Bolivia Tasting Pack
Cherrybook Index
No Index yet
0 of 7 signals on file. Cherrybook Index needs at least one scoring signal, so a number never stands in for evidence. Methodology
Price position
—GBP 44.00
Price position appears once the price model has scored this lot.
Catalog summary
A lot from Yungas, Bolivia, not yet indexed (0 of 7 signals on file).
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.
- Origin
- Yungas, BO
- Producer
- —
- Farm / Co-op
- —
- Process
- —
- Altitude
- —
- Varietals
- —
- Harvest
- —
- Weight
- —
- Bag price
- GBP 44.00
- Price / oz
- —
- Brew
- —
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
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
Videos by their credited creators. Playing a video connects to YouTube. Privacy