Bolivia: Pedro Flores, Mosto Washed
ExperimentalMedium-DarkSCA cup 87.0
Cherrybook Index
43preliminary
Evidence-of-quality score, not a cup score. Preliminary: 2 of 7 signals on file. Methodology
Price position
US$2.89/ozGBP 17.00 for 220g
this lot $2.89$3.36$5.36
Typical band for this profile $3.36 to $5.36 (experimental single-origin lots (other named varieties, retail bags); across markets in stock). Where it sits
Catalog summary
An experimental lot from Caranavi, Bolivia, not yet indexed (2 of 7 signals on file) and priced below the typical band for its listed profile.
Based on the listing and catalog evidence
Price and availability set by the roaster.
Roasts daily · ships in ~1d
Roasts most weekdays, so most orders ship within a day or two of the roast date.
“Roasted every day of the working week at our Stafford roastery in the UK, to bring you the best quality, every time.” source ↗
Save at Has Bean CoffeeLoyalty program (Ozone Rewards Club, earn points per £1 spent)Welcome gift of 50 points upon signupBirthday perk (free coffee / birthday voucher)Refer-a-friend program (200 points for you, £5 off voucher for friend)
Cherrybook last checked this listing today.
Roaster’s notes
white peach · white grape · lime · white sugar
- Fruit
- Citrus
- Sugar and spice
Open the flavor wheel
Mapped from the roaster’s tasting notes to the SCA flavor wheel; Cherrybook’s interpretation of the stated notes, not the roaster’s own categorization.
- Origin
- Caranavi, BO
- Producer
- Pedro Flores
- Farm / Co-op
- —
- Process
- Experimental
- Altitude
- 1500 m
- Harvest
- —
- Weight
- 220g
- Bag price
- GBP 17.00
- Price / oz
- US$2.89/oz
- Brew
- —
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
Price contextmodeled
A modeled range and current prices for comparable listings.
$2.89/oz
typically $3.36 to $5.36
Where it sits
19 experimental single-origin lots (other named varieties, retail bags); across markets in stock
typical band this lot
Limited listing details: 63rd percentile of 19 experimental single-origin lots (other named varieties, retail bags); across markets in stock right now.
Some variety, process or origin details are missing. This comparison does not qualify the coffee for a value recommendation.
What moves this price
cheaper×1.00pricier
- Roaster brand and sourcing×1.31
- Experimental process×1.24
- Bolivia origin×1.16
- Dark roast×0.94
At 220 g, this bag runs about 3% more per ounce than a typical 287 g bag; that is pack size, not the coffee.
How this estimate works
A statistical model, refit weekly across the in-stock catalog, estimates what a coffee with these listed attributes typically sells for per ounce. Each multiplier compares one trait against the average lot in this market; the roaster line covers brand and sourcing together, which this model cannot separate. Bag size is shown separately, priced at the rate observed across sizes of the same coffee, because it says nothing about the coffee itself. The distribution counts every in-stock listing in the comparison group, with at least 15 listings from three roasters and no roaster supplying more than 60% of it. Decaf, blends, variety segments, processing families and bag formats stay separate. Origin, roast and selling currency can broaden as the group label indicates. Prices are converted to USD per ounce; shipping and differences in tax treatment are not adjusted. The model reads listed attributes only: the quality of the specific lot in the bag is not observable, so a price above the typical band is not evidence of overpricing.
Cherrybook Index (CBI)
Evidence-of-quality score, not a cup score. Methodology
43
Preliminary
Confidence2 of 7 signals on file
Score is partially shrunk toward a neutral 50; read directionally until more source families land.
How confidence affects the score
Coverage measures signal availability, not cup quality. This coffee has 30% of the signal universe on file. Missing sources are dropped, remaining weights are renormalized, and the result is shrunk toward a neutral 50 baseline by 25% so one thin signal cannot carry the score on its own.
The math on file: renormalized base 40.8 shrunk to 43.1 = 43.
Missing: Coffee Review, Reddit sentiment, YouTube reviews, On-shop ratings, Cherrybook ratings
- 70/ 17% weightRoaster transparencyProducer / farm / lot disclosure depth
- 35/ 83% weightSCA gradeRoaster-published cupping score
Sensory profile
- Acidity
- 4
- Body
- 3
- Sweetness
- 4
- Balance
- 4
- Clean
- 4
Comps & alternatives
Tasting flight
Compare this with three more lots selected from the catalog.
Brew a set side-by-side. The picks vary along axes that pair with this lot; origin, process, roast, or producer; so you learn the difference, not just drink four good cups.
Reference · About the varietal & origin
About Has Bean Coffee
On YouTube
Meet the roaster on camera
About the roasterBrew guide
The Hasbean Coffee Roasting Guide
Ozone Coffee · 19.1K views on YouTube
Watch on YouTubeThis video covers Has Bean Coffee; it is general roaster coverage.
Cherrybook summary of the video
Ozone Coffee presents a detailed roasting guide featuring Has Bean Coffee, explaining the chemical and physical changes coffee beans undergo during roasting. The video breaks down the roast process into temperature and time profiles, detailing how first crack and second crack affect the final body, acidity, and sweetness of the coffee.
Inside this video
From Ozone Coffee:
“At origin the beans are dried between 10 and 13 percent. So our aim here is to dry the beans further.”
“Controlling these variables of temperature and time is called profiling.”
Explore the videos
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