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class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003eProcessed in the Natural method, the attention to detail is evident in the clean, rounded, chocolate, caramel and nut forward flavour profile, which we’re delighted to say continues to improve year on year.\u003c\/p\u003e\n\u003ch3 style=\"font-style: var(--font-style-header); font-weight: inherit;\"\u003eFARM INFO\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-teams=\"true\"\u003eJuliana Paulino de Costa is the 5th generation of her family to be involved in coffee production and is married to Flavio, a superb agronomist who we were fortunate to meet through his work with other farms we purchased from.  We were very excited to be able get coffee from their farm, Fazenda Nova Aliança, located in the well renowned coffee growing region of Minas Gerais, 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tw-overflow-hidden tw-transition-all tw-duration-700\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eESPRESSO RECIPE\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eDose: 20.5g\u003cbr\u003eYield: 45g\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTime: 25 secs\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFILTER RECIPE\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMethod: V60\u003cbr\u003eDose: 16g\u003cbr\u003eWater: 250ml\u003cbr\u003eTime: 2:15 mins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo find the method that suits your kit, check out our \u003ca href=\"https:\/\/ozonecoffeenz.myshopify.com\/blogs\/brew-guides\/v60\" title=\"V60 Brew Guide\" aria-describedby=\"a11y-external-message\"\u003eBrew 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PRESS","offer_id":42071295131879,"sku":"4INABOXP","price":56.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/6500\/2413\/files\/Ozone_4in-a-box_thumbnails_NZ_2024_v4.jpg?v=1719918452"},{"product_id":"half-caff-blend","title":"Half Caff: Blend","description":"\u003ch3 class=\"title-sm tw-uppercase\"\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\" x-ref=\"container0\" x-show=\"\" transition=\"selected == 0\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003eThis sweet and gentle cup has an orange and honeycomb sweetness over a milk chocolate edge for a balanced and moreish blend.\u003c\/p\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eFARM INFO\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\" x-ref=\"container1\" x-show=\"\" transition=\"selected == 1\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003e\u003cspan data-scheme-color=\"@000000,,\" data-usefontface=\"true\" data-contrast=\"none\" class=\"TextRun SCXP173985462 BCX8\" lang=\"EN-US\" xml:lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXP173985462 BCX8\"\u003e\u003cspan class=\"NormalTextRun SCXP75052698 BCX0\" data-mce-fragment=\"1\"\u003eAll the\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"SpellingError SCXP75052698 BCX0\" data-mce-fragment=\"1\"\u003eflavour\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXP75052698 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e– half the caffeine. \u003c\/span\u003e\u003cspan data-scheme-color=\"@000000,,\" data-usefontface=\"true\" data-contrast=\"none\" class=\"TextRun SCXP198907581 BCX0\" lang=\"EN-US\" data-mce-fragment=\"1\" xml:lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXP198907581 BCX0\" data-mce-fragment=\"1\"\u003eHalf Caff delivers a delicious and moreish cup made with a 50\/50 blend to provide a half-caffeinated coffee. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-scheme-color=\"@000000,,\" data-usefontface=\"true\" data-contrast=\"none\" class=\"TextRun SCXP173985462 BCX8\" lang=\"EN-US\" xml:lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXP173985462 BCX8\"\u003e\u003cspan data-scheme-color=\"@000000,,\" data-usefontface=\"true\" data-contrast=\"none\" class=\"TextRun SCXP198907581 BCX0\" lang=\"EN-US\" data-mce-fragment=\"1\" xml:lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXP198907581 BCX0\" data-mce-fragment=\"1\"\u003eWe use a quality\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-scheme-color=\"@000000,,\" data-usefontface=\"true\" data-contrast=\"none\" class=\"TextRun SCXP198907581 BCX0\" lang=\"EN-US\" data-mce-fragment=\"1\" xml:lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXP198907581 BCX0\" data-mce-fragment=\"1\"\u003edecaffeinated specialty coffee that has been processed using the sugar cane method, preserving the original\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-scheme-color=\"@000000,,\" data-usefontface=\"true\" data-contrast=\"none\" class=\"TextRun SCXP198907581 BCX0\" lang=\"EN-US\" data-mce-fragment=\"1\" xml:lang=\"EN-US\"\u003e\u003cspan class=\"SpellingError SCXP198907581 BCX0\" data-mce-fragment=\"1\"\u003eflavours\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXP198907581 BCX0\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof the coffee while adding fruity notes and some complexity to the cup.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eEl Yalcon \/ Huila, \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eColombia\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSan Patricio Estate \/ Palencia, Guatemala\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProcess\/Variety\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWashed Sugar Cane Decaffeinated \/ \u003c\/span\u003eCaturra, Colombia\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWashed \/ Mixed varietals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eBREW GUIDE\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\" x-ref=\"container2\" x-show=\"\" transition=\"selected == 2\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eEspresso Recipe\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eDose: 18g\u003cbr\u003eYield: 38g\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eTime: 25-30 secs\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo find the method that suits your kit, check out our \u003ca href=\"https:\/\/ozonecoffeenz.myshopify.com\/blogs\/brew-guides\/espresso\" title=\"Espresso Brew Guide\" aria-describedby=\"a11y-external-message\" data-mce-href=\"https:\/\/ozonecoffeenz.myshopify.com\/blogs\/brew-guides\/espresso\"\u003eBrew Guides\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ozone Coffee","offers":[{"title":"250g \/ Beans","offer_id":48830385193191,"sku":"BL987HA250B","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Espresso","offer_id":48830385225959,"sku":"BL987HA250E","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Stovetop","offer_id":48830385258727,"sku":"BL987HA250S","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Filter","offer_id":48830385291495,"sku":"BL987HA250F","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Pour Over","offer_id":48830385324263,"sku":"BL987HA250PO","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Aeropress","offer_id":48830385357031,"sku":"BL987HA250A","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Chemex","offer_id":48830385389799,"sku":"BL987HA250C","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"250g \/ French Press","offer_id":48830385422567,"sku":"BL987HA250p","price":19.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ Beans","offer_id":48830385455335,"sku":"BL987HA500B","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ Espresso","offer_id":48830385488103,"sku":"BL987HA500E","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ Stovetop","offer_id":48830385520871,"sku":"BL987HA500S","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ Filter","offer_id":48830385553639,"sku":"BL987HA500F","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ Pour Over","offer_id":48830385586407,"sku":"BL987HA500PO","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ Aeropress","offer_id":48830385619175,"sku":"BL987HA500A","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ Chemex","offer_id":48830385651943,"sku":"BL987HA500C","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"500g \/ French Press","offer_id":48830385684711,"sku":"BL987HA500P","price":37.5,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ Beans","offer_id":48830385717479,"sku":"BL987HA1B","price":71.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ Espresso","offer_id":48830385750247,"sku":"BL987HA1E","price":71.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ Stovetop","offer_id":48830385783015,"sku":"BL987HA1S","price":71.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ Filter","offer_id":48830385815783,"sku":"BL987HA1F","price":71.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ Pour Over","offer_id":48830385848551,"sku":"BL987HA1PO","price":71.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ Aeropress","offer_id":48830385881319,"sku":"BL987HA1A","price":71.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ Chemex","offer_id":48830385914087,"sku":"BL987HA1C","price":71.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ French Press","offer_id":48830385946855,"sku":"BL987HA1P","price":71.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/6500\/2413\/files\/Ozone_HalfCaff_2025.png?v=1743496968"},{"product_id":"don-joel-finca-carmela","title":"Don Joel, Finca Carmela","description":"\u003ch3 class=\"title-sm tw-uppercase\"\u003eTASTING NOTE\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFull of fruit sweetness, this coffee starts with lemon and lime before a soft mashup of orange and tinned peaches rolls in.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eFARM INFO\u003c\/h3\u003e\n\u003cp\u003eThis is our seventh year buying from the folks at Finca Carmela. The 3-hectare farm is owned by Allan Oviedo Rodriguez and his family, along with the neighbouring Finca La Cumbre, and the Don Joel micro mill which services the processing needs of both farms (along with occasional small lots for their neighbours when there's space as they've got a good reputation for it).\u003c\/p\u003e\n\u003cp\u003eFinca Carmela is located right on the border between the Central and Western Valleys, in the Alajuela province of Costa Rica. Situated around 1600 metres above sea level, the farm is just a short 5 minute drive away from their first farm La Cumbre on the other side of the hill.\u003c\/p\u003e\n\u003cp\u003eAllan has been producing coffee in the area for 18 years; he grew up in a coffee family and learnt the traditional producing methods alongside his father (Don Joel) and brothers. It was during these early years that he saw the difficulties that came with making a living as a coffee farmer, such as poor returns for what is a very demanding job, and the ever-increasing cost of living.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Western Valley\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProvince:\u003c\/strong\u003e Alajuela\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Carmela\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicromill:\u003c\/strong\u003e Don Joel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Allan Oviedo Rodriguez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,600 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing method:\u003c\/strong\u003e Yellow Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Villa Sarchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eBREW GUIDE\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eFILTER RECIPE\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eSuggested method: V60\u003cbr\u003eDose: 15g\u003cbr\u003eWater: 250g\u003cbr\u003eTime: 3 mins\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eESPRESSO RECIPE\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eDose: 20g\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eYield: 49g\u003c\/span\u003e\u003cbr\u003eTime: 26 secs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo find the method that suits your kit, check out our \u003c\/span\u003e\u003ca title=\"Espresso Brew Guide\" href=\"https:\/\/ozonecoffeenz.myshopify.com\/blogs\/brew-guides\/espresso\"\u003eBrew Guides\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ozonecoffeenz","offers":[{"title":"250g \/ Beans","offer_id":50819650453735,"sku":"CO005HO847DO250B","price":26.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Espresso","offer_id":50819650486503,"sku":"CO005HO847DO250E","price":26.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Stovetop","offer_id":50819650519271,"sku":"CO005HO847DO250S","price":26.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ 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Press","offer_id":50819651207399,"sku":"CO005HO847DO1P","price":104.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/6500\/2413\/files\/Ozone_bag_2026_NZ_fincaCarmela.png?v=1785330080"},{"product_id":"ashley-co-x-ozone-coffee-date-bundle","title":"ASHLEY \u0026 CO x OZONE Coffee Date Bundle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe perfect pairing. This special bundle brings together Ashley \u0026amp; Co's latest Lip Punch: Coffee Date and a bag of limited-edition coffee, expertly crafted by us! Expect nourishing, supple lips - softly tinted and ready to meet the sweet, creamy notes of a beautiful brew.\u003c\/p\u003e\n\u003ch4\u003eWhat's in the bundle\u003c\/h4\u003e\n\u003cp\u003eSet Includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAshley \u0026amp; Co Tint Me Lip Punch Coffee Date\u003c\/li\u003e\n\u003cli\u003eOzone x Ashley \u0026amp; Co. Coffee Date Blend | 200g whole beans\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ozone Coffee NZ","offers":[{"title":"Default Title","offer_id":51206444613863,"sku":"ACOBUNDLE","price":25.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/6500\/2413\/files\/Ozone_Ashely_Co_Bundle_2025_NZ_v1.png?v=1753439824"},{"product_id":"el-limon-washed","title":"San Patricio","description":"\u003ch3 class=\"title-sm tw-uppercase\"\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA balanced cup with caramel, honey  and a twist of orange up front. Juicy, floral hits of strawberry, raspberry and cherry lead into a dark chocolate aftertaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eFARM INFO\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003eGuadalupe Alberto (Beto) Reyes Aguilar and his family have a clear love and understanding for coffee, and a strong respect for the natural environment at the estate that they own and operate. Located around an hours’ drive to the east of Guatemala City in the small town of Palencia, their estate sits at an altitude of between 1600 and 1800 metres above sea level. 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) and 3 other smaller lots - El Encinal, El Calahuar and La Castilla.\u003c\/p\u003e\n\u003cp\u003eThe family endeavour to manage San Patricio’s farms as ‘organically’ as they can, and although they are not certified organic - they follow organic principles. The farm mostly produces Bourbon and Caturra, with Pacamara being the result of experimental crop cultivation. Overall, the family are motivated by and focused on ensuring that their farms take extraordinary care at every step – from picking and processing to shipping and agronomy, and they are always experimenting with new varietals.\u003c\/p\u003e\n\u003cp\u003eAgain, another stellar example of the team at San Patricio Estate skills at the washed process.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eRegion: \u003c\/b\u003ePalencia, Guatemala\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eProducer\u003c\/b\u003e: Guadalupe Alberto ‘Beto’ Reyes and the Reyes family\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eVariety: \u003c\/b\u003eBourbon \u0026amp; Caturra\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eProcess: \u003c\/b\u003eWashed\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cb\u003eAltitude: \u003c\/b\u003e1350 - 1850 masl\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"ozonecoffeenz","offers":[{"title":"250g \/ Beans","offer_id":51226338820327,"sku":"SO011WA111SA250B","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Espresso","offer_id":51226338853095,"sku":"SO011WA111SA250E","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Stovetop","offer_id":51226338885863,"sku":"SO011WA111SA250S","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Filter","offer_id":51226338918631,"sku":"SO011WA111SA250F","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Aeropress","offer_id":51226338951399,"sku":"SO011WA111SA250A","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Pour 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karamēra e whenumi ana, ka oti ki te hēre-reka.\u003c\/p\u003e","brand":"Ozone Coffee Roasters NZ","offers":[{"title":"250g \/ Beans","offer_id":51382436069607,"sku":"BL987TA250B","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Espresso","offer_id":51382436102375,"sku":"BL987TA250E","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Stovetop","offer_id":51382436135143,"sku":"BL987TA250ST","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Filter","offer_id":51382436167911,"sku":"BL987TA250F","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Aeropress","offer_id":51382436200679,"sku":"BL987TA250A","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Chemex","offer_id":51382436233447,"sku":"BL987TA250C","price":19.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ Pour 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Over","offer_id":51382436790503,"sku":"BL987TA1V","price":69.0,"currency_code":"NZD","in_stock":true},{"title":"1kg \/ French press","offer_id":51382436823271,"sku":"BL987TA1P","price":69.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0581\/6500\/2413\/files\/2025NZ_Our_House_TeReoLabel_bag_image.png?v=1758023044"},{"product_id":"tokuma-natural","title":"Tokuma Natural","description":"\u003ch3 class=\"title-sm tw-uppercase\"\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eVivid notes of berry jam, black cherry, and apricot, complemented by a complex finish of dark cocoa and vanilla, all wrapped in a rich, full-bodied mouthfeel.\u003c\/p\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eFARM INFO\u003c\/h3\u003e\n\u003cp\u003eThe Tokuma Group Blend represents the shared work of a remarkable circle of smallholder farmers in Western Ethiopia’s Agaro region. The Tokuma producers first came together informally to exchange agronomy practices and support each other in marketing coffee. Today, they have grown into a formal collective, united by their commitment to quality, innovation, and transparency.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis blend is composed of lots from multiple Tokuma members: Mensur Abahika, Nesru Aba Nura, Mohammed Aba Nura, and Biya Faris. Each farmer carefully manages cultivation and processing on their own land, ensuring excellent traceability. Coffees are dried slowly on raised beds for around three weeks, yielding sweetness, clarity, and expressive fruit character.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe emergence of Tokuma reflects a broader shift in Ethiopian coffee. Regulatory changes have allowed more producers to obtain export licenses and sell directly, bypassing the traditional ECX system that once blurred farm-level identity. Tokuma farmers have seized this opportunity, highlighting the unique character of their coffees while securing better compensation for their work.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eEthiopia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Oromia\u003c\/li\u003e\n\u003cli\u003eZone: Jimma\u003c\/li\u003e\n\u003cli\u003eWoreda: Gomma\u003c\/li\u003e\n\u003cli\u003eCollective: Tokuma Farmer Group\u003c\/li\u003e\n\u003cli\u003eVarietals: \u003cstrong\u003eJARC 74110 \u0026amp; JARC 74112\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing: \u003cstrong\u003eNatural\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Mensur Abahika, Mohammad Aba Nura, Nesru Aba Nura \u0026amp; Biya Faris\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,950 - 2,150 m.a.s.l.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ozone Coffee","offers":[{"title":"250g \/ 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tangerine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eFARM INFO\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003ePedro Flores’ farm is in the small colonia of Villa Rosario, a short drive east of Caranavi. He’s part of the Sol De La Mañana project, run by the Rodriguez family, that provides training in coffee agronomy to small producers. Through this, he’s learnt to replant his land and manage his coffee plants more methodically to get both quality and consistency.\u003c\/p\u003e\n\u003cp\u003eTo ensure only the very ripest coffee cherries are picked, it's not uncommon for producers in the\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSol De La Mañana \u003c\/span\u003eprogram to do 7 or 8 harvesting passes across their plants, many more than producers in other parts of the world do. This is very labour intensive and yields smaller amounts each pass, but ensures great quality. The downside is that for each delivery of cherries from the\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSol De La Mañana\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eproducers in Bolinda, the lots are often too tiny to process separately and so instead, deliveries from all the producers are combined and processed together.\u003c\/p\u003e\n\u003cp\u003eYou may notice a part of the processing method of this coffee you haven't come across before, Mosto, and we wanted to take a moment to explain just what that means.\u003c\/p\u003e\n\u003cp\u003eMosto is a Spanish word which describes fresh fruit juices - particularly before they are fermented. The same root gives the English word for this, used in wine-making - a Must. In the case of this coffee, it means:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eYou start with two batches of coffee.\u003c\/li\u003e\n\u003cli\u003eThe first batch of coffee (a regular washed coffee) is depulped, fermented in a closed tank, rinsed and taken to the beds to dry.\u003c\/li\u003e\n\u003cli\u003eThe liquids - the Mosto - from that first fermentation are saved, with the pH and microbial levels monitored and managed.\u003c\/li\u003e\n\u003cli\u003eBatch 2 (this will be the Mosto Washed) is depulped and the Mosto is added to the coffee.\u003c\/li\u003e\n\u003cli\u003eOnce the fermentation breaks down any remaining pulp, the coffee is rinsed and dried.\u003c\/li\u003e\n\u003cli\u003eUsing these fresh, already fermenting juices gives the process a kick start which seems to help develop the complex, juicy flavours in these coffees.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Yungas\u003c\/li\u003e\n\u003cli\u003eMunicipality: Caranavi\u003c\/li\u003e\n\u003cli\u003eTown: Copacabana\u003c\/li\u003e\n\u003cli\u003eFarm: Villa Rosario\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,500 m.a.s.l.\u003c\/li\u003e\n\u003cli\u003eFarm size: 2 hectares\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cstrong\u003ePedro Flores\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eCaturra \u0026amp; 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The surrounding mountain ranges act as a natural buffer – keeping temperatures steady between 14 and 29°C year-round, humidity around 75%, and creating a gradual growing season that allows sugars to build slowly and thoroughly. The result is a coffee that's bright and clean, with that signature Cauca sweetness baked in.\u003c\/p\u003e\n\u003cp\u003eThis coffee comes to us through Cofinet, a Colombian importer who've been running the Popayán Reserve project since 2015. They work closely with around 75 smallholder farmers in the region, most growing on plots of less than five hectares. Cherries are milled at Cofinet's Meseta de Popayán facility, where processing and quality control are handled centrally. In return, farmers can earn premiums of up to 20% above market price – tied directly to cup quality, so the incentive to bring in the best cherries runs deep. Cofinet also sends agronomists to work with individual producers directly, and invites farmers to cup their own coffees. The latter might sound like an obvious step, but producers delivering to mills often never taste their own work. These cuppings change that.\u003c\/p\u003e\n\u003cp\u003eThe varieties here – Colombia, Castillo, Caturra, Catimor, and Typica – tell a distinctly Colombian story. Castillo and the Colombia variety are sometimes met with a raised eyebrow in specialty circles; both are rust-resistant hybrids developed by Cenicafé, Colombia's national coffee research centre, and have historically been associated with commodity rather than specialty production. Grown at this altitude, and with this level of care behind them, that reputation doesn't hold. Caturra and Typica contribute brightness and clarity; Castillo and the Colombia variety add body and structure. Together, they make a cup that's more interesting than any one of them would be alone. A washed process keeps things clean and transparent, letting the terroir speak clearly.\u003c\/p\u003e\n\u003cp\u003eOne small thing worth knowing: Cauca experiences drier conditions in the middle of the year and more rainfall at the start and end. Since coffee is harvested throughout the year across the region, there can be minor variations in moisture content in the green coffee between lots. Nothing that affects the cup meaningfully – but worth a mention if you're a bit of a coffee nerd about these things.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cb\u003eColombia\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\u003c\/b\u003e Department: Cauca\u003c\/li\u003e\n\u003cli\u003eTown: \u003cb\u003ePopayán\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\u003c\/b\u003e Varieties: \u003cb\u003eColombia, Castillo, Caturra, Catimor and Typica\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\u003c\/b\u003e Processing Method: \u003cb\u003eWashed\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\u003c\/b\u003e Crop Year: 2025\u003c\/li\u003e\n\u003cli\u003eNo. of contributing producers: ~75 smallholders\u003c\/li\u003e\n\u003cli\u003eAverage farm size: Under 5 hectares\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,700 - 2,000 metres above sea level\u003c\/li\u003e\n\u003cli\u003eMill: Meseta de 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charset=\"utf-8\"\u003eThis complex, elegant but juicy cup starts with cherry cordial before a burst of white grape and then a squeeze of tangerine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3 class=\"title-sm tw-uppercase\"\u003eFARM INFO\u003c\/h3\u003e\n\u003cdiv class=\"tw-relative tw-overflow-hidden tw-transition-all tw-duration-700\"\u003e\n\u003cdiv class=\"tw-mb-6\"\u003e\n\u003cdiv class=\"tw-py-2 tw-prose dropdown-product-content\"\u003e\n\u003cp\u003eNamed after the annual festival celebrating wishes and abundance, Bolivia Las Alasitas is a coffee built on vision and possibility. \"Las Alasitas\" translates to \"buy me\" in Aymara, and during the festival – which kicks off each year on 24th January in La Paz – locals purchase miniature figurines representing their hopes for the coming year. Everything from tiny cars to miniature coffee sacks are blessed by yatiris (traditional healers) and Catholic priests alike, then given to friends and family in the belief that recipients will receive the real thing before the year is out. At the heart of it all sits Ekeko, the Aymara god of abundance – a chubby, moustachioed figure laden with baskets and bags, who watches over Bolivian households and rewards generosity.\u003c\/p\u003e\n\u003cp\u003eIt's a fitting name for a farm where the Rodríguez family continue to plant seeds – both literally and figuratively – for the future of Bolivian coffee.\u003c\/p\u003e\n\u003cp\u003eThis full-bodied washed coffee delivers a beautifully rich texture that carries flavours of marzipan and brown sugar, with a gentle hint of milk chocolate that deepens into dark chocolate on the aftertaste. The Yellow Caturra variety – a compact, golden-fruited mutation of Bourbon first selected in Brazil – tends toward tropical fruit sweetness at altitude. Here, though, the family's anaerobic washed processing tempers that brightness into something rounder and more confectionery.\u003c\/p\u003e\n\u003cp\u003eGrown at 1,642 metres above sea level in Bolinda – a steep, green valley whose name is a contraction of \"Bolivia Linda\" (Beautiful Bolivia) – Las Alasitas benefits from cool nights and mild days that slow the ripening of cherries. This extended maturation allows sugars to concentrate and complexity to build, resulting in a cup that rewards those who appreciate the finer details of speciality coffee.\u003c\/p\u003e\n\u003cp\u003eAfter selective hand-picking, cherries are delivered to Agricafe's Buena Vista mill in Caranavi, where they undergo flotation sorting before depulping. From there, wet parchment is placed in sealed stainless steel fermentation tanks – the same kind you'd find in a winery – where onsite oenologist Iván Hugas has prepared what the family call mosto: a carefully calibrated solution of harvested yeasts and bacteria that catalyses a controlled anaerobic fermentation. The tanks are closely monitored throughout, with the coffee removed after around 48 hours once the desired fermentation is complete. The parchment is then pressure-washed clean and dried – either on raised beds or in the family's signature \"coco\" dryers (gentle-heat box dryers Pedro discovered during his time in peanut production), depending on humidity. Finally, it rests at La Luna, the family's state-of-the-art dry mill in La Paz, before export.\u003c\/p\u003e\n\u003cp\u003eFirst planted in 2014, Las Alasitas was Agricafe's first step into farming – part of an ambitious project to revive Bolivia's declining coffee industry. Pedro Rodríguez swapped his accountant's suit for agriculture three decades ago, and the family had been sourcing coffee from small producers in Caranavi and Samaipata ever since. But watching production decline put the sustainability of their business at risk. In response, they bought land to showcase modern practices and establish model farms that other producers could learn from. Las Alasitas is now home to Agricafe's variety nursery, where agronomists cultivate seedlings of prized varietals like Geisha, Java, and San Bernardo to share with local farmers. At the top of the farm sits La Casita – a small house where the family welcome guests to enjoy the sweeping views over the valley at sunrise and sunset, coffee in hand.\u003c\/p\u003e\n\u003cp\u003eThrough their Sol de la Mañana programme, the Rodríguez family empowers local farmers with training and skills to improve quality and yields – helping ensure the future of Bolivian coffee doesn't rest on their shoulders alone. We're proud to support their work.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCountry: \u003cstrong\u003eBolivia\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eRegion: Yungas\u003c\/li\u003e\n\u003cli\u003eProvince: Caranavi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eColony: Bolinda\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cstrong\u003eLas Alasitas\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProducers: Fincas Los Rodriguez\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing Method: \u003cb\u003eWashed\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eVarietal: \u003cstrong\u003eYellow Caturra\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ozone Coffee","offers":[{"title":"250g \/ Beans","offer_id":52428955549927,"sku":"BO001WA961AL250B","price":26.0,"currency_code":"NZD","in_stock":true},{"title":"250g \/ 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Coffee was introduced to Brazil in the early 18th century, rapidly growing into a thriving industry that is now the leading producer of both commodity and specialty coffee worldwide. Minas Gerais is one of the most famous coffee-producing regions, alongside Espirito Santo, São Paulo, and Bahia. Fazenda Inglaterra is located near to the spa town of Poços de Caldas, the main socio-economic nucleus of its region, roughly 250km north of São Paulo city. The area is known for its volcanic soil and high elevation, reaching between 950 and 1,300 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eThe local area ranges over a high plateau formed by mountains, commonly mistaken as the crater of an extinct supervolcano. In reality, Poços de Caldas sits inside a caldera formed by the collapse of an 80 million year old intrusion amid the surrounding elevated areas, not a volcano itself. Its climate is characterized by dry winters and mild summers. 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