Hodson

Hodson blend: named after our founders

The sweet base of brown sugar and milk chocolate shows off soft red fruit notes for a balanced but characterful cup.

Where the name comes from

Jamie and Karen Hodson founded Ozone in New Plymouth, New Zealand, after a six-week trip through Central America, visiting coffee farms and meeting producers. One evening in San Salvador, caught in a tropical lightning storm, Jamie noticed the smell of ozone in the air. He decided that night to make coffee his life.

Hodson used to be called Blake, after the first school Hasbean founder Steve Leighton attended. It's the blend where Ozone and Hasbean both began, so now it carries the name of Ozone's founders.

Coffee is seasonal, so the components in this blend change through the year as fresh harvests arrive. Want to know why? Read The Coffee Arrival Calendar. The bag in your hands is always fresh, in-season coffee.

Current components

• Nicaragua: Limoncillo, Bourbon, Natural
• Brazil: Selvatech, Peaberry, Natural
• Brazil: Matas de Minas, Pulped Natural
• Ethiopia: Chelchele, Natural

Brew, roast, rest

Tasting notes: Milk chocolate, brown sugar, red fruit.

Recommended brew recipe
Dose: 17.5g
Yield: 38g
Time: 28 to 32 seconds
A starting point we like. Tweak it to your taste.

Roast
Medium-dark. We go steady through first crack to build sweetness, then drop it at the end of the gap, with a pop or two of second crack as it hits the cooling tray.

Resting
Rest it for at least 7 days after roasting before you brew it as espresso. Plenty of people like it earlier, so brew whenever you fancy.