Ozone Hodson Blend

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

Guatemala: San Patricio, Pacamara, Natural
Kenya: Kiriga C
El Salvador: Finca Argentina Estate, Natural
Guatemala: San Patricio, Pacamara, Washed

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

A note on pricing

You may have noticed this coffee has increased in price. We've held off for as long as we could, but raw ingredient costs have been climbing rapidly over the last 12-18 months – and we've had to reflect that. For more on the market forces behind it, we caught up with our Green Buyer, Roland, in our Journal – and wrote about the broader picture back in August.

Further Tasting Information

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

Recommended Brew Recipe
Dose: 18g
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 crack just as the coffee hits the cooling tray.

Resting 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!

Kenya Coffee Beans

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Hodson