Hodson

Origin

• 🇧🇷 Brazil
• 🇳🇮 Nicaragua

Tasting notes

Character

• Sweet
• Bright
• Comforting
• Clean
• Funky

Ozone Hodson BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. A tribute to our roots Hodson Blend is a celebration of where it all began – both for Ozone and for Hasbean. Formerly known as Blake, this blend was originally named after the first school attended by Hasbean founder Steve Leighton, as a nod to classic espresso blends. In its new form, Hodson honours the early days of Ozone and the people who started it all. Jamie and Karen Hodson, the original founders of Ozone, began their coffee-roasting journey in the coastal town of New Plymouth, New Zealand. Their inspiration sparked during a six-week trip through Central America, where they visited coffee farms and met producers. One evening in San Salvador, caught in a tropical lightning storm, Jamie was struck by the scent of ozone in the air. That moment stayed with him, and that night, he decided to pursue a life in coffee. Rooted in family values and a deep respect for origin, the Hodsons built their business on meaningful relationships with producers. This blend is a tribute to that vision. It connects us to our past and celebrates the partnerships that continue to shape our future. Current Components Nicaragua: Limoncillo, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Brazil: Selvatech, PeaberryPeaberryA cherry that grows one round seed instead of the usual two flat-sided ones. Sorted and sold separately; some claim it cups brighter and more concentrated., Natural Brazil: Matas De Minas, Pulped NaturalHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. The sweet base of brown sugar and milk chocolate shows off soft red fruit notes for a balanced but characterful cup. Further Tasting Information Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Milk chocolate, brown sugar, red fruit. Recommended Brew Recipe Dose: 17.5g Yield: 36g Time: 28-32 secs (we recommend this as a starting point that we enjoy, tweak to personal taste) Roast Information Medium-dark: go nice and steady through the crack to develop the sweetness. Drop it right at the end of the gap with maybe a pop or two of second crackFirst crackThe audible pop when steam pressure fractures the bean during roasting (~196°C). Light roasts are dropped shortly after it; dark roasts continue toward a second crack. just as the coffee hits the cooling tray. RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Recommendation We recommend a minimum 7-day rest after the date of roasting before brewing this coffee as espresso, but there's a lot of personal preference in that. So, by all means, ple