Ozone Coffee

From Finca El Arcangel in Caranavi, named for the towering tree at its highest point, where coffee grows among citrus, papaya and avocado. Crisp lime cordial when hot softens to raspberry as it cools, with creamy milk chocolate on the finish.

Lime cordial, Raspberry, Milk chocolate

Grown at Finca Don Carlos in the Bolinda colony of Caranavi, part of Agricafe's Buena Vista programme to revive Bolivia's coffee trade and run by Pedro Pablo Rodríguez. Soft sultanas and apricot with golden sugar, an easy-drinking cup.

Sultana, Apricot, Golden sugar

Grown by Gregorio Palli on his 12-hectare Volcan Del Tigre farm in Caranavi and processed at Agricafe's Buena Vista mill with their anoxic washed technique. Brown sugar with a pop of red grape, crisp apple through the cup and an elegant nutmeg spice on the aftertaste.

Brown sugar, Red grape, Apple

The second lot this season from Pedro Flores's farm in Villa Rosario, east of Caranavi: the same crop of Caturra and Catuai as his dry-fermented washed lot, processed here by the mosto washed method for a side-by-side comparison. Delicate white peach, white grape and a twist of lime.

White peach, White grape, Lime

A mosto washed Bourbon from Trapiche, the farm Pedro Rodríguez of Agricafe founded in 2016 and named after an Argentine vineyard. Juicy blackcurrant cordial and brown sugar, finishing on chunky bourbon biscuits.

Blackcurrant cordial, Brown sugar, Bourbon biscuit

A natural lot of mixed varieties from Stephen Hurst's Fazenda Inglaterra, a farm Ozone has bought from since 2011. Super sweet and silky, a cup full of sugared almonds with milk chocolate on the finish and raisin on the aftertaste.

Sugared almond, Milk chocolate, Raisin

From Fazenda Inglaterra, owned by Mercanta founder Stephen Hurst, whom Ozone has bought from since 2011; one of five lots picked from the farm this season. A big hit of roasted hazelnut and a hint of milk chocolate, shifting to almond, with nougat emerging as it cools.

Roasted hazelnut, Milk chocolate, Nougat

Fazenda Inglaterra's pick-of-harvest lot, the one the farm selects for Cup of Excellence entry: a natural Yellow Bourbon from Mercanta founder Stephen Hurst. Sweet apricot and crisp white grape, then silky cream into milk chocolate and a sprinkle of almonds on the finish.

Apricot, White grape, Milk chocolate

A honey-processed Villa Sarchi from ARBAR, the West Valley micromill of Carlos Arrieta and Maria Barboza and the first farm Ozone's green buyer Roland ever visited. A zing of lemon and white sugar softening into cantaloupe melon, with orange and white grape as it cools.

Lemon, Cantaloupe, White grape

The Bonilla family's honey-processed Catuai from the La Ladera plot of Don Mayo, a micromill Ozone has bought from since 2012. A dessert in a cup: soft cooked-down peach, brown sugar and a delicate strawberry edge on the aftertaste.

Cooked peach, Brown sugar, Strawberry

A yellow honey Catuai from Granitos de Altura del Ortiz ("high-altitude little beans"), a family micromill at 1,800 metres in Tarrazú run by sisters Johana and Joyce Calderón. Gentle peach sweetness slips into marzipan, with sultanas and a dash of cream on the aftertaste.

Peach, Marzipan, Sultana

Ozone's rotating single-origin decaf, currently a classic Brazilian from Cruz Alta: a big hit of walnut up front, rounded and easy drinking, with cocoa nibs and hazelnut on the finish.

Walnut, Cocoa nibs, Hazelnut

A natural Yellow Pacamara from Finca Argentina near Turín, a lower-altitude farm whose harvest runs earlier than Ozone's other Salvadoran partners; cupped by green buyer Roland at the Los Ausoles mill. Fresh sweet pear with a restrained natural funk that adds a miso-caramel edge and a bite of bitter orange.

Pear, Miso caramel, Bitter orange

A 50/50 half-caffeine blend of a sugarcane-decaffeinated Brazil Matas de Minas natural and El Salvador Finca Argentina estate washed. Sweet and gentle, with milk chocolate, brown sugar and a delicate biscuit edge.

Milk chocolate, Brown sugar, Biscuit

A classic espresso blend (formerly Blake, named after Hasbean founder Steve Leighton's first school) now named for Jamie and Karen Hodson, who founded Ozone in New Plymouth, New Zealand after a lightning storm in San Salvador gave Jamie the name. Components rotate with the seasons.

Cocoa, Dark sweetness

The first single origin from this year's harvest at the Mierisch family's Finca Limoncillo in Matagalpa, a relationship Ozone has kept since 2007. A washed Ethiosar: super fudgy and unctuous, kept lively by yellow plum acidity, with creamy pecans on the finish.

Yellow plum, Fudge, Pecan

Ozone has bought from the Mierisch family's Finca Limoncillo in Matagalpa since 2007, one of its longest producer relationships. This honey-processed Red Caturra, the second single origin from this harvest, is super sweet like orange candy, with white grape and a shoulder of greengage on the finish.

Orange candy, White grape, Greengage

Ozone's year-round certified-organic single origin, which rotates with the harvest. The current lot comes from the Agua Azul comité of 12-18 producers in San Antonio de Chingama, Cajamarca, whose Solidario programme provides training, quality feedback, finance and reforestation.

Ozone's signature house blend (once Hasbean's Jailbreak), currently Costa Rica Atenas washed, Brazil Nova Aliança and Mata de Minas pulped naturals and Nicaragua Limoncillo washed. Milk chocolate and caramel with a sprinkle of roasted nuts; forgiving across espresso, AeroPress, pour-over, moka pot and batch brew.

Milk chocolate, Caramel, Roasted nuts

Ozone's darker-roast blend, taken gently to the edge of second crack: currently 80% Brazil Selvatech peaberry natural and 20% Costa Rica Atenas washed. Toffee and cacao nibs, finishing long on dark chocolate; made for espresso and milk but works as filter.

Toffee, Cacao nibs, Dark chocolate

An organic lot from a lower plot of Einer Saldivar's farm El Cedro, one of the remotest farms Ozone buys from. Fresh red apple balanced by soft demerara sugar, with satsuma coming through as it cools.

Red apple, Demerara, Satsuma

A later-harvested lot from the main plot of Einer Saldivar's organic farm El Cedro, which Ozone has bought from every year since first visiting in 2022; one of three contrasting El Cedro lots this season. Sweet and refined, with blackberry jam, a molasses edge as it cools and a soft fig finish.

Blackberry jam, Molasses, Fig

A washed Marshell from Irene Herrera's La Mandarina in the La Coipa district of Cajamarca, picked out on the cupping table with exporter Origin Coffee Lab for its elegance and clarity. Tangerine, strawberry fondant and brown sugar, finishing with lime and a delicate floral note.

Tangerine, Strawberry fondant, Lime

Ozone's first coffee from La Esmeralda in La Coipa, Cajamarca: Kelvin's organic washed Catuai and Marshell, chosen from countless samples. Super smooth and creamy caramel, a gentle plum fruitiness as it cools and a hint of nutmeg.

Caramel, Plum, Nutmeg

Ozone's ever-changing seasonal blend (formerly Jabberwocky and Brothers), currently Nicaragua Escondida Red Catuai washed, Brazil Inglaterra pulped natural and El Salvador Argentina Estate natural. Soft cloudberry into decadent marzipan, with juicy sultanas on the finish.

Cloudberry, Marzipan, Sultana

A nanolot from a single Yemeni producer, Ali Kabeer, which is rare in Yemen, scored 92 points by Ozone on Cup of Excellence methodology. A natural Ja'adi like plum crumble with brown sugar, cut by raspberry cordial and blackcurrant, a gentle allspice kick, syrupy body and a clean honeyed finish. Sold in 125g special reserve boxes.

Plum crumble, Raspberry, Allspice