk chocolate, walnut.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium Dark - Give this coffee a confident push through first and into the gap, right up to the edge of second before you drop. \u003c\/em\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56331749720449,"sku":"C41 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56331749753217,"sku":"C41 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331749785985,"sku":"C41 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331749818753,"sku":"C41 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56331749851521,"sku":"C41 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331749884289,"sku":"C41 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331749917057,"sku":"C41 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56331749949825,"sku":"C41 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331749982593,"sku":"C41 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331750015361,"sku":"C41 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56331750048129,"sku":"C41 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331750080897,"sku":"C41 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331750113665,"sku":"C41 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56331750146433,"sku":"C41 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331750179201,"sku":"C41 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331750211969,"sku":"C41 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56331750244737,"sku":"C41 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331750277505,"sku":"C41 1P","price":45.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_SLV_Argentina_SL28_W.png?v=1790682142"},{"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"},{"product_id":"costa-rica-don-joel-finca-carmela","title":"Costa Rica: Don Joel - Finca Carmela","description":"\u003ch1\u003e\u003cstrong\u003eCosta Rica: Don Joel - Finca Carmela\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis cup opens with silky, sweet \u003cstrong\u003ewine gums \u003c\/strong\u003eand the zingy lift of \u003cstrong\u003elime\u003c\/strong\u003e and \u003cstrong\u003eraspberries\u003c\/strong\u003e. Juicy \u003cstrong\u003eblack grapes\u003c\/strong\u003e come in on the finish of this well-rounded and fruity coffee.\u003c\/p\u003e\n\u003cp\u003eWe were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela.\u003c\/p\u003e\n\u003ch4\u003eFinca Carmela: The Details\u003c\/h4\u003e\n\u003cp\u003eAllan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry.\u003c\/p\u003e\n\u003cp\u003eThis coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28.\u003c\/p\u003e\n\u003ch4\u003eMicroclimates Are Key\u003c\/h4\u003e\n\u003cp\u003eDespite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other.\u003c\/p\u003e\n\u003cp\u003eEven small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality.\u003c\/p\u003e\n\u003cp\u003eTo learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: \u003ca href=\"https:\/\/ozonecoffee.surf\/pages\/coffee-producer-allan-oviedo-and-family\" target=\"_blank\"\u003eAllan Oviedo \u0026amp; Family Producer Story\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eFinca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eCosta Rica\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Western Valley\u003c\/li\u003e\n\u003cli\u003eProvince: Alajuela\u003c\/li\u003e\n\u003cli\u003eCanton: San Luis de Grecia\u003c\/li\u003e\n\u003cli\u003eFarm:\u003cstrong\u003e Finca Carmela\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMicromill: \u003cstrong\u003eDon Joel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Allan Oviedo\u003c\/li\u003e\n\u003cli\u003eElevation: 1,600 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eVilla Sarchi\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Wine gums, lime, raspberry, black grape.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 87.5\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, have a read of \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e, and if you fancy trying cupping yourself, we've got a guide to that too: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium\u003c\/strong\u003e - through first crack and keeping it steady before you drop midway into the gap.\u003c\/em\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n.coffee-product-description {\n  font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif;\n  line-height: 1.6;\n  color: #333;\n  max-width: 800px;\n}\n\n.coffee-product-description h2 {\n  font-size: 1.8em;\n  margin-bottom: 0.5em;\n  color: #2c1810;\n}\n\n.coffee-product-description h3 {\n  font-size: 1.4em;\n  margin-top: 1.5em;\n  margin-bottom: 0.75em;\n  color: #2c1810;\n}\n\n.coffee-product-description h4 {\n  font-size: 1.2em;\n  margin-top: 1.25em;\n  margin-bottom: 0.5em;\n  color: #4a3326;\n}\n\n.coffee-product-description p {\n  margin-bottom: 1em;\n}\n\n.tasting-notes {\n  background-color: #f9f6f2;\n  padding: 1.25em;\n  border-radius: 4px;\n  margin-bottom: 1.5em;\n}\n\n.tasting-notes p:last-child {\n  margin-bottom: 0;\n}\n\n.coffee-product-description hr {\n  border: none;\n  border-top: 1px solid #e0d5c7;\n  margin: 2em 0;\n}\n\n.traceability-list,\n.cupping-scores {\n  list-style: none;\n  padding-left: 0;\n}\n\n.traceability-list li,\n.cupping-scores li {\n  padding: 0.4em 0;\n  border-bottom: 1px solid #f0ebe5;\n}\n\n.traceability-list li:last-child,\n.cupping-scores li:last-child {\n  border-bottom: none;\n}\n\u003c\/style\u003e","brand":"Costa Rica","offers":[{"title":"Beans \/ 220g","offer_id":56331847074177,"sku":"C42 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56341105082753,"sku":"C42 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56331847106945,"sku":"C42 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56331847139713,"sku":"C42 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56341105115521,"sku":"C42 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56331847172481,"sku":"C42 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56331847205249,"sku":"C42 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56341105148289,"sku":"C42 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56331847238017,"sku":"C42 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56331847270785,"sku":"C42 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56341105181057,"sku":"C42 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56331847303553,"sku":"C42 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56331847336321,"sku":"C42 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56341105213825,"sku":"C42 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56331847369089,"sku":"C42 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56331847401857,"sku":"C42 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56341105246593,"sku":"C42 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56331847434625,"sku":"C42 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":56331847467393,"sku":"C42 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":56331847500161,"sku":"C42 1GB","price":38.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_CRI_Don_Joel_Carmela_H_VS.png?v=1790689472"},{"product_id":"el-salvador-finca-argentina-sl28-natural","title":"El Salvador: Finca Argentina, SL28, Natural","description":"\u003ch1\u003e\u003cstrong\u003eEl Salvador: Finca Argentina, SL28, Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eExpect a sweet but crisp \u003cstrong\u003ehoneydew melon\u003c\/strong\u003e, backed up by gentle \u003cstrong\u003eyellow plum\u003c\/strong\u003e. A smooth and silky coffee, the darker sweetness of \u003cstrong\u003edates\u003c\/strong\u003e and \u003cstrong\u003efigs\u003c\/strong\u003e comes through on the finish and aftertaste.\u003c\/p\u003e\n\u003cp\u003eRoland last visited El Salvador in February as the harvest at Finca Argentina was just coming to an end. The farm is at a lower altitude than other producers we work with in El Salvador, so that shifts the harvest a little earlier than San Jose or Nejapa, for example. He travelled with Mauricio to visit the Los Ausoles mill to cup the various seasonal coffee lots available this year. We absolutely had to buy this Natural SL28 lot once we tasted it.\u003c\/p\u003e\n\u003ch4\u003eOn The Farm\u003c\/h4\u003e\n\u003cp\u003eNear the town of Turin, in the Ahuachapán department of El Salvador, you’ll find Finca Argentina. It’s located within the Cordillera de Apaneca-Ilamatepec mountain range, surrounded by natural hot springs at an altitude of 1,300 metres above sea level. The farm’s 35 hectares are separated into 7 distinct areas, or \"tablons\". Each of these individual plots has its own character, shaped by the landscape and the small peculiarities of microclimate that come with changes in altitude, aspect, soil, and even local volcanic activity.\u003c\/p\u003e\n\u003cp\u003eOver time, the team at Finca Argentina have put a lot of effort into exploring different varietals, discovering what grows best on each of the farm’s 7 tablons. The Guachipelin tablon spans 6 hectares and was replanted in 2016 with H1 (Centroamericano), Yellow Bourbon, Icatu, and a small amount of SL28.\u003c\/p\u003e\n\u003ch4\u003eThe Martinez Family\u003c\/h4\u003e\n\u003cp\u003eThe farm was first acquired by the Martinez family in 1967. Dr Luis Guillermo Martinez bought the estate, and it quickly became his favourite and produced well. By the time his son, Mauricio, inherited it in 2008, cherry yields had dropped significantly and he was unsure how best to proceed with his newly owned farm. It was here that his son, and our now good friend, Alejandro, stepped in.\u003c\/p\u003e\n\u003cp\u003eHe had just relocated back to El Salvador after working as a city banker in New York and decided to lend a hand to his father’s business interests while looking for work. Ale’s interest was piqued when he saw that the farm had been classified for a Q auction in 2005, showing it had the potential for great coffee. He and his cousin, based in London, set about sending green coffee samples to roasters wherever they could, seeking a specialty buyer. One of those samples landed with us in 2008, and we’ve been buying ever since.\u003c\/p\u003e\n\u003cp\u003eMauricio and Alejandro both now live in Canada, but Mauricio still owns and oversees the farm remotely. He relies on his farm manager and the on-site team to handle day-to-day operations and keep him up to date, while visiting El Salvador regularly to check in. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. Mauricio's daughter Beatrix, who hadn't previously been involved in coffee, is also stepping in to help with the family business.\u003c\/p\u003e\n\u003cp\u003eProcessing of the coffee is carried out at the Los Ausoles dry mill, a cooperative facility in Ahuachapán. They have a very good relationship with Mauricio and have shown great consistency and reliability for us as buyers.\u003c\/p\u003e\n\u003ch4\u003eHighly Skilled Workers\u003c\/h4\u003e\n\u003cp\u003eThroughout the growing season at Finca Argentina, individual workers are given a lot of responsibility over pruning and managing trees. On many farms, pruning would be quite regimented, for example every other tree receiving a skeleton prune in a particular section. At Finca Argentina, these decisions are left much more to the knowledge of the staff, who decide on a plant-by-plant basis what kind of pruning is needed as they work through an area.\u003c\/p\u003e\n\u003cp\u003eIt is easy to ruin coffee production if the wrong pruning choices are made, so this demonstrates a huge amount of trust and is only possible because the farm retains and develops workers’ skills over the long term.\u003c\/p\u003e\n\u003cp\u003eEl Salvador has been hit hard by the wider labour shortage affecting other Central American countries. Fortunately, Finca Argentina is currently managing well, although they continue exploring ways to retain sufficient staff during harvest season. The Martinez family employ 50 people during harvest and 30 throughout the rest of the year. They contribute labour and materials to improve local infrastructure and grow 25kg of corn annually for each worker.\u003c\/p\u003e\n\u003cp\u003eThey’re also implementing more ecological management practices, using compost and other organic products to minimise environmental impact while intercropping beans to enrich the soil. Their work has improved biodiversity and cup quality, and the future for coffee production at Finca Argentina is looking very bright.\u003c\/p\u003e\n\u003ch4\u003eA Kenyan Varietal In El Salvador\u003c\/h4\u003e\n\u003cp\u003eSL28 is a tall coffee plant with wide-spreading branches. It produces relatively large, deep red cherries among large leaves on leggy branches that tend to droop with age. It is a low-yielding cultivar with a susceptibility to coffee leaf rust, Coffee Berry Disease, and nematodes, but its phenomenal cup quality means that it remains a favourite among specialty coffee drinkers. Despite its demanding nature, the results in the cup are one of the key reasons farmers continue to grow it.\u003c\/p\u003e\n\u003cp\u003eIn 1931, A.D. Trench, the senior coffee officer at Scott Agricultural Laboratories in Kenya, travelled through Tanganyika (now Tanzania) and found coffee trees in the Moduli district that appeared to tolerate drought, disease, and pests better than other plants he had observed. He collected seeds from these specimens and returned them to the laboratory in Kenya. Testing confirmed their superior drought tolerance compared with other varietals under evaluation. This population became known as Tanganyika Drought Resistant and was distributed to farmers for planting.\u003c\/p\u003e\n\u003cp\u003eBetween 1935 and 1939, Scott Laboratories began selecting individual trees from different coffee populations to evaluate characteristics such as yield, cup quality, drought tolerance, and disease resistance. Each selection was assigned an \"SL\" number.\u003c\/p\u003e\n\u003cp\u003eSL28 was selected in 1935 from a single tree originating from the Tanganyika Drought Resistant population. That tree went on to become one of the most important varieties in specialty coffee, renowned for its pronounced acidity, vibrant fruit character, and exceptional quality when grown at high altitude.\u003c\/p\u003e\n\u003cp\u003eWant to learn more about SL28? Check out our Varietal Guide here: \u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/varietals\/coffee-varietal-sl-28\" target=\"_blank\"\u003eCoffee Varietal Guide: SL28\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEl Salvador\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eMunicipality: Ahuachapán\u003c\/li\u003e\n\u003cli\u003eNearest town: Turín\u003c\/li\u003e\n\u003cli\u003eMountain Range: Cordillera de Apaneca-Ilamatepec\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eFinca Argentina\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: Mauricio Martinez\u003c\/li\u003e\n\u003cli\u003eDry mill: Los Ausoles\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300 to 1,360 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eSL28\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: \u003ca href=\"https:\/\/maps.app.goo.gl\/EX54BS6gA3LLGdrU6\"\u003e13°56'29.4\"N 89°47'04.1\"W\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003eTasting notes: Honeydew melon, mango, papaya.\u003cbr\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 7\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 7\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\u003cmeta charset=\"utf-8\"\u003e\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 88\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too!\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/ozonecoffee.surf\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMedium Dark\u003c\/strong\u003e - give this coffee a confident push through first and into the gap, right up to the edge of second before you drop.\u003c\/em\u003e\u003c\/p\u003e","brand":"El Salvador","offers":[{"title":"Beans \/ 220g","offer_id":56332519014785,"sku":"A14 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":56332519047553,"sku":"A14 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":56332519080321,"sku":"A14 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":56332519113089,"sku":"A14 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":56332519145857,"sku":"A14 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":56332519178625,"sku":"A14 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":56332519211393,"sku":"A14 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":56332519244161,"sku":"A14 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":56332519276929,"sku":"A14 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":56332519309697,"sku":"A14 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":56332519342465,"sku":"A14 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":56332519375233,"sku":"A14 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":56332519408001,"sku":"A14 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":56332519440769,"sku":"A14 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":56332519473537,"sku":"A14 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":56332519506305,"sku":"A14 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":56332519539073,"sku":"A14 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":56332519571841,"sku":"A14 1P","price":49.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_SLV_Argentina_SL28_N.png?v=1790683124"}],"url":"https:\/\/ozonecoffee.surf\/collections\/offer-list.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}