Falcafé are one of our most trusted and longest standing sourcing partners in Brazil. Recently they have launched the Neighbours & Friends Program, an initiative which aims to showcase the work of the small and medium-scale producers local to them. Within this specific training is offered that is focused on all aspects of specialty coffee production as well as helping producers obtain various certifications including Fairtrade, Rainforest Alliance, UTZ. Members of the program are required to have at least one certificate of sustainability.

The result of this work is that producers are empowered to raise their average income above the market rate, guaranteeing their investments in the quality in their own farms and, above all, the ability to provide for their families. We share the core belief in the value of meaningful collaborative partnerships and so proudly support the Falcafe: Neighbours & Friends Program with the release of this extra special microlot.

Sao Bento

We are coffee roasters and hospitality experts.

As a specialty coffee company, we get to build friendships with a huge variety of interesting and talented people all around the world who are embarking on new adventures every day. From coffee lovers to coffee shop owners and coffee farmers, we get to connect these people and it is such a humbling and inspiring privilege.

Since starting out in 1998, we have invested in our product, people and community. Back then we were just three passionate people roasting coffee out of a small shop in a provincial New Zealand surf town. Today, the only real difference is we have a lot more friends around the globe to learn things from and to share our coffee and hospitality with.

Ozone Coffee Roasters

Juan Jose Ernesto ‘Neto’ Menéndez Argüello belongs to the fourth generation of coffee farmers in his family. He has participated in various events like the Cup of Excellence (National Jury from 2003 to 2011), Q Auction, Q Grader, and the Star Cupper program organised by SCAA and CQI. Las Brumas is located around an hour from Santa Ana city. It has a cultivated area of 60 hectares’ worth of coffee yield, all of which is at an altitude ranging from 1450 – 1700 masl.

The farm is in the Sonsonate department near the area known as San Blas. Las Brumas has very rich volcanic soil; it is deep and very fertile and has been generated by Ilamatepec and Izalco volcanic eruptions throughout history. Due to its location between three famous volcanoes, a unique microclimate reduces the amount of daylight that the coffee trees receive. This helps the trees have a very slow photosynthesis, improving the maturation process; this, in turn, improves some attributes that are closely related to maturity, like the aroma, sweetness, acidity and flavour.

Las Brumas

Hodson Blend was developed in recognition of the early days of Ozone Coffee when Jamie and Karen Hodson began roasting in a small surf town in New Plymouth, New Zealand. They founded the business on family values with a commitment to growing meaningful relationships at origin. This blend celebrates that original vision and our sourcing partners in Colombia, Guatemala and Ethiopia.

Chocolate and citrus tones combined with a juicy acidity ensures a cup profile that can be enjoyed throughout the day and late into the evening. Fruit, balance, complexity, sweetness.

Hodson

This is a brand-new coffee for us from one of our most trusted and longest standing producing partners, the Mierisch family. The farm is affectionately named after Erwin, Stephen and Eleane’s grandmother, Mina McEwan. Mina passed away in 2008 and it was seen as a fitting tribute to this amazing lady. Surrounded by trees and mountains in every direction, the aspect of the farm looks onto the vastness of the forest covered high mountain ranges. Through tribute to its namesake, the farm’s workers take great pride in keeping the farm and its surroundings organised and beautiful. Huge amounts of flowers are cultivated here which keeps the environment uniquely aromatic. Despite being a relatively young farm, we think it produces some of the best coffees! Partly down to its altitude and nutrient-rich soil, but mostly down to the huge amount of love and care that’s given to the picking and processing stages.

REGION: Jinotega
PRODUCER: The Mierisch Family
VARIETY: Orange Bourbon
Harvest: Dec 2019

Mama Mina

Sharo is a small washing station which specialises in high quality natural process coffees from the beginning of the season. The Washing Station is privately owned and located in Guji, close to the town of Bule Hora. The Washing Station collects and buys coffee cherries from various smallholders in the area, is invested in the community and works to support the local school. Besides producing stand out coffees, the Sharo Washing Station is also Rainforest Alliance certified.

The farmers delivering cherries are registered and entitled to second payments and premiums, and the Washing Station offers farmer training on composting, pruning and mulching to help increase both crop quality and yield. This is our first year working with Israel Degfa. Israel’s washing stations are great due to their cold location and high altitude – meaning maturation, fermentation and drying all proceed slowly. Israel is continuing to build on this quality by investing in better systems and protocols, and we’re excited to be working with him.

Kercha Sharo

We have signed a two-year purchasing contract with these farmers to help provide greater certainty for producers and develop a more sustainable supply relationship. We have been buying from this region of Colombia for 3.5 years, directly impacting the lives of 450 farmers and their families in that time.

This coffee is brought to us through Caravela who have a very transparent pricing model based on quality. Caravela has also identified that coffee farming is becoming less appealing to the younger generation. To help combat this they have invested in training for farmers in agronomy, processing, and sustainability.

El Yalcon

Our seasonal Brothers Blend changes its components around every six months with the arrival of fresh crop coffees. Roasted a little lighter than our other blends, it showcases the unique character of the coffees we use by accentuating sweetness and acidity as well as the outstanding work of our sourcing partners at origin. This incarnation brings together coffees from El Yalcon, Colombia and Santa Izabel, Brazil.

We have been sourcing coffees from El Yalcon for three years, and there are 36 smallholder farmers who contribute to this coffee. We always look forward to fresh crop from El Yalcon because of the consistently excellent quality. This season we are excited to include a Brazil component into Brothers Blend from one of our favourite farms, Fazenda Santa Izabel, that we source each year in collaboration with one of our most trusted and longest standing partners and friends at Falcafé. As espresso you can expect Brothers Blend to be bright and juicy, bursting with sweetness and full of clarity.

Brothers

This coffee is from 23 smallholder farms of approximately five hectares each, in the La Plata area of Huila, Colombia. Ozone have signed a two-year purchasing contract with these farmers, strengthening our relationship and providing long-term security for growers. We asked the farmers what they thought we should call this coffee and El Yalcon was suggested as it is the indigenous name of the La Plata area.

El Yalcon has been decaffeinated using the natural ‘Sugar Cane process’. This involves the coffee being immersed in water with a natural solvent that is found in sugar cane which extracts caffeine from green coffee. The whole decaffeination is processed at the Descafecol plant in Manizales, Colombia, ensuring the coffee doesn’t need to travel further than necessary.

El Yalcon Decaf

Cerro Azul is one of the Mierisch family’s newer coffee projects in Honduras. The name ‘Mierisch’ might sound familiar; they also bring us Encanto – one of our star coffees the year round. The Mierisch family have been growing coffee for four generations, going on five, in Nicaragua. They have achieved great results with their special way of farming, and more importantly by reaching out to specialty buyers and being at the forefront of coffee development.

This farm started life as an experiment for the Mierisch family. Situated in Siguatepeque, Comayagua, the farm lies on the other side of Lake Yojoa, and is blessed with unique micro-climates and perfect growing conditions, similar to the ones they experience on their lands in Nicaragua. Expect a little bit of cranberry before milk chocolate and cream take over. That simple, moreish sweetness is joined by a delicate cranberry for a super balanced cup.

Cerro Azul

Our flagship espresso blend has constantly evolved over the years but the goal has always stayed the same – pack as much sweetness, chocolate and caramel into an espresso as possible, along with the most, rich, smooth silky body achievable. The components change throughout the year in-line with the availability of fresh crop but we work hard to maintain the taste profile and quality in the cup – a trusty friend that we know we can count on time and again.

The name Empire originates from our hometown, New Plymouth – Empire is the name of the first café that offered this blend and we love the idea that ever since, many a successful new venture has put their faith in our trusty friend.

Empire

Located in the Caranavi region, the Waliki farm is one of the youngest farms in the area as the trees there were only planted in 2016. Owned by the Rodriguez family, who have committed to only using fully organic methods in their production as a means of testing the sustainability of this for coffee production in Bolivia. Ingrained in the local culture, the word ‘Waliki’ functions as a greeting in Ayamara meaning “How’s it going?”, and serves as a reply, meaning “All good!”. Naturally, the family named the farm Waliki to instil the same spirit of care and compassion into the work they do, as well as the land and communities it supports. The hope is that this message carries all the way to the cup.

Up front you’ll get a zing of delicate, floral acidity, followed by a flood of sweet chocolate orange on a smooth, silky body.

REGION: Caranavi, La Paz
PRODUCER: The Rodriguez Family
VARIETY: Longberry
Harvest: August 2019

Waliki Longberry

Coffees grown at the Encanto farm benefit from being cultivated in plenty of shade from the sun. In fact around 45% of the coffee growing area lies in the shade of red Guava trees, or ‘Monkey-Tail’ plants, and coral trees. This allows for slower maturation of the coffee’s natural sugars which raises levels of sweetness and acidity.

Employees from El Encanto usually come from the nearby community of Los Placeres and so share many social benefits such as free preschool facilities for their families as well as health care. The people of this area are very mindful of protecting and maintaining their local environment so they always ensure that more trees are planted than cut down.

REGION: Matagalpa
PRODUCER: The Mierisch family
VARIETY: Caturra
Harvest: Dec 2019

Encanto

This coffee comes from the Tarrazú region of Costa Rica; a region famous for the quality of its coffee growing. The farm Finca El Potrero is around 22 hectares in size, with 20 of those involved in coffee production, all situated at an altitude of 1,600 metres above sea level. The mill where the coffee is processed is called Puente Tarrazú. Located in the area of Santa Cruz de León Cortés it’s a relatively small-scale operation, producing around 800 bags per year.

This is the fourth lot from Costa Rica we’ve had this year and it showcases again the diverse range of processing available. We’ve had both white, yellow and black honey processes and now this excellent natural. In the cup expect rum and raisin fudge; it’s sweet, syrupy and a bit boozey. There’s a little hit of praline on the back end too, but those caramel and nut flavours shift in the aftertaste, where there’s an elegant kick of Cola.

El Potrero

Located at the edge of the village of Sabanilla de Alajuela, this very special lot was cultivated from the nutrient rich soil of the Poás volcano. It practically jumped off the table during a blind cupping of Geishas and a range of honey processed Villa Sarchis because of its outstanding cup profile and complexity of character. It’s as sweet and juicy as it is delicate and floral, and like a fine wine provides a drinking experience that dances and fluctuates over time.

A challenging varietal to produce, even with low risk processing methods, this Geisha was processed using an uncommon black honey (or ‘full’ honey) process. Very close to the natural process, it produces greater levels of sweetness and body but is also highly risky due to the possibility of over fermentation.

We think you’ll agree that the risk has paid off. The bonus factor with discovering this coffee is finding that it was processed at the Sumava Micro-Mill, owned by our long-time friend and owner of Exclusive Coffees, Francisco Mena.

REGION: Alajuela
PRODUCER: Francisco Mena
VARIETY: Geisha

Sumava Ruva

We are extremely excited to be able to offer both washed and natural versions of the Pacamara varietal from El Limon, Guatemala this year. This is the washed process, which in contrast to its natural version offers stone fruit sweetness with clean and complex citrus acidity. At 60 hectares El Limon is the largest plot of the San Patricio farm which also comprises El Morito (9.5 hectares) and Bella Vista (24 hectares). Mostly growing Bourbon and Caturra, the Pacamara is the result of experimental crop cultivation. Alongside the single-origin coffees, Ozone have also purchased an Estate Blend from San Patricio which consists of the Bourbon and Caturra.

With a strong family ethic, the farm is family run and even the manager of the wet mill, Felix, has been employed there for 20 years. It is also the focus of progressive investments having recently been able to build a wet mill enabling lot separation, and are currently building an irrigation system to ensure the cleanliness and proper maturation of their coffees.

REGION: Palencia
PRODUCER: San Patricio Farm
VARIETY: Pacamara
Harvest: Feb 2020

El Limon Washed

Wilmer Betancourt is one of the coffee producers in our El Yalcon program. Each lot of coffee that each producer delivers to the mil is assessed for quality, in appearance, size and of course taste. They have to be good to make it into our El Yalcon blend, but sometimes the lots are truly exceptional. This small lot was one of those, so we’ve kept it separate as a unique expression of Wilmer’s work.

 

Wilmer owns El Pital farm, which at just 1 hectare is very small. He has 4,000 coffee trees – a mix of Caturra (great for flavour) and Colombia (a bit more disease resistant). He’s worked hard on how the coffee is looked after following picking and this has been a big factor in helping him get consistently good results.

El Pital

Introducing a very special coffee indeed from our newest sourcing partner Unnamalai Thiagarajen (Unna for short) from the Balmaadi Estate in the southern Indian region of Nilgris. Unna is Balmaadi’s visionary producer, having taken over the farm from her husband’s family in 2003 which has been running since 1972. After entering and winning the Taste of India competition in 2004 and again in 2007, Unna was awarded her organic certification, and this catapulted her into the Specialty market.

The farm uses cultivation methods as advocated by Rudolph Steiner, the father of biodynamics. In this philosophy agriculture depends not only on soil quality but also the natural cycles of the cosmos which provides a calendar to maximise the growth of crops. We think India remains one of the most untapped sources of specialty coffee in the world, and so we are extremely excited to launch this relationship by bringing you our first fully biodynamic certified specialty coffee.

Balmaadi Natural Biodynamic

I tried my first Indian beans a couple of weeks ago and was really impressed. Nice to try something a bit different. 

I'm liking some of the Indian Coffee's this year. Definitely will look this one up from Ozone

This lot was sourced by our partners at Has Bean and is a shining example of the coffees coming from the Western Valley of Costa Rica. It comes from Finca Sumava de Lourdes, situated in the region of Lourdes de Naranjo. This farm adheres to strict agronomic practices and ensures the minimum use of herbicides and pesticides, and mountain microorganisms (MMs) are used as much as possible. It is rich in diverse varietals, and wandering around you’d see Pacamara, Mokka, H3, SL28, Geisha, Caturra and Villa Sarchi all growing harmoniously. There are ten permanent employees on the farm and all of them receive free accommodation as part of their employment. Like drinking sweet, white wine, expect clean citrus acidity, a juicy body and hints of herbaceous aroma from this stunning coffee.

Don Peter

@nastia-debowska roasted 2 months ago, really? Happy for your rediscovery 😉 

@vitaly there should've been a typo on the package (our bad), as all the beans are March or April

@vitaly this was a typo of mine, the brew date was in March 😋

Looking forward to other coffees in the batch🔥

Located around an hour’s drive to the east of Guatemala City in the small town of Palencia, this small group of farms sit at an altitude between 1,500 and 1,800 metres above sea level on the side of the local mountain Cerro Tomastepek. San Patricio Estate is owned by Guadalupe Alberto Reyes, and is run with the help of many of his family. He is currently the Mayor of Palencia and helped to build and develop the town.

The newly created brand ‘San Patricio Coffee’ encompasses the families 3 farms and wet mill – Finca El Limon, the largest and most established of the 3, along with Finca Bella Vista, and recently acquired Finca El Morito.

San Patricio

REGION: Gakenke District
PRODUCERL: 459 smallholders
VARIETY: Bourbon

NOTES
Founded in 2005, the Mbilima Washing Station is part of the well known Dekundekawa Musasa Cooperative and was built to support farmers who were further away from the Cooperative’s first Washing Station at Ruli, which it had opened in 2003.

A great example of how coffee production and Cooperatives in Rwanda have helped provide basic support for families, the smallholders who contribute to Dekundekawa Musasa have been able to buy their own livestock, have access to long term credit without interest and many now have health insurance for the first time. The Cooperative has also built two schools and contributes 10% of its profits to the construction of new washing stations in other areas.

Roughly 459 smallholders deliver coffee cherries to the Washing Station, with about 80% of them being women and the Washing Station itself is mostly staffed by women. After delivery of the cherries, they’re sorted, processed and dried on raised beds before being taken to Ruli for hulling and further sorting before export.

Mbilima

REGION: Monte Santo de Minas, Minas Gerais
PRODUCER: Flavio & Juliana Paulino de Costa
VARIETY: Mundo Novo, Yellow Catuai, Yellow Catucai

Flavio Paulino de Costa is the 5th generation of his family to be involved in coffee production and a superb agronomist. We met him through his work with other farms but were very excited to be able get coffee from his farm Nova Aliança, located in the well renowned coffee growing region of Minas Gerais, Brazil.

Carefully organised and with an understanding of long-term sustainability, the farm plants native trees and fruit trees to promote biodiversity as well as producing their own fertilizers from the farm waste. This attention to detail carries through in the care of their plants, with careful measuring of many variables to assess plant health used to guide pruning, planting and harvesting.

Processed in the Natural method, the attention to detail is again evident in the clean, rounded, chocolate and nut forward flavour profile they produce which we’re delighted to say continues to improve year on year.

Nova Alianca

Journeying from Nairobi into the Central Highlands of Kenya, you pass through Kiambu county – the start of the country’s coffee growing region. The town of Thika borders the next county, Murang’a, the homeland of the Kikuyu tribe, and it’s here we find the Githaka estate – a local word meaning forest – under the guidance of the Ngugi family who have owned it since 1966.

It is situated just on the Murang’a side of the River Chania, which marks the border with Kiambu. The river also supplies the water the estate uses to process the coffee cherries in the traditional Kenyan washed style. Their distinctive sky blue fermentation tanks have twisting channels which the water carries the coffee cherries along, with wooden gates used to guide each lot into the right place.

Githaka Peaberry

In 1890, 4 brothers planted their first coffee plants in the Sul de Minas region of Brazil. Some 130 years later, their families have continued to be massively involved in coffee. Owners of famous farms in the Sul de Minas region (including Cachoeira De Grama and Santa Alina) and a roastery in Portland all trace their family back to those brothers, as does Cristiano Ottoni, the owner of Fazenda Rodomunho in the Cerrado de Minas region.

The Rodomunho estate stretches over a massive 450 hectares, which includes over 300 hectares of coffee as well as other agriculture. This obviously needs plenty of workers to look after and the farm has its own “agrovillage” – good quality accommodation, school, etc. – to look after them.

Walnut and Hazelnut dominate the flavour here, but they’re backed up by sweet chocolate orange.

Rodomunho Natural

The Bulessa Washing Station in Sidamo is run by Tizita Bizuneh, where she processes cherries from 112 small holders. It’s unusual in Ethiopia for a woman to run a washing station, which is a prominent position in the community, but more than this she focuses on helping educate and empower women involved in coffee. She runs workshops and projects supporting women and children, as well as employing a full time staff of 15 women and up to 100 seasonal workers.

Expect notes of black tea and lemon, but with an intense sweetness of cream and a silky texture.

REGION: Sidamo
PRODUCER: Tizita Bizuneh
VARIETY: Heirloom

Bulessa Washed

Las Alasitas sits at 1550 masl in the Bolinda colony of Caranavi, Bolivia. Run by the Rodriguez family - pioneers of specialty coffee in Bolivia. The family are firm believers in sustainable practices, and over the years have purchased more land to showcase and educate other producers in the region.

Bolivia has struggled with declines in production over the last decade, yet the Rodriguez family remain dedicated to reversing that and have planted new plantations, along with tackling deforestation through developing woodland on their farms. 

Region: Finca Las Alasitas
Producer: Rodriguez Family
Variety: Longberry
Harvest date: September 2020

Bolivia Alasitas Longberry Natural

Bale Mountain Farm is located in Arsi, Bale Mountains belt. The farm itself is located at 1,800-2,100 masl and employs around 350 staff at the Dry Mill and nearby Solena Washing Station.

Known for its high-quality production, Bale Mountain is more than a coffee farm. Run by Israel Degfa, the team at Bale Mountain are working to foster social activity by enabling the construction of roads, nurseries and schools, supporting farmers financially outside of harvest seasons.

Farm: Bale Mountain Dry Mill
Region: Oromia, West Arsi 
Producer: Israel Degfa
Variety: Heirloom
Harvest Date: 2021

Bale Mountain Natural

Introducing our new organic blend. Two brilliant coffees that showcase what can be achieved through organic farming. This blend is a homage to the producers that work tirelessly, ensuring they produce great coffee and remain focused on sustainable farming – ensuring we’ll have great coffee year after year.

Seasonal components will rotate to highlight a full-bodied cup, with a rich chocolate lead flavour profile. This particular incarnation is from our featured producer Unnamalai Thiagarajen (Unna for short) from the Balmaadi estate in Tamil, India and from Huehuetenango in Guatemala, we have the La Serenata producer group. 
 
Region:
Balmaadi, Tamil, India
La Serenata, Huehuetenango, Guatemala
Variety:
Kent, S795
Bourbon, Pache, Caturra, Catuai

Organic Blend

Upfront there is a vibrant Blackcurrant note, paired with a citrus acidity. As this coffee cools, it displays more and more sweetness, and the Rhubarb begins to take the stage.

FARM INFO
Nyeri County is north of the capital Nairobi, the county shares its borders with other notable producing regions such as Kirinyaga and Muranga. This particular farm Tegu is part of the Tekangu farmers co-operative and has been in production since the late 60’s. Tegu actually means ‘low place’ and shares its name with the river running through the region.

Tegu AA

This coffee showcases the natural process with bold notes of Mango and fig up front, followed by a boozy almond cake texture.

Las Alasitas sits at 1550 masl in the Bolinda colony of Caranavi, Bolivia. Run by the Rodriguez family - pioneers of specialty coffee in Bolivia. The family are firm believers in sustainable practices, and over the years have purchased more land to showcase and educate other producers in the region.

Bolivia has struggled with declines in production over the last decade, yet the Rodriguez family remain dedicated to reversing that and have planted new plantations, along with tackling deforestation through developing woodland on their farms. 

Region: Finca Las Alasitas

Alasitas Longberry Natural

Finca La Cumbre is in the San Luis de Grecia valley, right on the edges of the capital, San Jose. Allan Oviedo is the owner and took over the farm 12 years ago after his father. He’s done lots of experimenting with different drying phases over the years and this particular lot is a great example of his work. It’s a honey process - this is where the coffee cherry has been removed, then dried with the mucilage layer intact, creating elevated sweetness and fruity notes.

Costa Rica La Cumbre

Coffees grown at the Encanto farm benefit from being cultivated in plenty of shade from the sun. In fact, around 45% of the coffee growing area lies in the shade of red Guava trees, or ‘Monkey-Tail’ plants, and coral trees. This allows for slower maturation of the coffee’s natural sugars which raises levels of sweetness and acidity. Employees from El Encanto usually come from the nearby community of Los Placeres and so share many social benefits such as free pre-school facilities for their families as well as health care.

Region: Matagalpa
Variety: Caturra
Harvest: ﻿January 2021

Nicaragua Encanto

This coffee has also been Coco Natural processed – dried in the coffee cherry to create a distinctive flavour profile. Not traditional to Bolivia due to frequent rains which interrupt drying, the family built greenhouses and specialist stationary drying boxes which they use to get around this and ensure delicate, nuanced and elegant flavours are developed.

La Llama

The El Limon estate grows various varieties and the whole family is involved with the process, with Alberto’s son being the agronomist and his brother Felix running the mill. With lots of investment going towards improvements like a QC lab and warehousing, the farm is constantly progressing.

All these efforts and knowledge have ended up producing a cup that we continue to drink year in year out.

Region: Palencia
Farm: Finca El Limon
Variety: Pacamara
Harvest date: February 2021

El Limon Pacamara Washed

Granitos

Kiriga AB

El Cedro is a small, family-operated coffee farm located in the village of Bomboca, Peru. Situated within the Colasay district of Jaen province, this picturesque farm spans 1 hectare and sits at an altitude of 1,800 meters above sea level. The farm cultivates 200 trees of the local Bourbon variety and 1,000 trees of Catuai, renowned for their exceptional flavours. This lot has been washed and a 22-hour dry fermentation, followed by a careful drying process on beds and patios for 15-20 days; El Cedro ensures the production of high-quality coffee. With organic certifications in place, this farm represents the region's untapped potential, leaving us eager to explore its forthcoming coffee offerings. 

El Cedro

Josely Guevara

This refined take on a toffee apple balances sweet toffee with the crisp acidity of apple, whilst a delicate milk chocolate finish brings you back for another sip.

Welcome back to Nicaragua's Limoncillo farm! This honey processed Caturra lot is a testament to the Mierisch family's excellence and sustainable practices. They prioritize their team, pay above minimum wage, and provide essential support like free food, housing, and education. With over 3000 staff during harvest, the farm thrives on experimental processing and exceptional Nicaraguan coffee. Finca Limoncillo's 171 hectares, with 109 for coffee cultivation, showcase their commitment to the environment.

Region: Finca Limoncillo, Don Esteban
Farm/Mill: Matagalpa
Variety: Caturra
Process: Honey
Altitude: 1,200masl
Harvest: January 2023

Limoncillo

Juliana Paulino da Costa Mello is the 5th generation of her family to be involved in coffee production and together with her husband, agronomist Flavio, owns 150 hectares of land in the region. The area used to be one huge farm but was split up, and surrounding farms are all now owned by members of Juliana's family.  

Vanessa and Roland from our team had the pleasure of visiting them last summer. They witnessed first hand that with careful organising and an understanding of long-term sustainability, the farm plants native trees and fruit trees to promote biodiversity. This attention to detail carries through in the care of their plants, with careful measuring of many variables to assess plant health used to guide pruning, planting and harvesting.

Processed in the Natural method, the attention to detail is again evident in the clean, rounded, chocolate and nut forward flavour profile they produce which we’re delighted to say continues to improve year on year.

Region: Monte Santo de Minas, Minas Gerais
Producer: Flavio & Juliana Paulino de Costa
Variety: Mundo Novo, Yellow Catuai, Yellow Catucai
Process: Natural
Altitude: 1,000 – 1,100 masl
Harvest: August 2022

Mensur is a key component of the Tokuma Farmer Group. The Tokuma group is a collective of farmers in Western Ethiopia who have organised to market their coffees together and share knowledge with each other that allows them to improve quality. Over the past three years, we have seen overall quality and consistency improve year over year within this group. We have also seen the Tokuma Farmers improve their ability to deliver coffee to the port on time.

Mensur Aba Hika

As a coffee-producing country, Ethiopia has made remarkable progress over the past decade. With an estimated multitude of coffee varieties, most of which remain undiscovered, our knowledge currently extends to only a few hundred. We proudly specify the varieties in this particular lot rather than using the generic term "Heirloom." This distinction results from the extensive research undertaken to identify and appreciate the unique local varieties on Nesru's farm. 

Ozone Coffee Roasters

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Ozone Coffee Roasters

🇬🇧 United Kingdom

Served in Coffee Shops

Coffee Roasts

Brothers

El Cedro

Empire

Hodson

Josely Guevara

Kiriga AB

Limoncillo

Mensur Aba Hika

Nesru Aba Nura

Nova Alianca

Organic Blend

Coffee archive

Alasitas Longberry Natural

Bale Mountain Natural

Balmaadi Natural Biodynamic

Bolivia Alasitas Longberry Natural

Bulessa Washed

Cerro Azul

Costa Rica La Cumbre

Don Peter

El Limon Pacamara Washed

El Limon Washed

El Pital

El Potrero

El Yalcon

El Yalcon Decaf

Encanto

Githaka Peaberry

Granitos

Kercha Sharo

La Llama

Las Brumas

Mama Mina

Mbilima

Nicaragua Encanto

Nova Alianca

Rodomunho Natural

San Patricio

Sao Bento

Sumava Ruva

Tegu AA

Waliki Longberry

New Coffee Review