{"title":"Fruity Coffee Beans","description":"\u003cp\u003eFruity coffees - stone fruit, berry, tropical, and dried fruit notes - are most often produced through natural or honey processing, where the coffee cherry dries around the seed and imparts fruit-forward sweetness and complexity. Expect Ethiopian naturals, anaerobic lots, lighter filter roasts, and more.\u003c\/p\u003e\n\u003cp\u003eAlso worth exploring: \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/flavour-floral\"\u003eFloral\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/flavour-citrus\"\u003eCitrus\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/flavour-sweet\"\u003eSweet\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/flavour-spicy\"\u003eSpicy\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/flavour-cocoa\"\u003eCocoa\u003c\/a\u003e · \u003ca href=\"https:\/\/ozonecoffee.mom\/collections\/flavour-nutty\"\u003eNutty\u003c\/a\u003e\u003c\/p\u003e","products":[{"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":"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-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\/flavour-fruity.oembed","provider":"Ozone Coffee UK","version":"1.0","type":"link"}