Seasonal Blend

Tasting notes

Character

• Comforting
• Funky

Ozone Seasonal BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. Coffee is a seasonal crop Its flavour and character are shaped by the time of year, the region it's grown in, and the care of the people who produce it. Our Seasonal Blend is a living reflection of this cycle – an ever-evolving coffee that showcases the freshest arrivals from our trusted partners across the globe. As harvests come in, we carefully select and roast components that complement each other, resulting in a blend that's vibrant, balanced, and full of character. For those who've been with us for a while, the Seasonal Blend was previously known as Jabberwocky and Brothers. Why we love it Approachable and complex in equal measure. Whether you're pulling espresso or brewing filter, it delivers a consistently delicious experience – comforting sweetness with a lively citrus lift. It's our way of celebrating the diversity of coffee in a single cup. This Season's Components Nicaragua: Escondida, Red CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Brazil, Inglaterra, Mixed, 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. El Salvador, Argentina Estate, 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. Soft cloudberry leads the way into a decadent marzipan sweetness. JuicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. sultanas on the finish round out this treat filled cup. Roast Information Medium: take the coffee through first 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. and into the gap, keeping things fairly quick, but dropping just as you reach second crack. Brew Recipe Recommended Brew Recipe Dose: 18g Time: 28-32 seconds Yield: 38g (we recommend this as a starting point that we enjoy, tweak to personal taste) 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, please brew whenever you like!