{"title":"Brazil Coffee Beans","description":"\u003cp\u003eBrazil is the world's largest coffee producer by a considerable margin, accounting for roughly a third of global supply. Most of that volume is commodity-grade, but the country also has a well-established specialty sector, particularly in the states of Minas Gerais, São Paulo, and Espírito Santo, where farm infrastructure, altitude, and a strong processing culture produce coffees that stand on their own as single origins. Brazilian farms tend to be larger and more mechanised than in other producing countries, which allows for a consistency and traceability that can be harder to achieve in smallholder-dominated origins.\u003c\/p\u003e\n\n\u003cp\u003eThe defining characteristic of Brazilian specialty coffee is its processing: natural and pulped natural methods dominate, leaving the bean in contact with the fruit through drying and producing the low-acidity, full-bodied, sweet cup profile the country is known for. Chocolate, roasted nut, caramel, and dried fruit are the register. It is a profile that works well across brew methods but particularly suits espresso, where the body and sweetness provide a solid foundation for milk-based drinks as well as straight shots. \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-varietal-bourbon\"\u003eBourbon\u003c\/a\u003e and its derivatives are common, alongside Brazilian-developed varieties such as Icatu and Catucai.\u003c\/p\u003e\n\n\u003cp\u003eBrowse: \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-origin-latin-america\"\u003eLatin American coffees\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-varietal-bourbon\"\u003eBourbon\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee\"\u003eAll single origins\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"our-house","title":"Our House","description":"\u003ch1\u003e\u003cstrong\u003eOur House: our signature seasonal blend\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA well-balanced medley of \u003cstrong\u003emilk chocolate\u003c\/strong\u003e and \u003cstrong\u003ecaramel\u003c\/strong\u003e, with just a sprinkle of \u003cstrong\u003eroasted nuts\u003c\/strong\u003e to bring it all together.\u003c\/p\u003e\n\u003cp\u003eIt's our signature house blend, and in a lot of ways it's a portrait of what we love about specialty coffee: balanced, sweet, clean, and endlessly drinkable. Whether you're brewing at home, getting through the morning at the office, or pulling shots behind the bar, it's the reliable one you'll happily reach for again and again.\u003c\/p\u003e\n\u003cp\u003eWhat sets Our House apart is that it never sits still. It's a seasonal blend, so the coffees inside it shift through the year as fresh crops come into season. Our roasting team tastes through what's landing from the producers we work with around the world, then picks the components that keep the blend tasting like itself: that signature milk chocolate sweetness, season after season. The bag in your hands is always built from fresh, in-season coffee. This season's blend features:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCosta Rica: Atenas, Washed\u003c\/li\u003e\n\u003cli\u003eBrazil: Nova Aliança, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eBrazil: Mata De Minas, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eNicaragua: Limoncillo, Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOur House is also wonderfully forgiving. It performs across just about every brewing method you can throw at it: espresso, AeroPress, pour-over, French press, moka pot, batch brew, and beyond. If you're new to brewing, it'll cover for the odd mistake. If you're a seasoned barista, it gives you plenty to work with. Either way, it'll reward whatever you put into it.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eA blend with history\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you've been with us since the Hasbean days, you might remember this one as Jailbreak. It was a long-time favourite back then, loved for being approachable, balanced, and reliable. The name has changed, and the recipe evolves with every season, but the heart of it hasn't moved an inch: seasonal sourcing, consistent quality, and a flavour profile that's easy to love and even easier to brew.\u003c\/p\u003e\n\u003cp\u003eSo if you want a versatile, approachable coffee that's always fresh and never fussy, start here.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eFurther Tasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMilk chocolate, caramel, roasted nuts.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eBrew Recipe Recommendation\u003c\/u\u003e\u003cbr\u003e\u003ci\u003eDose: 17.5g\u003cbr\u003eYield: 34g\u003cbr\u003eTime: 28-32 seconds\u003cbr\u003e(we recommend this as a starting point that we enjoy, tweak to personal taste)\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eRoast Information\u003c\/u\u003e\u003cbr\u003e\u003ci\u003eMedium-dark: nice and steady through the gap to develop the sweetness. Drop it right at the end of the gap with maybe a pop or two of second.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eResting Recommendation\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eWe'd suggest a minimum 7-day rest after roasting before pulling it as espresso, but there's plenty of personal preference in that. Brew whenever you like.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646524907555,"sku":"B11 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065461031297,"sku":"B11 500B","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646524940323,"sku":"B11 1B","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43091365003317,"sku":"B11 3B","price":106.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646524973091,"sku":"B11 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065461064065,"sku":"B11 500E","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091364839477,"sku":"B11 1E","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093575204917,"sku":"B11 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065461096833,"sku":"B11 500FF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091364872245,"sku":"B11 1FF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525005859,"sku":"B11 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065461129601,"sku":"B11 500MF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091364905013,"sku":"B11 1MF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093575270453,"sku":"B11 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065461162369,"sku":"B11 500CF","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091364937781,"sku":"B11 1CF","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525038627,"sku":"B11 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065461195137,"sku":"B11 500P","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091364970549,"sku":"B11 1P","price":37.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525104163,"sku":"B11 220GB","price":9.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525136931,"sku":"B11 1GB","price":37.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Our_House_Blend.png?v=1756211407"},{"product_id":"decaf","title":"Decaf","description":"\u003ch1\u003e\u003cstrong\u003eOzone Decaffeinated Single Origin\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eHere at Ozone, we're always on the lookout for tasty and delicious decaf. It can sometimes be a little tricky to get our hands on, but we aim to always have at least 1 decaffeinated coffee available at all times, and the decaffeinated coffee we offer will change throughout the year. If you subscribe to Decaf then you will always receive our current fresh decaffeinated coffee and the specific farm will evolve and update depending on what's available over time.\u003c\/p\u003e\n\u003cp\u003eWe were one of the first roasters in the UK to move to Colombian Decaf when the Ethyl Acetate Decaf plant in Colombia started producing amazing quality coffees for the first time. Our Decaf range has been exclusively Colombian for most of the last 10 years - because, in blind tastings, the Ethyl Acetate Decaf coffees just proven more delicious than the CO2 or Swiss Water Decaf options which were available. The downside was that, as Colombia is a producing country, decaffeinating anything other than Colombian coffee was super tricky, so we had to work within those limits.\u003c\/p\u003e\n\u003cp\u003eIf you ask us for an all-rounder, good any time of day, crowd pleasing, easy to work with coffee, 9 times out of 10 we’d be talking about a Brazilian coffee. In the past, and there are bonus points on offer here if you can remember this, we previously tried a CO2 Decaf of Cachoeira da Grama and it was really good, so we've always been looking for a way to re-engage our decaf offering with Brazilian coffee.\u003c\/p\u003e\n\u003cp\u003eLast year we got introduced to a Germany company which had started doing the Ethyl Acetate process of Decaf in Bremen. This gave us the opportunity to try what we’d always wanted - EA Decaf on a great Brazilian coffee. We picked one of our most important relationship coffees - Nova Aliança.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Decaffeination Process\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThe EA decaf process uses Ethyl Acetate, a naturally occurring compound found in fruits like sugarcane, to selectively remove caffeine. In Bremen, the green beans are first steamed to open their pores, then washed with EA, which binds to the caffeine molecules and extracts them. After rinsing and drying, the beans retain their aromatic complexity, sweetness, and body, making this decaf an excellent alternative for those seeking full flavour without the caffeine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy EA Decaf?\u003c\/strong\u003e\u003cbr\u003eCompared to other decaffeination methods, such as Swiss Water or CO₂ processing, EA decaf is often preferred for its ability to preserve origin character and sweetness. It’s a gentler, low-temperature process that avoids the use of harsh solvents or excessive water exposure, which can strip away delicate flavour compounds. Because EA is derived from natural sources, it’s also considered a more sustainable and consumer-friendly option, especially when transparency and traceability are priorities.\u003c\/p\u003e\n\u003cp\u003eFrom a food miles point of view, the impact is very small. The coffee was all delivered into Germany directly from Brazil, part of it was decaffeinated, and then it was all then sent on to us in the UK.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCoffee Information - \u003cmeta charset=\"utf-8\"\u003eBrazil: Nova Aliança\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAn easy drinking coffee for any time of day. There's a generous glug of \u003cstrong\u003ecream\u003c\/strong\u003e and a handful of \u003cstrong\u003ehazelnuts\u003c\/strong\u003e which finishes with a fine dusting of \u003cstrong\u003ecocoa powder\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBrazil\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Sul de Minas\u003c\/li\u003e\n\u003cli\u003eMunicipality: Monte Santo de Minas\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eNova Aliança\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Flavio \u0026amp; Juliana Paulino de Costa\u003c\/li\u003e\n\u003cli\u003eVarieties: \u003cstrong\u003eMundo Novo, Yellow Catuai, Yellow Catucai\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,000 - 1,100 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eFarm Size: 110 hectares\u003c\/li\u003e\n\u003cli\u003eDecaffeination: \u003cstrong\u003eSugarcane (EA) Decaffeination\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: Milk chocolate, biscuit, toffee.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean cup: 6\/8\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSweetness: 6.5\/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\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 85\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium: through the gap and let this develop a little in the gap, but don´t let the appearance catch you out, this needs pushing up to the edge of second crack to get the best from it.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eA Note on Decaf Visual Roast Colour From Our Roasting Team\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eThe decaffeination process, including Ethyl Acetate (EA), alters the physical structure of green coffee beans. EA decaf beans tend to:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eLose some natural moisture\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eBecome more porous and fragile\u003c\/em\u003e\u003c\/li\u003e\n\u003cli style=\"font-style: italic;\"\u003e\u003cem\u003eDevelop a darker hue even before roasting\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eBecause of these changes, decaf beans absorb heat differently during roasting. They often darken more quickly, and their colour progression can be misleading - turning brown or even dark brown well before reaching first crack. This means a medium roast decaf can visually resemble a dark roast regular coffee, even though the internal development is quite different.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditionally, EA-decaffeinated beans may develop a shiny surface at lighter roast levels due to changes in oil migration and surface texture. 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