{"title":"Medium Roast Coffee Beans","description":"\u003cp\u003eMedium roast is where a lot of specialty coffee finds its sweet spot. Roasted to just after first crack - the audible pop that happens as the bean's cell structure expands and moisture escapes - medium roasts develop complexity and sweetness without losing the origin character that makes each coffee unique. The result is typically a balanced cup with fruit, caramel, or simple sugar notes and a clean finish.\u003c\/p\u003e\n\n\u003cp\u003eAt this roast level the beans take on an uneven brown appearance, often with slightly darker patches, and the surface stays dry rather than oily. In roasting terminology this sits around what's known as a City Roast - past the lightest development but well before the deeper caramelisation of darker profiles.\u003c\/p\u003e\n\n\u003cp\u003eMedium roasts work well across most brewing methods - filter, espresso, and immersion - and are a good starting point if you're exploring specialty coffee for the first time. If you prefer something lighter and more delicate, browse our \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-roast-light\" title=\"Light Roast Coffee Beans\"\u003elight roast collection\u003c\/a\u003e. For more body and intensity, try our \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-roast-medium-dark\" title=\"Medium Dark Roast Coffee Beans\"\u003emedium dark\u003c\/a\u003e or \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/coffee-roast-dark\" title=\"Dark Roast Coffee Beans\"\u003edark roast\u003c\/a\u003e range.\u003c\/p\u003e","products":[{"product_id":"seasonal-blend","title":"Seasonal Blend","description":"\u003ch1\u003e\u003cstrong\u003eOzone Seasonal Blend\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee is a seasonal crop\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIts flavour and character are shaped by the time of year, the region it's grown in, and the care of the people who produce it. Our Seasonal Blend is a living reflection of this cycle – an ever-evolving coffee that showcases the freshest arrivals from our trusted partners across the globe. As harvests come in, we carefully select and roast components that complement each other, resulting in a blend that's vibrant, balanced, and full of character.\u003c\/p\u003e\n\u003cp\u003eFor those who've been with us for a while, the Seasonal Blend was previously known as Jabberwocky and Brothers.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhy we love it\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eApproachable and complex in equal measure. Whether you're pulling espresso or brewing filter, it delivers a consistently delicious experience – comforting sweetness with a lively citrus lift. It's our way of celebrating the diversity of coffee in a single cup.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eThis Season's Components\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNicaragua: Escondida, Red Catuai, Washed\n\u003c\/li\u003e\n\u003cli\u003eBrazil, Inglaterra, Mixed, Pulped Natural\u003c\/li\u003e\n\u003cli\u003eEl Salvador, Argentina Estate, Natural\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\u003cp\u003eSoft \u003cstrong\u003ecloudberry\u003c\/strong\u003e leads the way into a decadent \u003cstrong\u003emarzipan\u003c\/strong\u003e sweetness. Juicy \u003cstrong\u003esultanas\u003c\/strong\u003e on the finish round out this treat filled cup.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium: take the coffee through first crack and into the gap, keeping things fairly quick, but dropping just as you reach second crack.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\n\u003cstrong\u003eBrew Recipe\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eRecommended Brew Recipe\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003eDose: 18g\u003cbr\u003eTime: 28-32 seconds\u003cbr\u003eYield: 38g\u003cbr\u003e\u003cem\u003e(we recommend this as a starting point that we enjoy, tweak to personal taste)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eResting Recommendation\u003c\/span\u003e\u003cbr\u003e\u003ci\u003eWe recommend a minimum 7-day rest after the date of roasting before brewing this coffee as espresso, but there's a lot of personal preference in that. So, by all means, please brew whenever you like!\u003c\/i\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":13646525497379,"sku":"B31 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065481052545,"sku":"B31 500B","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":13646525530147,"sku":"B31 1B","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 3kg","offer_id":43090779701301,"sku":"B31 3B","price":124.0,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":13646525562915,"sku":"B31 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065481085313,"sku":"B31 500E","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43090776326197,"sku":"B31 1E","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093576712245,"sku":"B31 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065481118081,"sku":"B31 500FF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43090776358965,"sku":"B31 1FF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":13646525595683,"sku":"B31 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065481150849,"sku":"B31 500MF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43090776391733,"sku":"B31 1MF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093576908853,"sku":"B31 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065481183617,"sku":"B31 500CF","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43090776424501,"sku":"B31 1CF","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":13646525628451,"sku":"B31 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065481216385,"sku":"B31 500P","price":27.45,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43090776457269,"sku":"B31 1P","price":46.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":13646525693987,"sku":"B31 220GB","price":11.1,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":13646525726755,"sku":"B31 1GB","price":44.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/OZONE_coffee_bag_New_Seasonal_Dec_1_1.png?v=1785242295"},{"product_id":"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. While shinier, oilier beans are often associated with darker roasts in regular caffeinated coffee, in this case, it's a result of the decaffeination process, not necessarily the roast level.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ozone","offers":[{"title":"Roasted Whole Beans 220g","offer_id":14997579333667,"sku":"C31 220B","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 500g","offer_id":55065507430785,"sku":"C31 500B","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Roasted Whole Beans 1kg","offer_id":14997579366435,"sku":"C31 1B","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 220g","offer_id":14997579399203,"sku":"C31 220E","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 500g","offer_id":55065507463553,"sku":"C31 500E","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso 1kg","offer_id":43091360120885,"sku":"C31 1E","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 220g","offer_id":43093577400373,"sku":"C31 220FF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 500g","offer_id":55065507496321,"sku":"C31 500FF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter 1kg","offer_id":43091360153653,"sku":"C31 1FF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 220g","offer_id":14997579431971,"sku":"C31 220MF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 500g","offer_id":55065507529089,"sku":"C31 500MF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter 1kg","offer_id":43091360186421,"sku":"C31 1MF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 220g","offer_id":43093577465909,"sku":"C31 220CF","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 500g","offer_id":55065507561857,"sku":"C31 500CF","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter 1kg","offer_id":43091360219189,"sku":"C31 1CF","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 220g","offer_id":14997579464739,"sku":"C31 220P","price":14.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 500g","offer_id":55065507594625,"sku":"C31 500P","price":29.5,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press 1kg","offer_id":43091360251957,"sku":"C31 1P","price":49.5,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 220g","offer_id":14997579530275,"sku":"C31 220GB","price":9.8,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted 1kg","offer_id":14997579563043,"sku":"C31 1GB","price":39.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_Decaf_Nova_March.png?v=1774354435"},{"product_id":"bolivia-jeivert-panuni","title":"Bolivia: Jeivert Panuni","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Jeivert Panuni, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eRaspberry\u003c\/strong\u003e, \u003cstrong\u003eblackberry\u003c\/strong\u003e and \u003cstrong\u003eredcurrant\u003c\/strong\u003e layer up in the cup like a summer berry medley, bright and juicy from the first sip, before shifting to a sweet cooked \u003cstrong\u003eapple\u003c\/strong\u003e finish.\u003c\/p\u003e\n \n\u003cp\u003eThe remote region of Irupana sits in the South Yungas province towards the most westerly edge of Bolivia, nestled among the Andes at the edge of the country. It's to the south of Caranavi, the largest coffee-growing region in Bolivia, and shares a similar verdant – albeit slightly drier – high-altitude terrain that makes it excellent for growing coffee. Farms here are small (around 5 hectares on average) and the area has a strong, proud tradition of coffee farming. It's also a place with deep historical roots: Irupana was home to Pedro Domingo Murillo, a late 18th-century revolutionary who led the 1809 uprising against Spanish rule in La Paz, before being defeated by royalist forces at the Battle of Irupana and executed in 1810. He's remembered today as one of Bolivia's great independence martyrs.\u003c\/p\u003e\n \n\u003cp\u003eWe've only sourced coffee from Irupana a handful of times previously. Coffee from more remote parts of Bolivia is often made up of contributions from multiple smallholders, which means we can't always trace it back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana programme, we're now seeing more single-producer lots like this one from Jeivert – and Roland was particularly excited about that development for the 2025 harvest.\u003c\/p\u003e\n \n\u003cp\u003eJeivert is a second-generation producer whose farm, \u003cem\u003eLa Avanzada\u003c\/em\u003e – \"The Advance\" – is named in the spirit of Murillo's forward-looking defiance. He began his journey through the Irupana Cooperativo, which is where we first encountered his coffee back in 2016. By 2017, he'd gained enough experience to strike out on his own, setting up his own micro-mill to process his coffee independently. It proved a prescient move: the co-operative closed in 2019 as the number of local producers declined, many switching to coca leaf production. His wet mill is modest by commercial standards – purpose-built, with a brick drying room housing raised beds that protect the coffee from the elements while maintaining good airflow – but it's been transformative for the area. Jeivert's partner in the operation is his friend Grover Machaca, who has a 2-hectare farm nearby and brings his cherry to \u003cem\u003eLa Avanzada\u003c\/em\u003e for processing. We have a solo lot from Grover this year too – you can grab a bag to brew side by side \u003ca href=\"https:\/\/ozonecoffee.mom\/products\/bolivia-grover-machaca\" target=\"_blank\" rel=\"noopener\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n \n\u003cp\u003eJeivert has experimented with both washed and honey processing, and it was Daniela Rodriguez of Agricafe who pointed him firmly towards honey – both for the exceptional cup quality it produces and because it's a relatively rare processing style in Bolivia's washed-dominated market. The results speak for themselves.\u003c\/p\u003e\n \n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n \n\u003cul\u003e\n  \u003cli\u003eCountry: Bolivia\u003c\/li\u003e\n  \u003cli\u003eRegion: Irupana\u003c\/li\u003e\n  \u003cli\u003eDepartment: La Paz\u003c\/li\u003e\n  \u003cli\u003eProvince: Sud Yungas\u003c\/li\u003e\n  \u003cli\u003eProducer: \u003cstrong\u003eJeivert Pañuni\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003eFarm: La Avanzada\u003c\/li\u003e\n  \u003cli\u003eElevation: 1,800 m.a.s.l\u003c\/li\u003e\n  \u003cli\u003eVariety: \u003cstrong\u003eCaturra, Catuai, Typica\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n \n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n \n\u003cp\u003e\u003cstrong\u003eMedium Dark.\u003c\/strong\u003e Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/p\u003e\n \n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n \n\u003cp\u003e\u003cstrong\u003eCupping Notes: Raspberry, redcurrant, cooked apple\u003c\/strong\u003e\u003c\/p\u003e\n \n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n \n\u003cul\u003e\n  \u003cli\u003eClean Cup: 7\/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: 7\/8\u003c\/li\u003e\n  \u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n  \u003cli\u003eBalance: 6\/8\u003c\/li\u003e\n  \u003cli\u003eOverall: 7\/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 \n\u003cp\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\" rel=\"noopener\"\u003e\"What Do Coffee Cupping Scores Actually Mean?\"\u003c\/a\u003e\u003c\/p\u003e\n ","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55445784265089,"sku":"C41 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55482551796097,"sku":"C41 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55445784297857,"sku":"C41 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55445784330625,"sku":"C41 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55482551828865,"sku":"C41 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55445784363393,"sku":"C41 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55445784396161,"sku":"C41 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55482551861633,"sku":"C41 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55445784428929,"sku":"C41 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55445784461697,"sku":"C41 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55482551894401,"sku":"C41 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55445784494465,"sku":"C41 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55445784527233,"sku":"C41 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55482551927169,"sku":"C41 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55445784560001,"sku":"C41 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55445784592769,"sku":"C41 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55482551959937,"sku":"C41 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55445784625537,"sku":"C41 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55445784658305,"sku":"C41 220GB","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55445784691073,"sku":"C41 1GB","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Jeivert_Panuni.png?v=1774002911"},{"product_id":"kenya-kiriga-ab","title":"Kenya: Kiriga, AB","description":"\u003ch1\u003e\u003cstrong\u003eKenya: Kiriga, \u003cmeta charset=\"utf-8\"\u003eSL28 \u0026amp; SL34 AB, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThink \u003cstrong\u003echerry and lime sweets \u003c\/strong\u003ein a mug, with bags of that \u003cstrong\u003ecandy sweetness\u003c\/strong\u003e backing up the fruit. A delicate \u003cstrong\u003eblackcurrant\u003c\/strong\u003e aftertaste rounds out a very quaffable cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe have been buying Kenyan coffee from Kiriga for over a decade – it is easily one of our favourite producer relationships and the coffees from this farm get Team Ozone excited every time they come back into season. We genuinely believe that they produce some of the best Kenyan coffee money can buy. This year we will have three lots of single origin Washed Kenyan coffee on sale from the Kiriga Estate: an AA, an AB, and a PB.\u003c\/p\u003e\n\u003ch4\u003eKiriga Estate: The Perfect Place To Grow Coffee\u003c\/h4\u003e\n\u003cp\u003eKiriga is located in the Central Province of Kenya, towards the south-west corner of the country. It is roughly 5km from the nearby industrial hub of Thika town, and 50km north-east of the Kenyan capital Nairobi. The estate sits on the very edge of Muranga county, separated from the bordering Kiambu county by the Chania river, which 4km downstream forms the famous Chania and Thika Fourteen Falls, a popular tourist destination named for the 14 distinct waterfalls cascading from this broad section of the river. The river is a vital water source for the estate, both for crop irrigation and the wet mill. The 130-acre Kiriga estate sits at 1,550 to 1,650 metres above sea level and has roughly 54 hectares currently producing coffee.\u003c\/p\u003e\n\u003ch4\u003eWhat Is AB Grade Coffee?\u003c\/h4\u003e\n\u003cp\u003eThe vast majority of this land is planted with the highly prized SL28 varietal, alongside 2 hectares of Ruiru 11, 1 field of Batian, and a sprinkling of K7. All varieties of coffee vary in size from bean to bean, so buyers have historically categorised lots by bean size, considering the very biggest beans the highest quality. This sizing is done by passing the coffee through sorting screens (picture layers of flat colanders with decreasing holes on each level) that catch the corresponding circumference coffee as they are shaken through. In most countries the screens are stratified by 1\/64th of an inch sizes, so a screen 18+ indicates that all beans are 18\/64ths of an inch or bigger. In Kenya these screen sizes are named. Kenya AA coffee stops at screens 17 and 18 (roughly 15-20% of the crop, getting the highest prices), Kenya AB coffee stops at screens 15 and 16 (another 40% or so of the coffee produced, a bit cheaper), any beans below screen 15 are C (typically going to Commodity lots, however we’ve had some delicious C grade coffee from Kiriga in previous years!). You’ll also see PB (peaberry) which is a bit different again and usually separated from the other beans because the round cross-section of the small pea-like beans lets them pass through the holes of a screen easily.\u003c\/p\u003e\n\u003ch4\u003eThe Gakunga Family Heritage\u003c\/h4\u003e\n\u003cp\u003eKiriga was first planted in approximately 1954 by colonial settlers. At that time, a short way down the Kigio Road, a young Aloysius Gakunga was helping his father (Senior Chief for the larger Muranga county, Ndungíu Kagori) plant some of the first coffee seedlings in Gaitegi village, Muranga Location 1 (Loco One). As Aloysius got older, he would ride his bicycle past the now well-established coffee plantations and promise himself that one day he would own one himself. He realised this dream in 1976 when he took over Kiriga. Before he passed away in 2014, he passed on his estate and his love of coffee to his eldest son Brian. According to Kikuyu cultural naming systems, Brian is named after Mr Aloysius Gakunga's father, his grandfather, the man who took his son along to help plant trees all those years ago and pioneer coffee in the area.\u003c\/p\u003e\n\u003cp\u003eDr Brian Ndungíu Gakunga is a well-respected and prominent man in Kenyan coffee circles, his influence in the realm of high-quality single origin Kenyan coffee stretches well beyond the boundaries of Kiriga. His achievements are abundant, including: being a founding member and former long-serving Honorary Secretary of the Kenya Coffee Producers Association, a Board Member and Chairman of the Transitional Exchange Committee at the Nairobi Coffee Exchange, and founding Chairman of the Africa Coffee Farmers' Network. Be sure to check out \u003ca href=\"https:\/\/ozonecoffee.mom\/pages\/coffee-producer-kiriga-estate\" title=\"The Kiriga Estate Producer Story\"\u003eBrian’s Producer Story\u003c\/a\u003e for more detail on the work done at these institutions.\u003c\/p\u003e\n\u003ch4\u003eStaffing At Kiriga Estate\u003c\/h4\u003e\n\u003cp\u003eIn recent years, many estate farms near to Kiriga have gradually been sold off for the land to be redeveloped as housing estates. While this does present a challenge for the future, in the short term Brian has found a silver lining in there being less competition with neighbouring farms for skilled pickers. Fewer local farms mean more availability of the high-demand experienced workers for the harvest seasons. At Kiriga, the staff talk about having a “Kiriga Family” – up to 180 people at the busiest times of year. 30% of their workforce is made up of families who live on the estate itself year-round, the remaining staff are local smallholder farmers who commute to work when needed and depend on the estate for essential income. Some smallholder farmers who work for Kiriga have been part of the team since 1976 and will proudly tell you they have no desire to work anywhere else. The furthest afield travel an impressive 10km daily to get to work, even passing other closer estates on their commute, for the privilege of being part of Kiriga’s team.\u003c\/p\u003e\n\u003ch4\u003eEvery Detail Is Important\u003c\/h4\u003e\n\u003cp\u003eAbsolutely everything on the farm is run by the estate staff, with planning, decisions and operations overseen on a factory level. Around the year this includes a hands-on approach to pruning, weed control, nutrition, irrigation, basin digging, disease control, infilling, mulching, and planting. The estate nursery and wet mill are similarly run, with all factors efficiently run to the highest quality on-site. This coffee was processed at Kiriga’s wet mill using the traditional Kenyan Washed method. A double fermentation and extended soaking period draws out the bright acidity and cup clarity that Washed Kenyan coffee is most famous for. After drying on African raised beds, the estate delivers both parchment coffee (the Washed process coffee still in its parchment layer) and Mbuni (Natural process coffee dried in the cherry) to the commercial dry mill for milling and grading before sale at the Nairobi Coffee Exchange or through direct channels.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eKenya\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Central Province\u003c\/li\u003e\n\u003cli\u003eDistrict: Murang’a\u003c\/li\u003e\n\u003cli\u003eConstituency: Gatanga\u003c\/li\u003e\n\u003cli\u003eNearest town: Thika\u003c\/li\u003e\n\u003cli\u003eEstate: \u003cstrong\u003eKiriga\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eSize: 51 hectares\u003c\/li\u003e\n\u003cli\u003eProducer: Dr Brian Gakunga\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,550–1,650 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietals: \u003cstrong\u003eSL28 \u0026amp; SL34\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eSize grading: \u003cstrong\u003eAB\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS coordinates: \u003ca href=\"https:\/\/goo.gl\/maps\/STjen3thHE5G4UJe9\" rel=\"noopener\" target=\"_blank\"\u003e 1°00'16.5\"S 37°01'47.6\"E \u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eMedium\u003c\/b\u003e\u003cbr\u003e\u003cem\u003eRoasted with a steady but purposeful pace, this profile moves confidently through first crack and carries on right to the very edge of second, stopping just short to preserve clarity. That extra touch of development helps build this AB lot’s candy‑like sweetness and rounded body, while still keeping the cup bright, juicy and highly drinkable. Expect vibrant cherry and lime notes up front, supported by a soft, sugary sweetness, with a gentle blackcurrant finish rather than anything overtly roasty or heavy.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Cherry, lime, blackcurrant.\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/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\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 6\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 86\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you’d like to find out more about how we score coffees, make sure to read our blog post \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003e “What Do Coffee Cupping Scores Actually Mean?” \u003c\/a\u003e\u003c\/p\u003e","brand":"Kenya","offers":[{"title":"Beans \/ 220g","offer_id":55575108714881,"sku":"D12 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55575108747649,"sku":"D12 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55575108780417,"sku":"D12 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55575108813185,"sku":"D12 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55575108845953,"sku":"D12 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55575108878721,"sku":"D12 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55575108911489,"sku":"D12 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55575108944257,"sku":"D12 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55575108977025,"sku":"D12 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55575109009793,"sku":"D12 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55575109042561,"sku":"D12 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55575109075329,"sku":"D12 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55575109108097,"sku":"D12 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55575109140865,"sku":"D12 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55575109173633,"sku":"D12 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55575109206401,"sku":"D12 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55575109239169,"sku":"D12 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55575109271937,"sku":"D12 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55575109304705,"sku":"D12 220GB","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 500g","offer_id":55575109337473,"sku":"D12 500GB","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55575109370241,"sku":"D12 1GB","price":35.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_KEN_Kiriga_AB.png?v=1777374968"},{"product_id":"bolivia-gregorio-nancy-palli-mosto-fermented-washed","title":"Bolivia: Gregorio \u0026 Nancy Palli, Mosto Fermented Washed","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Gregorio \u0026amp; Nancy Palli, Mosto Fermented Washed \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eBright, juicy \u003cstrong\u003elime \u003c\/strong\u003eand \u003cstrong\u003eblackcurrant\u003c\/strong\u003e hit first - the kind of vivid fruit clarity you get from mosto fermentation done well. Deep \u003cstrong\u003ecocoa \u003c\/strong\u003erounds out the finish, bringing everything into balance.\u003c\/p\u003e\n\u003cp\u003eThis Bolivian Caturra and Catuai coffee is a combination of lots harvested from two neighbouring farms. It was grown by Gregorio Palli and his daughter Nancy, on their farms facing each other over a hillside, before heading to the Agricafe Buena Vista mill to be processed using their Mosto Fermented Washed technique.\u003c\/p\u003e\n\u003ch4\u003eA Family Story \u003c\/h4\u003e\n\u003cp\u003eWhen Gregorio was a young boy, his parents decided to move from their home in the Muñecas province of Bolivia (just north of Lake Titicaca) and travelled to the Caranavi area to provide him a better education. There was no school in their town, the roughly 100km relocation was worth it to give Gregorio a good start in life.  \u003c\/p\u003e\n\u003cp\u003eGregorio is now a full-time coffee producer, living on his 12-hectare farm with his wife Daisy and his two youngest children. In his free time, Gregorio enjoys going on walks around town with his kids, swimming in the river, and playing football. He has owned his coffee farm for 35 years now and the little ones love to help their dad out when they can. His brother Julio also runs his own coffee farm nearby. As does his daughter Nancy (one of his two grown-up children from his first marriage) who has graduated from playing on the farm to running her own, and whose coffee we’ve also got here. Clearly the move to Caranavi was a felicitous decision for Abuela y Abuelo Palli!  \u003c\/p\u003e\n\u003ch4\u003eThe Best Bolivian Coffee \u003c\/h4\u003e\n\u003cp\u003eThe Caranavi province sits towards the western edge of Bolivia, on the eastern slopes of the Andes mountain range. Caranavi means \"high place\" in the Aymara language, one of the indigenous languages spoken in Bolivia. Caranavi province is in a transitional zone between the high Andes and the Amazon basin, it’s known for its lush vegetation and has been dubbed the \"Coffee Capital of Bolivia\" for its ideal growing conditions and over 13,000 hectares of plantations. Caranavi is the hub for amazing Bolivian specialty coffee. Caranavi town (the capital of the province) itself is too low altitude to grow coffee so the farms are all situated in the surrounding hills. The Palli family’s farms are dotted around the Copacabana colonia (the Bolivian term for small agricultural villages), as are some other Ozone favourites such as Vincent Palli and Martin Chirino. It’s safe to say the region produces some truly delicious coffees. \u003c\/p\u003e\n\u003ch4\u003eTigers and Gold \u003c\/h4\u003e\n\u003cp\u003eGregorio’s farm covers 12 hectares in total but only 2 hectares are currently used to grow coffee. It is named Volcán del Tigré, which translates to “Tiger’s Volcano” in English, although “tigré” is used locally to mean jaguars. Prior to becoming the well-tended specialty coffee farm it is today, the land used to be very overgrown with wild vegetation. Local people used to say that they saw smoke rising from one of the hills in the jungle, they thought it must be a volcano. Legend has it that when smoke comes from the hills, there's gold to be found there! Around the same time, nearby residents also noticed what appeared to be a footpath running through the land – this turned out to be a tiger's path, worn into the landscape by prowling big cats. To this day, Gregorio doesn't keep animals on the farm as they might become el tigrés next meal. He is looking to expand his coffee-growing area over more of the ten other hectares on his farm and is really excited about what the future at Volcán del Tigre holds.  \u003c\/p\u003e\n\u003cp\u003eNancy’s farm is a little smaller than her father’s, situated just across the valley on the opposite hillside. As is more common for Bolivian coffee farmers, her land doesn’t have a set name. That tends to only be the case with larger or more established farms, such as Gregorio’s, and Nancy has not been in the business as long as her dad. She hasn’t quite got to the naming level yet, but with coffee this good we’re sure it’s in her future. She lives on the farm with her family, where Roland had the great pleasure of meeting everyone on his last trip in 2025.\u003c\/p\u003e\n\u003ch4\u003eTomorrow Looks Bright\u003c\/h4\u003e\n\u003cp\u003eBoth farms are part of the Sol de la Mañana project, run by our Bolivian exporting partners Agricafe. Gregorio says he's already learned a great deal about sowing coffee and fighting coffee pests. He's had issues in the past with leaf rust, borer beetle, and mycena citricolor, but thanks to the program he's been able to get them all under control. When growing coffee on such a small plot of land, even a small portion of the coffee harvest being lost to pests can be devastating to a producer, so ensuring harvests remain unspoiled is vital to maintaining a stable income. Nancy is just starting out with her specialty coffee farming journey, so the guidance is incredibly useful. \u003c\/p\u003e\n\u003cp\u003eThe program provides training in coffee agronomy to small producers. Meaning “The Sun of Tomorrow”, this program supports small local producers to increase their long-term efficiency and quality of production so that they can become sustainable. The Los Rodriguez farms play into this, with the varietals, techniques, and processing which they develop on the farms being passed on to the Sol De La Mañana producers. The producers get support in understanding not just coffee agronomy but cupping, the coffee markets, and much more. The coffee from these producers is delivered to Agricafe’s mill, Buena Vista, in the evening and processed there. Each lot is rigorously separated, measured and controlled to ensure the very best quality coffee.  \u003c\/p\u003e\n\u003ch4\u003eJuicy Processing For Juicy Tasting Notes \u003c\/h4\u003e\n\u003cp\u003eThe coffee for this lot came from a mix of Caturra and Catuai from both Nancy and Gregorio’s farms and was taken to the nearby Buena Vista mill to be processed with the Mosto Fermented Washed technique. Mosto is a Spanish word which describes fresh fruit juices - specifically before they are fermented. The same root gives the English word for this, used in wine-making - a Must.  \u003c\/p\u003e\n\u003cp\u003eStarting with two batches of coffee, the first is processed using the regular Washed technique (depulped, fermented in a closed tank, rinsed, and taken to dry) and the liquids from that first fermentation are saved. With the pH and microbial levels closely monitored and managed, the next batch of coffee cherries then goes through its own processing – with the fermentation step carried out with the coffee beans submerged in this mosto juice. Once the fermentation has broken down any remaining pulp, this is also rinsed and dried. Utilising these fresh, already fermenting juices for the second coffee gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees. \u003c\/p\u003e\n\u003cp\u003eTo dive into Mosto coffee processing in more detail, check out our blog article here: \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/coffee-processing-explained\/what-is-mosto-processing\" rel=\"noopener\" target=\"_blank\"\u003ehttps:\/\/ozonecoffee.mom\/blogs\/coffee-processing-explained\/what-is-mosto-processing\u003c\/a\u003e\u003c\/p\u003e\n\u003ch1\u003e\n\u003cstrong\u003eTraceability\u003c\/strong\u003e \u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003eDepartment: La Paz \u003c\/li\u003e\n\u003cli\u003eProvince: Caranavi \u003c\/li\u003e\n\u003cli\u003eColonia: Copacabana \u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eGregorio \u0026amp; Nancy Palli \u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,400 - 1,650 m.a.s.l \u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCaturra \u0026amp; Catuai \u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eMosto Fermented Washed \u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eGPS: 15°48'56.8\"S 67°31'40.9\"W \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: Lime, blackcurrant, cocoa.\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\/8 \u003c\/li\u003e\n\u003cli\u003eAcidity: 6\/8 \u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6\/8 \u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eAftertaste: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eCorrection: +36 \u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eTotal: 87\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55632616718721,"sku":"A42 220B","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55632616685953,"sku":"A42 500B","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55632616751489,"sku":"A42 1B","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55632616784257,"sku":"A42 220E","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55632616817025,"sku":"A42 500E","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55632616849793,"sku":"A42 1E","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55632616882561,"sku":"A42 220FF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55632616915329,"sku":"A42 500FF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55632616948097,"sku":"A42 1FF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55632617013633,"sku":"A42 220MF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55632616980865,"sku":"A42 500MF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55632617046401,"sku":"A42 1MF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55632617079169,"sku":"A42 220CF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55632617111937,"sku":"A42 500CF","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55632617144705,"sku":"A42 1CF","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55632617177473,"sku":"A42 220P","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55632617210241,"sku":"A42 500P","price":24.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55632617243009,"sku":"A42 1P","price":42.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55632617275777,"sku":"A42 220GB","price":9.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55632617308545,"sku":"A42 1GB","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_Palli_Mosto_W_3ae7734f-5cae-474e-bcfb-fe890fa2e1e1.png?v=1779894268"},{"product_id":"peru-la-esmeralda-organic","title":"Peru: La Esmeralda (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeru: La Esmeralda, Catuai \u0026amp; Marshell, Washed (Organic)\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eA super smooth and creamy \u003cstrong\u003ecaramel\u003c\/strong\u003e fills this cup. A gentle \u003cstrong\u003eplum\u003c\/strong\u003e fruitiness as it cools and a hint of \u003cstrong\u003enutmeg\u003c\/strong\u003e on the finish rounds out the easy drinking coffee. \u003cbr\u003e \u003cbr\u003eThis lot is a new partnership for Ozone and the very first time we’re roasting coffee from La Esmeralda. We selected Kelvin's Washed Catuai and Marshell from the countless samples that cross our cupping table because it simply stood out as a great tasting coffee. It showcases a notably different flavour profile to La Mandarina (another Peruvian lot we’ll be releasing soon) despite coming from farms which are geographically quite close together, really showcasing the variety of flavour profiles Peruvian coffee can offer. \u003c\/p\u003e\n\u003ch4\u003eThe perfect recipe \u003c\/h4\u003e\n\u003cp\u003eThe La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Irene Herrera (La Mandarina) whose coffee we will be releasing later this season. The area is home to the El Horcon Comite (a small producer group) of which Kelvin Guerrero is part. Kelvin is 29 years old, young by wider coffee producer standards but typical in Peru where younger farmers are quite common. His farm sits at 1,850 metres above sea level. He has processed this lot in a very classic way for the region, fully Washed using a tiled tank and then sun dried. \u003c\/p\u003e\n\u003cp\u003eHe's currently farming 2 hectares, planted predominantly with Catuai alongside a small amount of Marshell, a more recent addition to the farm.\u003c\/p\u003e\n\u003cp\u003eMarshell's origins are still being debated. The most widely held view is that it's a natural mutation of Bourbon, first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law Marcelino. An alternative theory, backed by some genetic testing, suggests Marshell may be related to Costa Rica 95, a Catimor-group cultivar developed by ICAFE from Caturra and Timor Hybrid 832\/1. No definitive published research has settled the question either way.\u003c\/p\u003e\n\u003cp\u003eWhat both theories agree on is the disease resistance. Many Peruvian farmers were encouraged to plant Catimor varietals through the mid-2010s by cooperatives, exporters, and government programmes to help combat leaf rust and other diseases. Catimors divide opinion in the coffee community: partial Robusta genetics can lead to flat, vegetal cup profiles when not handled with care. This lot is a reminder that they don't have to.\u003c\/p\u003e\n\u003cp\u003eFor more on the coffee varietals behind Marshell, read our varietal guides on \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-catimor\" title=\"Find our more about the Catimor coffee varietal\" rel=\"noopener\" target=\"_blank\"\u003eCatimor,\u003c\/a\u003e \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-bourbon\" title=\"Find out more about the Bourbon coffee varietal\" rel=\"noopener\" target=\"_blank\"\u003eBourbon,\u003c\/a\u003e and \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-marshell\" title=\"Find out more about the Marshell coffee varietal\" rel=\"noopener\" target=\"_blank\"\u003eMarshell\u003c\/a\u003e itself.\u003c\/p\u003e\n\u003ch4\u003eCoffee in Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.  \u003cbr\u003e \u003cbr\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.  \u003cbr\u003e \u003cbr\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.\u003c\/p\u003e\n\u003ch4\u003eThe World Leader In Organic Coffee \u003c\/h4\u003e\n\u003cp\u003eDespite being the 9th largest producing country globally, exporting approximately 3,772,000 bags of coffee annually, Peru is presently the world’s largest exporter for Organic coffee. Roughly 90,000 hectares of coffee-growing farmland in Peru is certified Organic, as is La Esmeralda. The main driver of this trend is that the vast majority of production in the country is carried out by smallholder producers who lack the resources to invest in chemical products for use on their farms. This does however present a huge risk from the ever-increasing threat of coffee leaf rust, exacerbated by climate change, which has had a major impact in Peru where pesticide and fungicide use is rare.  \u003c\/p\u003e\n\u003ch1\u003e\n\u003cstrong\u003eTraceability\u003c\/strong\u003e \u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca \u003c\/li\u003e\n\u003cli\u003eProvince: San Ignacio \u003c\/li\u003e\n\u003cli\u003eDistrict: La Coipa \u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Esmeralda\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eKelvin Guerrero \u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 1,850 m.a.s.l \u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eCatuai, Marshell \u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e \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: Caramel, plum, nutmeg.\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\/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\/8 \u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eOverall: 6.5\/8 \u003c\/li\u003e\n\u003cli\u003eCorrection: +36 \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal: 86\/100\u003c\/strong\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium to medium dark\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eA nice steady pace through first and up to the edge of second will develop the sweetness well without pushing it into the darker chocolate flavours.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55756424774017,"sku":"D11 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55756424806785,"sku":"D11 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55756424839553,"sku":"D11 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55756424872321,"sku":"D11 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55756424905089,"sku":"D11 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55756424937857,"sku":"D11 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55756424970625,"sku":"D11 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55756425003393,"sku":"D11 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55756425036161,"sku":"D11 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55756425068929,"sku":"D11 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55756425101697,"sku":"D11 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55756425134465,"sku":"D11 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55756425167233,"sku":"D11 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55756425200001,"sku":"D11 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55756425232769,"sku":"D11 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55756425265537,"sku":"D11 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55756425298305,"sku":"D11 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55756425331073,"sku":"D11 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55756425363841,"sku":"D11 220GB","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55756425396609,"sku":"D11 1GB","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Peru_LaEsmerelda_Organic.png?v=1782140821"},{"product_id":"bolivia-la-avanzada","title":"Bolivia: La Avanzada","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: Jeivert Panuni, Honey\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eRaspberry\u003c\/strong\u003e, \u003cstrong\u003eblackberry\u003c\/strong\u003e and \u003cstrong\u003eredcurrant\u003c\/strong\u003e layer up in the cup like a summer berry medley, bright and juicy from the first sip, before shifting to a sweet cooked \u003cstrong\u003eapple\u003c\/strong\u003e finish.\u003c\/p\u003e\n\u003cp\u003eThis is the third and final coffee that we’ve released from Jeivert’s neck of the woods this year and we think that it’s a truly delicious Bolvian coffee. This particular lot is a Honey processed mix of Catuai, Caturra, and Typica, all grown on Jeivert’s own farm La Avanzada and processed at his mill. \u003c\/p\u003e\n\u003ch4\u003eOff The Beaten Track\u003c\/h4\u003e\n\u003cp\u003eThe remote, 200-hectare region of Irupana sits in the South Yungas province towards the most westerly edge of Bolivia, nestled among the Andes mountain range that straddles the edge of the country. It’s to the south of Caranavi, the largest coffee-growing region in the country, and boasts a similar verdant (albeit slightly drier), high-altitude terrain that make excellent conditions for growing coffee, reflected in the region’s strong history of coffee farming. Farms in Irupana are small (on average around 5 hectares) and around 1,800 people live locally.\u003c\/p\u003e\n\u003cp\u003eWe’ve only sourced coffee from the region a handful of times in previous years. It’s common for coffee from more remote areas of Bolivia to be blended lots, often made up of contributions from multiple smallholders, which means we can’t always trace the coffee back to individual farms. Thanks to improved traceability and deeper collaboration with the Sol de la Mañana program, we’re now seeing more availability of single-producer lots like this one from Jeivert. Roland was particularly excited about this new development for our 2025 harvest Bolivian coffees and said, \"It’s a significant step forward - not just for transparency, but for recognising the skill and dedication of individual farmers whose work could otherwise go unnamed\".\u003c\/p\u003e\n\u003ch4\u003eRevolutionary Coffee\u003c\/h4\u003e\n\u003cp\u003eJeivert is a 2nd generation coffee producer and has 5 Hectares of coffee at his farm, La Avanzada. Meaning \"The Advance\".  This name came about because Irupana was the home of Pedro Domingo Murillo, a 18th Century figure who is credited as an early revolutionary and patriot for the independence movement of Bolivia from Spanish rule.\u003c\/p\u003e\n\u003cp\u003eAs this area is a little further away from Caranavi than most of the small producers we buy from in the Yungas, it means that it’s not practical to process the coffee at the Buena Vista Mill. The other Bolivian producers we buy from are processed by Agricafe, either at Buena Vista in Caranavi or El Fuerte in Samaipata). Irupana is too far to deliver fresh cherry to Buena Vista mill (about 4 hours’ drive each way), the small producers in this area typically sell their coffee as cherry in the town to traders. \u003c\/p\u003e\n\u003ch4\u003eGoing It Alone\u003c\/h4\u003e\n\u003cp\u003eEnthusiastic and a self-confessed coffee lover, Jeivert Pañuni is a second-generation coffee producer and was previously part of the Irupana Cooperativo. This large coffee co-operative bought and processed nearly all the coffee in Irupana in 2016 (how we first came to buy his coffee way back when!) and is where he started out in coffee and began developing his skills as a producer. In 2017, Jeivert had been learning a lot at the Cooperative but was convinced there was a better way to get the best results (and value) from the great coffees produced in the region, so he set up his own micro-mill to process his coffee.\u003c\/p\u003e\n\u003cp\u003eThis quickly showed itself to be a good choice, with the Irupana Cooperativo closing in 2019 as the number of local producers declined (many moving to Coca leaf production). His wet mill is equivalent to the family micro-mills in Costa Rica, just enough for his farm La Avanzada and a bit of cherry from his neighbours. He has constructed a purpose-built brick drying room with raised beds inside, protecting the coffee from the elements while allowing good airflow. It's modest by any commercial standard but has been transformative for the area. He has experimented with Washed and Honey processing, the feedback from Daniela Rodriguez of Agricafe was that the Honey was the way forward - both for great cupping results and because it's not such a common or popular processing style in Bolivia as Washed.\u003cbr\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eDepartment: La Paz\u003c\/li\u003e\n\u003cli\u003eRegion: Yungas\u003c\/li\u003e\n\u003cli\u003eProvince: Caranavi\u003c\/li\u003e\n\u003cli\u003eTown: Irupana town\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Jeivert Pañuni\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLa Avanzada\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,500\u003cspan\u003e–\u003c\/span\u003e1,750 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eTypica, Caturra and Catuai\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eHoney\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eRoast Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium Dark.\u003c\/strong\u003e Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eJuicy, mango, lychee, papaya.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eSweetness: 7\/8\u003c\/li\u003e\n\u003cli\u003eAcidity: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eMouthfeel: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eFlavour: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eAftertaste: 6\/8\u003c\/li\u003e\n\u003cli\u003eBalance: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eOverall: 7.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal: 89\/100\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003e\"What Do Coffee Cupping Scores Actually Mean?\"\u003c\/a\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55835077443969,"sku":"A44 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835077476737,"sku":"A44 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835077509505,"sku":"A44 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835077542273,"sku":"A44 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835077575041,"sku":"A44 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835077607809,"sku":"A44 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835077640577,"sku":"A44 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835077673345,"sku":"A44 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835077706113,"sku":"A44 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835077738881,"sku":"A44 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835077771649,"sku":"A44 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835077804417,"sku":"A44 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835077837185,"sku":"A44 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835077869953,"sku":"A44 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835077902721,"sku":"A44 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835077935489,"sku":"A44 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835077968257,"sku":"A44 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835078001025,"sku":"A44 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55835078033793,"sku":"A44 220GB","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55835078066561,"sku":"A44 1GB","price":44.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_La_Avanzada.png?v=1782747705"},{"product_id":"peru-einer-saldivar-cansaboca-washed","title":"Peru: Einer Saldivar - Cansaboca, Washed (Organic)","description":"\u003ch1\u003e\u003cb\u003ePeru: Einer Saldivar - Cansaboca, Washed (Organic)\u003c\/b\u003e\u003c\/h1\u003e\n\u003cp\u003eFresh \u003cstrong\u003ered apple\u003c\/strong\u003e is balanced by a heap of soft \u003cstrong\u003edemerara sugar\u003c\/strong\u003e on the finish and aftertaste of this cup. As it cools, the apple softens with a delicate \u003cstrong\u003esatsuma\u003c\/strong\u003e coming through alongside it. \u003cbr\u003e \u003cbr\u003eWe visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on a lower plot of land than Einer’s main farm. We’ve also got the contrasting lot available for purchase \u003ca href=\"https:\/\/ozonecoffee.mom\/products\/peru-einer-saldivar-el-cedro\" target=\"_blank\" title=\"Peru: Einer Saldivar, El Cedro #2 (Organic)\" rel=\"noopener\"\u003ehere\u003c\/a\u003e - we highly recommend tasting both coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug.\u003c\/p\u003e\n\u003ch4\u003eWorth The Journey \u003c\/h4\u003e\n\u003cp\u003eEiner Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm. \u003c\/p\u003e\n\u003cp\u003eHaving inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional Bourbon coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm.  \u003cbr\u003e \u003cbr\u003eIt is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, we would never have known about Einer’s delicious coffee and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.\u003c\/p\u003e\n\u003ch4\u003eInvestments At Origin \u003c\/h4\u003e\n\u003cp\u003eIn August 2023, during his visit, Roland discussed with Einer the issues they were facing with their coffee processing equipment. The depulper, fermentation tank, and processing station (essential equipment for preparing the harvested coffee before it's sent to the dry mill) were in need of some maintenance. The fermentation tank was cracked and hard to clean, the depulper was misaligned, and the overall equipment was in disrepair. As a result, a large portion of the harvest failed to meet the high specialty coffee grade that Einer’s farm is capable of producing and ended up as commercial coffee, which fetches a much lower market price. In partnership with Origin Coffee Lab, who helped coordinate the work using local suppliers for materials and labour, Ozone covered the costs for the necessary repairs.\u003c\/p\u003e\n\u003ch4\u003eSame But Different\u003c\/h4\u003e\n\u003cp\u003eAt harvest time Einer uses a donkey to transport most of his picked cherry down the hill from the farm to his wet mill located at the house. Both of the coffees that we have bought from El Cedro this year are the same varietal (Bourbon) and both have been Washed processed at Einer’s wet mill. The only difference between these very different-tasting coffees is the time within the harvest that each was processed. Einer is very methodical and controlled with how he treats every batch, following the same steps to process each picking, but there are naturally differences that occur day to day. These arise from the area of trees being harvested and the weather on the farm. There will naturally be a small variance in the cherries themselves depending on which part of the farm they come from - more sun, more drainage, less wind etc will all impact how the coffee cherries mature. Then when it comes to processing, any small difference in climatic conditions outside his control will affect how the coffee ferments and dries, a slightly faster ferment or longer drying stage will all lead to changes in the final cup profile. \u003cbr\u003e \u003cbr\u003eAfter visiting Einer at his house last year, we loaded up the coffee he had ready for delivery into the back of our pick-up truck and went down to the nearest town, Colasay, and the local office for our exporter, Origin Coffee Lab. Mercy Fernandez is based out of this satellite office 3 days a week and when a producer like Einer delivers coffee she samples it - it is hulled, checked for physical defects, roasted, and cupped. It is all weighed and the producer waits to hear the final results - and the price which this determines. \u003cbr\u003e \u003cbr\u003eAt the office, once Mercy had checked the other lot details for the two coffees Einer had ready for her, Roland cupped them with her. Both great coffees, but quite different in profile. She explained that one lot came from a different bit of land - about 50m lower in altitude than the main plot of El Cedro. Roland and Einer had walked past the small area on their way up to see El Cedro earlier that day. Excited to have different profiles from the two different areas, he agreed we'd take this lot. An important question though, what should it be called? It took Mercy and Einer a minute to remember what name they'd decided to give this plot of land - “Cansaboca”. Translating directly as \"tired mouth\", Roland was a little confused before Mercy explained this is the name of a local fruit - so called for the sticky, dense texture that makes eating it hard work!\u003c\/p\u003e\n\u003ch4\u003eCoffee in Peru\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.  \u003cbr\u003e \u003cbr\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.  \u003cbr\u003e \u003cbr\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.  \u003cbr\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eFarm Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: El Cedro\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cstrong\u003eBourbon\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eFurther Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"TextRun SCXW161156675 BCX0\" lang=\"EN-GB\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SCXW161156675 BCX0\"\u003eRed apple, demerara sugar, satsuma\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClean Cup: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eSweetness: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAcidity: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eMouthfeel: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eFlavour: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eAftertaste: (1-8): 6\u003c\/li\u003e\n\u003cli\u003eBalance: (1-8): 6.5\u003c\/li\u003e\n\u003cli\u003eOverall: (1-8): 7\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTotal (max 100): 87\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" rel=\"noopener\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium dark\u003c\/strong\u003e\u003cem\u003e\u003cbr\u003eThrough the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835166572929,"sku":"A22 220B","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835166605697,"sku":"A22 500B","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835166638465,"sku":"A22 1B","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835166671233,"sku":"A22 220E","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835166704001,"sku":"A22 500E","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835166736769,"sku":"A22 1E","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835166769537,"sku":"A22 220FF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835166802305,"sku":"A22 500FF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835166835073,"sku":"A22 1FF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835166867841,"sku":"A22 220MF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835166900609,"sku":"A22 500MF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835166933377,"sku":"A22 1MF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835166966145,"sku":"A22 220CF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835166998913,"sku":"A22 500CF","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835167031681,"sku":"A22 1CF","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835167064449,"sku":"A22 220P","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835167097217,"sku":"A22 500P","price":26.2,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835167129985,"sku":"A22 1P","price":45.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835167162753,"sku":"A22 220GB","price":11.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835167228289,"sku":"A22 1GB","price":35.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Salvidar_W_Bourbon.png?v=1782747705"},{"product_id":"peru-irene-herrera-la-mandarina-marshell-washed","title":"Peru: Irene Herrera - La Mandarina, Marshell, Washed","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Irene Herrera - La Mandarina, Marshell, Washed\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003eThis elegant cup opens with a burst of \u003cstrong\u003etangerine\u003c\/strong\u003e followed by \u003cstrong\u003estrawberry fondants\u003c\/strong\u003e and a spoonful of \u003cstrong\u003ebrown sugar.\u003c\/strong\u003e As it finishes, there's a little \u003cstrong\u003elime\u003c\/strong\u003e juice and a delicate floral note too.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhile looking through samples from Cajamarca in Peru, this Washed Marshell coffee really stood out on the cupping table for its elegance and clarity. We were cupping with the Origin Coffee Lab team (our local exporters) and looking for something really tasty to fill a gap in our Peruvian coffee offering this year. When they shared the name of the producer with Roland - Irene Herrera - it was a light bulb moment.\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch4\u003eA Happy Coincidence\u003c\/h4\u003e\n\u003cp\u003eThe La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Kelvin Guerrero (La Esmerelda) whose coffee we released earlier this year. \u003c\/p\u003e\n\u003cp\u003eIn 2022 Roland went to Peru for the first time, after we had purchased some coffees from there the year previous. It was his first trip with Origin Coffee Lab - who we’re now lucky enough to know well - and they headed to the La Coipa village. Through the course of the morning they walked past several coffee farms, finishing up at their destination for lunch at the house of head of Gallitos de Rocas comite, Milciades Minga… and his wife Irene Herrera!\u003c\/p\u003e\n\u003ch4\u003eHospitality and Horticulture\u003c\/h4\u003e\n\u003cp\u003eThe couple's house is a little larger than some other nearby houses, maybe because Milciades is also a carpenter. The top floor is used for drying coffee, with living space and kitchen below. Guinea Pigs are kept inside in a pen - a staple food animal in Peru, known as Cuy (pronounced Coo-ee). Alongside a big lunch by Irene, they enjoyed an excellent fruit punch made in a barrel by mixing fruit juice and the local cane sugar spirit Yonke.\u003c\/p\u003e\n\u003cp\u003eThe farm La Mandarina is just behind the house and includes a small nursery of baby plants. As with many Cajamarca farms, it's a steep climb to the top and Roland was hard pressed to keep up with Irene! The small estate spans from 1,750 to 2,000 metres above sea level. Irene cultivates Caturra, Marshell, and Bourbon varieties - the lot we have here has been separated from the Marshell trees only. The flowering period occurs from October to December, and the harvest takes place between May and September, with peak months from June to August 2024. \u003c\/p\u003e\n\u003cp\u003eOnce selectively picked, as is typical in Peru, the coffee has been Washed processed. The cherries are depulped, fermentated in a tank for 24-36 hours, washed, and dried in solar dryers for 10-15 days.\u003c\/p\u003e\n\u003ch4\u003eMysterious Marshell \u003c\/h4\u003e\n\u003cp\u003eMarshell's origins are still being debated. The most widely held view is that it's a natural mutation of Bourbon, first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law Marcelino. An alternative theory, backed by some genetic testing, suggests Marshell may be related to Costa Rica 95, a Catimor-group cultivar developed by ICAFE from Caturra and Timor Hybrid 832\/1. No definitive published research has settled the question either way.\u003cbr\u003eWhat both theories agree on is the disease resistance. Many Peruvian farmers were encouraged to plant Catimor varietals through the mid-2010s by cooperatives, exporters, and government programmes to help combat leaf rust and other diseases. Catimors divide opinion in the coffee community: partial Robusta genetics can lead to flat, vegetal cup profiles when not handled with care. This lot is a reminder that they don't have to.\u003c\/p\u003e\n\u003cp\u003eFor more on the coffee varietals behind Marshell, read our varietal guides on \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-catimor\" title=\"Ozone Coffee Blogs Coffee Varietal Catimor\"\u003eCatimor\u003c\/a\u003e, \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-bourbon\" title=\"Ozone Coffee Blogs Coffee Varietal Bourbon\"\u003eBourbon\u003c\/a\u003e, and \u003ca href=\"https:\/\/ozonecoffee.mom\/blogs\/varietals\/coffee-varietal-marshell\" title=\"Ozone Coffee Blogs Coffee Varietal Marshell\"\u003eMarshell\u003c\/a\u003e itself.\u003c\/p\u003e\n\u003ch4\u003eThe World Leader in Organic Coffee \u003c\/h4\u003e\n\u003cp\u003eDespite being the 9th largest producing country globally, exporting approximately 3,772,000 bags of coffee annually, Peru is presently the world’s largest exporter for Organic coffee. Roughly 90,000 hectares of coffee-growing farmland in Peru is certified Organic, as is La Mandarina. The main driver of this trend is that the vast majority of production in the country is carried out by smallholder producers who lack the resources to invest in chemical products for use on their farms. This does however present a huge risk from the ever-increasing threat of coffee leaf rust, exacerbated by climate change, which has had a major impact in Peru where pesticide and fungicide use is rare.  \u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eLa Coipa\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIrene Herrera\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: La Mandarina\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,750-2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMarshell\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes: \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTangerine, strawberry fondant, brown sugar\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cu\u003eCup of Excellence Cupping Scores\u003c\/u\u003e\u003c\/div\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\/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: 6.5\/8\u003c\/li\u003e\n\u003cli\u003eCorrection: (+36): +36\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eTotal: 87\/100\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/what-do-coffee-cupping-scores-actually-mean\" target=\"_blank\"\u003eWhat Do Coffee Cupping Scores Actually Mean?\u003c\/a\u003e” and if you'd like to try cupping yourself, we've got a guide to that too! \u003ca rel=\"noopener\" href=\"https:\/\/ozonecoffee.mom\/blogs\/journal\/coffee-cupping\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information \u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eMedium\u003cbr\u003e\u003c\/strong\u003e\u003cem\u003e\u003cspan\u003eThrough first and all the way up to the edge of second, but keep it light enough for the juicy tropical fruit to come through.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55835174928769,"sku":"C43 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55835174961537,"sku":"C43 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55835174994305,"sku":"C43 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55835175027073,"sku":"C43 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55835175059841,"sku":"C43 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55835175092609,"sku":"C43 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55835175125377,"sku":"C43 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55835175158145,"sku":"C43 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55835175190913,"sku":"C43 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55835175223681,"sku":"C43 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55835175256449,"sku":"C43 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55835175289217,"sku":"C43 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55835175321985,"sku":"C43 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55835175354753,"sku":"C43 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55835175387521,"sku":"C43 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55835175420289,"sku":"C43 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55835175453057,"sku":"C43 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55835175485825,"sku":"C43 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55835175518593,"sku":"C43 220GB","price":12.5,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55835175584129,"sku":"C43 1GB","price":33.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Irene_Herrera_La_Mandarina.png?v=1782747705"},{"product_id":"bolivia-la-linda-caturra-coco-natural","title":"Bolivia: La Linda, Caturra, Coco Natural","description":"\u003ch1\u003e\u003cstrong\u003eBolivia: La Linda, Caturra, Coco Natural\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis coffee is a real sweet treat - leading with \u003cstrong\u003elemon\u003c\/strong\u003e \u0026amp; \u003cstrong\u003elimeade\u003c\/strong\u003e before shifting into \u003cstrong\u003eraspberry\u003c\/strong\u003e and \u003cstrong\u003estrawberry candy\u003c\/strong\u003e. A little \u003cstrong\u003eplum\u003c\/strong\u003e edge develops it as it cools to remind you of the coco natural processing, but it's a very elegant version of a naturally processed coffee.\u003c\/p\u003e\n\u003cp\u003eIf you ask Pedro Rodriguez about Finca La Linda he’ll tell you “This is where the dream started”. We think that this coffee is definitely dreamy, so the results match the aspiration! This is the only Bolivian coffee we’ve sourced from Finca La Linda this harvest, a small-batch exceptional quality Coco Natural process Caturra.\u003c\/p\u003e\n\u003ch4\u003eThe Necessary Shift\u003c\/h4\u003e\n\u003cp\u003eLa Linda is one of the Fincas Los Rodriguez, run since 2012 by our friends at Agricafe in Bolivia. At a time when many smallholder farmers were abandoning Bolivian coffee altogether, the Rodriguez family made the bold decision to begin farming for themselves. By the early 2010s Bolivian coffee production had gone into freefall - annual exports dropped from roughly 70,000 bags in 2010 to just 22,000 bags by 2019. Facing a nearly overwhelming combination of challenging terrain, lack of infrastructure investment, political instability, and climate change, Pedro, Daniela and Pedro Pablo felt that if coffee production was going to survive in Bolivia, they would need to start farming themselves.\u003c\/p\u003e\n\u003ch4\u003eA Shining Example\u003c\/h4\u003e\n\u003cp\u003eThe family acquired land near their Buena Vista mill in Caranavi to establish Finca La Linda. Rather than following traditional farming practices common in the region, they took an extremely methodical, innovative and scientific approach. They consulted leading specialty coffee agronomists from around the world, trialled different varieties and techniques, and carefully documented everything they learned. They also brought in Iván Hugas, an oenologist from the Argentinian wine industry, to guide their approach to fermentation at the wet mill. The exceptionally well controlled processing at Buena Vista is a core component of the high-quality coffee Agricafe are now known for.\u003c\/p\u003e\n\u003cp\u003eLa Linda holds a special place in Agricafe’s hearts, as what they learned here helped develop and shape the plans for all their future farms and became the basis of the guidance offered through the Sol De La Mañana program. While the lush eastern region of Los Yungas is traditionally where Bolivian coffee production is concentrated, La Linda and 7 other Rodriguez farms are located in Caranavi, famous for its fertile soils and high altitude. Now growing Caturra, Catuai, SL28, Java, and Bourbon between two mountains coated in dense forest, it is both a peaceful haven and one of Pedro and Daniella’s biggest success stories. The family also made a commitment to growing eco-friendly coffee and championing conservation from the outset, aiming to keep 60% of their land as nature reserves with coffee trees planted as agroforest amongst the native woodland.\u003c\/p\u003e\n\u003ch4\u003eClassic Caturra\u003c\/h4\u003e\n\u003cp\u003eThe coffee we’ve got here is a small lot of Caturra. This is a classic Bolivian coffee varietal for farms here generally, but not one that the Rodriguez family actually grow a lot of volume of themselves. Over time, the focus on their own farms has moved more towards the planting of new coffee varietals. East in the Samaipata region, another farm, Floripondio, hosts the family's varietal nursery - here they've planted over 50 different varieties to determine which ones return the best results in the Bolivian terroir. Caturra is expected to keep a place alongside the more unusual varietals though. It is tried and tested in the Bolivian environment and proven itself as reliable for producing both good yields and a really nice, balanced cup profile.\u003c\/p\u003e\n\u003ch4\u003eProcessing That’s Worth The Effort\u003c\/h4\u003e\n\u003cp\u003eThis lot is particularly small in size because processing coffee in the Natural style isn’t common in Bolivia as it presents a number of challenges with the local climate. The Rodriguez family saw the value that Natural processed coffees could bring in terms of diversifying the range of flavours you get (and they know that we customers are very keen!) so they decided to invest both money and effort into creating a way of doing this process which would work in Bolivia. Suitable coffee is chosen by mill manager Adrian Silva when it arrives at the wet mill - he will only attempt Natural processing on certain varietals at the perfect ripeness (measured with both colour and sugar levels) so meticulous control is necessary from the very beginning. The local weather forecasts must also be in alignment for Natural coffees to be successful, needing a guaranteed period without rain when the selected cherries can be reliably laid out on raised beds in the sun.\u003c\/p\u003e\n\u003cp\u003eThe freshly picked coffee cherries undergo a short outdoor pre-drying stage, rapidly reducing moisture to prevent defects while preserving the complex carbohydrates in the fruit - the building blocks of flavour. Then the coffee moves to the Coco dryers: static wooden boxes with metal grilles at the base, allowing precise control of airflow and temperature. Every lot is tracked for temperature, pH and microbial activity throughout. These especially stringent conditions, needed to ensure success with naturals, mean that the batches must be small by design, so we’ve only got a very limited amount of this amazing coffee.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Bolivia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDepartment:\u003c\/strong\u003e La Paz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caranavi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Linda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm size:\u003c\/strong\u003e 10.53 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoffee production area:\u003c\/strong\u003e 3.92 hectares\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Agricafe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,400 - 1,450 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Method:\u003c\/strong\u003e Coco Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGPS:\u003c\/strong\u003e 15°47'50.0\"S 67°32'39.7\"W\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Lemon \u0026amp; Lime-ade, strawberry candy, plum.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 7\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 7\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87.5\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.mom\/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.mom\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003eRoasting Information\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium dark - Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bolivia","offers":[{"title":"Beans \/ 220g","offer_id":55984988029313,"sku":"D31 220B","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55984988062081,"sku":"D31 500B","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55984988094849,"sku":"D31 1B","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55984988127617,"sku":"D31 220E","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55984988160385,"sku":"D31 500E","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55984988193153,"sku":"D31 1E","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55984988225921,"sku":"D31 220FF","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55984988258689,"sku":"D31 500FF","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55984988291457,"sku":"D31 1FF","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55984988324225,"sku":"D31 220MF","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55984988356993,"sku":"D31 500MF","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55984988389761,"sku":"D31 1MF","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55984988422529,"sku":"D31 220CF","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55984988455297,"sku":"D31 500CF","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55984988488065,"sku":"D31 1CF","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55984988520833,"sku":"D31 220P","price":15.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55984988553601,"sku":"D31 500P","price":31.9,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55984988586369,"sku":"D31 1P","price":56.95,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 220g","offer_id":55984988619137,"sku":"D31 220GB","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"Green Unroasted \/ 1kg","offer_id":55984988651905,"sku":"D31 1GB","price":39.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_BOL_La_Linda_Coco_N.png?v=1785158133"},{"product_id":"peru-einer-saldivar-el-cedro-3-organic","title":"Peru: Einer Saldivar, El Cedro #3 (Organic)","description":"\u003ch1\u003e\u003cstrong\u003ePeru: Einer Saldivar, El Cedro #3 (Organic)\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eThis sweet, clean and refined cup begins with \u003cstrong\u003eblackberry jam\u003c\/strong\u003e and a darker, \u003cstrong\u003emolasses\u003c\/strong\u003e edge, which comes through as the coffee cools. It finishes on a soft \u003cstrong\u003efig\u003c\/strong\u003e note for a delicate and elegant aftertaste.\u003c\/p\u003e\n\u003cp\u003eWe visited Einer for the first time in 2022 and every year since we’ve been lucky to buy coffee from his farm. This year we cupped a few different lots grown at El Cedro and chose two from the table because the end flavour profiles stand out so beautifully from one another. The coffee we have here was grown on the main plot of Einer’s main farm and harvested slightly later in the season. We’ve also got the contrasting lots from El Cedro available for purchase here and here - we highly recommend tasting all 3 coffees for an exploration of how even the tiniest differences at origin can impact the flavour profile in your mug.\u003c\/p\u003e\n\u003ch4\u003eWorth The Journey\u003c\/h4\u003e\n\u003cp\u003eEiner Salvidar’s coffee farm El Cedro is located in one of the remotest areas we've ever visited. Roland (our Green Buyer) has popped by to visit Einer and his wife a few times now and it is quite the trek even for someone used to journeying to coffee farms regularly - but very worth it! Getting to El Cedro takes… 8 hours by car from the nearest working airport to the town of Jaen, roughly 1.5 hours by car from Jaen to the local receiving village, then another 30 minutes by car to his house, and finally a 45-minute steep climb up a hill to find Einer out on his farm.\u003c\/p\u003e\n\u003cp\u003eHaving inherited his farm from his parents, nearly all his neighbours are cousins or extended family - his connection to the land is significant and it’s an important factor to Einer. At around 2,000 m.a.s.l. and growing traditional Bourbon coffee, he has everything that might be expected to produce great quality coffee, but with a lack of access to a good buyer and to agronomic information he still had a lot more potential to achieve from the farm.\u003c\/p\u003e\n\u003cp\u003eIt is through the work of Origin Coffee Lab, and their receiving station in Einer's local village, that this coffee is possible. Without them, we would never have known about Einer’s delicious coffee and he would never have received the support needed to begin to improve his agronomic practices and work towards a more sustainable future.\u003c\/p\u003e\n\u003ch4\u003eInvestments At Origin\u003c\/h4\u003e\n\u003cp\u003eIn August 2023, during his visit, Roland discussed with Einer the issues they were facing with their coffee processing equipment. The depulper, fermentation tank, and processing station (essential equipment for preparing the harvested coffee before it's sent to the dry mill) were in need of some maintenance. The fermentation tank was cracked and hard to clean, the depulper was misaligned, and the overall equipment was in disrepair. As a result, a large portion of the harvest failed to meet the high specialty coffee grade that Einer’s farm is capable of producing and ended up as commercial coffee, which fetches a much lower market price. In partnership with Origin Coffee Lab, who helped coordinate the work using local suppliers for materials and labour, Ozone covered the costs for the necessary repairs.\u003c\/p\u003e\n\u003ch4\u003eSame But Different\u003c\/h4\u003e\n\u003cp\u003eAt harvest time Einer uses a donkey to transport most of his picked cherry down the hill from the farm to his wet mill located at the house. Both of the coffees that we have bought from El Cedro this year are the same varietal (Bourbon) and both have been Washed processed at Einer’s wet mill. The only difference between these very different-tasting coffees is the time within the harvest that each was processed. Einer is very methodical and controlled with how he treats every batch, following the same steps to process each picking, but there are naturally differences that occur day to day. These arise from the area of trees being harvested and the weather on the farm. There will naturally be a small variance in the cherries themselves depending on which part of the farm they come from - more sun, more drainage, less wind etc will all impact how the coffee cherries mature. Then when it comes to processing, any small difference in climatic conditions outside his control will affect how the coffee ferments and dries, a slightly faster ferment or longer drying stage will all lead to changes in the final cup profile.\u003c\/p\u003e\n\u003ch4\u003eCoffee In Peru\u003c\/h4\u003e\n\u003cp\u003eCoffee was first introduced to Peru via its northern neighbour Ecuador in the mid-18th century. Britain was one of the first states to formally recognize Peruvian independence in 1823. Loans made by the British Government to finance the war of independence had already been defaulted on by 1825, leading over 2,000,000 hectares of land to be transferred to British ownership in part payment of the debt via The Peruvian Corporation. Roughly a quarter of this was then put to agricultural use, which jumpstarted Peruvian coffee’s international trade in the late 19th and early 20th centuries.\u003c\/p\u003e\n\u003cp\u003eCoffee production in Peru began with large landholdings primarily in the ownership of wealthy European elites, however, as workers migrated from other areas of Peru to provide labour on the farms, many began to branch out to farm independently on the abundant available land across Cajamarca, Junín, Cusco, and San Martin. Eventually the balance shifted as larger landholders departed, leaving the small-scale “peasant” producers as the majority. Land reforms and government programs in the 1950’s and 60’s further encouraged coffee cultivation, with small-scale, indigenous farmers now being responsible for most of the country’s production.\u003c\/p\u003e\n\u003cp\u003eToday, around 425,000 hectares of the country are dedicated to coffee farming, mostly centred in Cajamarca where half of all Peruvian coffee is grown. Small scale farms are most common, with the average coming in at just under 3 hectares. This industry structure means many Peruvian coffee producers must navigate the problems typically associated with smallholder farming, such as difficulty accessing credit, mill processing, and inefficiencies in managing production. Cooperatives such as El Horcon Comite help to mitigate risks and pool resources that are crucial to running profitable businesses. Much of Peru’s coffee is collected from small farms then combined to be milled and marketed through cooperatives, some made of up to 2,000 farmers, but improvements in traceability in recent years means we are able to access more single-producer lots like this one and highlight the regional terroirs of a country with an official 28 microclimates and celebrate exceptional small coffee producers.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eTraceability\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003ePeru\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Cajamarca\u003c\/li\u003e\n\u003cli\u003eDistrict: Colasay\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003eEiner Saldivar\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eEl Cedro\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eElevation: 2,000 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eVariety: Bourbon\u003c\/li\u003e\n\u003cli\u003eProcessing method: \u003cstrong\u003eWashed\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cstrong\u003eCupping Scores\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCupping Notes: Blackberry jam, fig, molasses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCup of Excellence Cupping Scores\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClean Cup:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e 6\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall:\u003c\/strong\u003e 6.5\/8\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorrection:\u003c\/strong\u003e +36\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal:\u003c\/strong\u003e 87\/100\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eIf you'd like to find out more about how we score coffees, make sure to read our blog post “\u003ca href=\"https:\/\/ozonecoffee.mom\/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.mom\/blogs\/journal\/coffee-cupping\" rel=\"noopener\" target=\"_blank\"\u003eWhat is Coffee Cupping\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eRoasting Information\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cem\u003eMedium to medium dark - Keeping a fairly quick roast, push this through the gap but finish before second gets going to keep the complex acidity and crisp flavours.\u003c\/em\u003e\u003c\/p\u003e","brand":"Peru","offers":[{"title":"Beans \/ 220g","offer_id":55989468627329,"sku":"D44 220B","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 500g","offer_id":55989468660097,"sku":"D44 500B","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Beans \/ 1kg","offer_id":55989468692865,"sku":"D44 1B","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 220g","offer_id":55989468725633,"sku":"D44 220E","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 500g","offer_id":55989468758401,"sku":"D44 500E","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Espresso \/ 1kg","offer_id":55989468791169,"sku":"D44 1E","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 220g","offer_id":55989468823937,"sku":"D44 220FF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 500g","offer_id":55989468856705,"sku":"D44 500FF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Fine Filter \/ 1kg","offer_id":55989468889473,"sku":"D44 1FF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 220g","offer_id":55989468922241,"sku":"D44 220MF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 500g","offer_id":55989468955009,"sku":"D44 500MF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Medium Filter \/ 1kg","offer_id":55989468987777,"sku":"D44 1MF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 220g","offer_id":55989469020545,"sku":"D44 220CF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 500g","offer_id":55989469053313,"sku":"D44 500CF","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for Coarse Filter \/ 1kg","offer_id":55989469086081,"sku":"D44 1CF","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 220g","offer_id":55989469118849,"sku":"D44 220P","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 500g","offer_id":55989469151617,"sku":"D44 500P","price":28.1,"currency_code":"GBP","in_stock":true},{"title":"Ground for French Press \/ 1kg","offer_id":55989469184385,"sku":"D44 1P","price":49.95,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 220g","offer_id":55989469217153,"sku":"D44 220GB","price":9.4,"currency_code":"GBP","in_stock":true},{"title":"Green \/ 1kg","offer_id":55989469249921,"sku":"D44 1GB","price":34.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0023\/1572\/files\/Ozone_Coffee_Square_2026_PER_Einer_Saldivar_El_Cedro_3.png?v=1785241850"}],"url":"https:\/\/ozonecoffee.mom\/collections\/coffee-roast-medium.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}