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bolivia: pedro flores, dry fermented washed, bolivia coffee from ozone coffee - shoreditch

bolivia coffee · cup of excellence

Bolivia: Pedro Flores, Dry Fermented Washed

by ozone coffee - shoreditch · london, uk

you'll taste red apple before winey. this is bolivia: pedro flores, dry fermented washed, a washed bolivia from ozone coffee - shoreditch.

red applewiney
£11.95GBPbuy from ozone coffee - shoreditch

the bean

origin
bolivia
region
yungas
process
washed
roast
medium-dark
status
in stock
availability checked
28 may 2026
pedro flores is a washed bolivian coffee from the yungas region, processed using dry fermentation before washing. it's a cup of excellence lot, meaning it ranked among the highest-scoring coffees assessed in its competition year. at medium-dark roast, it leans toward structure and weight, with tasting notes of red apple and a winey quality that suggests fruit-forward brightness balanced by some depth. the medium-dark roast makes it well suited to filter methods like v60 or chemex, where the apple and winey character can express cleanly, though it will also hold up as a cafetière brew for a fuller-bodied result.

common questions

What does Bolivia: Pedro Flores, Dry Fermented Washed taste like?

this coffee has tasting notes of red apple and a winey quality, giving it a fruit-forward character with some ferment-derived complexity. it's a cup of excellence lot, so expect those flavours to be well-defined and consistent.

How is Bolivia: Pedro Flores, Dry Fermented Washed grown and processed?

the coffee comes from pedro flores in the yungas region of bolivia and is processed using a dry fermentation washed method, where the coffee ferments before the mucilage is washed away. this approach can contribute to the winey note in the cup.

How should I brew Bolivia: Pedro Flores, Dry Fermented Washed?

roasted to a medium-dark level by ozone coffee, this lot has enough body and structure to work across filter and immersion brew methods. filter brewing, such as v60 or chemex, will highlight the red apple and winey notes most clearly.

about ozone coffee - shoreditch

the hiss of milk meeting steam carries down leonard street most mornings, pulling in shoreditch workers who've learned the difference between good coffee and corner shop instant. ozone's roastery operation means beans hit your cup within days of roasting, not weeks. you taste it immediately. their 4.5-star rating from nearly 3,000 reviews tells the real story. regulars queue behind tourists, both chasing that same bright acidity and clean finish you can't replicate at chain shops. the baristas actually care about extraction times, water temperature, grind consistency. small details that transform your morning routine. what separates independent roasters like ozone from the corporate giants isn't just bean quality, though that matters enormously. it's the knowledge behind the counter, the willingness to adjust your drink when the first shot pulls too fast, the way they remember your usual order by the third visit. shoreditch has plenty of coffee options. this one earns its devotion.

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