{"title":"Extra","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eOur most expressive coffees. Bold flavours, unexpected profiles, and a little something special.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"sugar-rush-el-diviso","title":"Sugar Rush - El Diviso","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003ePitalito, Huila, Colombia | Natural Advanced Fermentation | Extra — Staple\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eSugar Rush\u003c\/strong\u003e is part of our \u003cstrong\u003eExtra range\u003c\/strong\u003e — a permanent line of bold,\n    high-intensity coffees designed for those who want more: more sweetness, more fruit, more character.\n    These are not subtle coffees. They are unapologetically expressive, built around a single idea —\n    the pure, almost candy-like pleasure of a cup that stops you mid-sip.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Sugar Rush is our \u003cstrong\u003estaple Extra coffee\u003c\/strong\u003e. It will always be here, evolving with the seasons\n    but anchored to the same idea: a coffee so sweet and vibrant it tastes like the best kind of indulgence.\n    For this first edition, we knew exactly where to turn.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eNéstor Lasso\u003c\/strong\u003e is one of the producers we've known and trusted since early on.\n    Together with his brother Adrián and their partner Jhoan Vergara, he runs \u003cstrong\u003eEl Diviso\u003c\/strong\u003e,\n    a farm near Pitalito, Huila, that has become one of the most talked-about names in Colombian specialty coffee.\n    Built in partnership with \u003cstrong\u003eCata Export\u003c\/strong\u003e — the same team behind Cherry Fizz —\n    El Diviso is a place where tradition and precision fermentation meet.\n    Their work earned them \u003cstrong\u003e1st place at the Brewers Cup in Ireland\u003c\/strong\u003e and recognition across Europe.\n    It's the kind of result that doesn't happen by accident.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Raised in Normandía, Huila, Néstor represents a new generation of Colombian growers:\n    people who understand their land deeply, invest in their craft obsessively, and approach quality\n    with the same rigor you'd find in any world-class kitchen or cellar.\n    For Sugar Rush's first edition, his \u003cstrong\u003eYellow Papayo\u003c\/strong\u003e — a rare and expressive variety —\n    felt like the only choice.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is processed using the \u003cstrong\u003eAdvance Natural\u003c\/strong\u003e protocol developed by the Cata Export and El Diviso teams —\n    a multi-stage fermentation method that extracts maximum sweetness and aromatic intensity from the cherry.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Cherries are selected for ripeness using \u003cstrong\u003ecold water floatation\u003c\/strong\u003e, targeting a Brix range of \u003cstrong\u003e24–28°\u003c\/strong\u003e\n    to ensure peak sugar content at the start of the process. From there, fermentation unfolds across several carefully controlled stages:\n  \u003c\/p\u003e\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e36 hours\u003c\/strong\u003e of open oxidation in cherry at 25°C\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e24 hours\u003c\/strong\u003e of anaerobic fermentation in sealed containers at 16–18°C\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e24 additional hours\u003c\/strong\u003e of oxidation in cherry\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e48 hours\u003c\/strong\u003e of submerged fermentation, with leachate recirculation\u003c\/li\u003e\n    \u003cli\u003eA \u003cstrong\u003ethermal shock\u003c\/strong\u003e at 50°C for 30 minutes applied after fermentation\u003c\/li\u003e\n  \u003c\/ul\u003e\n  \u003cp\u003e\n    One of the most distinctive steps in this process is the use of \u003cstrong\u003erehydration\u003c\/strong\u003e:\n    coffee is first dried to 18–20% moisture, then rehydrated before being mixed with fresh cherries\n    in a 50\/50 ratio prior to depulping. This technique adds an extra layer of complexity and depth to the final cup.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Drying is done mechanically over \u003cstrong\u003e60 hours\u003c\/strong\u003e, interrupted at 18% humidity for a 60-hour rest period\n    in sealed black bags — before resuming until the coffee reaches a final moisture of \u003cstrong\u003e11%\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eBold, candy-sweet, and bursting with fruit — everything Sugar Rush promises, delivered.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003eorange candy\u003c\/strong\u003e: bright, sugary, and instantly arresting.\n    \u003cstrong\u003ePomegranate\u003c\/strong\u003e follows with a deep, jewel-like intensity, while \u003cstrong\u003ered grapes\u003c\/strong\u003e\n    add a lush, almost wine-like roundness. A finish of \u003cstrong\u003estrawberry\u003c\/strong\u003e brings everything together —\n    ripe, clean, and impossibly sweet.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This is a coffee that commits fully to its identity. Rich in body, generous in sweetness,\n    and expressive from first sip to last. Exactly what Sugar Rush is meant to be.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eEspresso:\u003c\/strong\u003e\u003cbr\u003e\n    We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.\u003cbr\u003e\n    We enjoy this coffee at \u003cstrong\u003e18g in, 42g out\u003c\/strong\u003e in about \u003cstrong\u003e28–30 seconds\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003chr style=\"border: none; border-top: 1px solid #ccc; margin: 1rem 0;\"\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e89°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium-coarse\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 80g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia, Huila (Pitalito)\u003cbr\u003e\n  \u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003cbr\u003e\n  \u003cstrong\u003eProducer:\u003c\/strong\u003e Néstor Lasso\u003cbr\u003e\n  \u003cstrong\u003eImporter:\u003c\/strong\u003e Cata Export\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Natural – Advanced Fermentation\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,750 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Yellow Papayo\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Orange Candy – Pomegranate – Red Grapes – Strawberry\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! Modern Coffee Co.","offers":[{"title":"150 grams \/ Whole beans","offer_id":57362216976732,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"150 grams \/ French press","offer_id":57362217009500,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"150 grams \/ Filter","offer_id":57362217042268,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"150 grams \/ Moka pot","offer_id":57362217075036,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"150 grams \/ Espresso","offer_id":57362217107804,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57362217140572,"sku":null,"price":80.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57362217173340,"sku":null,"price":80.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57362217206108,"sku":null,"price":80.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57362217238876,"sku":null,"price":80.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57362217271644,"sku":null,"price":80.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/2025.16BOOCoffeeRoasters_LimitedEdition_SugarRush.mov.jpg?v=1776211441"},{"product_id":"summer-edition-sunburn","title":"Summer Edition - Sunburn","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eFresno, Tolima, Colombia | Natural Anaerobic | Summer Edition\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eSunburn\u003c\/strong\u003e is back. For those who've been with us for a while, you'll recognise this one,\n    it was our Summer Edition last year, and it earned its return.\n    A coffee this expressive, this citrusy, this made for hot days deserved a second season.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    It comes from \u003cstrong\u003eEl Vergel Estate\u003c\/strong\u003e, a farm in \u003cstrong\u003eFresno, Tolima\u003c\/strong\u003e,\n    managed by brothers \u003cstrong\u003eElías and Shady Bayter\u003c\/strong\u003e.\n    The family's agricultural roots go back to 1995, and coffee became part of the picture in 2010.\n    But what makes El Vergel worth talking about is what came after: in 2017,\n    faced with the limitations of the local market, Martha, Shady, and Elías set out to find\n    a different way of doing things, one built on direct relationships, transparency, and a genuine\n    investment in processing as a craft.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    That led to the founding of \u003cstrong\u003eForest Coffee\u003c\/strong\u003e in 2019,\n    a project that today brings together a network of \u003cstrong\u003e250 coffee-growing families\u003c\/strong\u003e\n    across four major projects in Colombia, with a team of 25 people and roaster partners around the world.\n    The goal from the start has been simple: close the gap between producers and roasters,\n    ensure fair pricing, and let the coffee speak for itself.\n    El Vergel is where that story began, and it remains the heart of the project.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is a \u003cstrong\u003eNatural Anaerobic\u003c\/strong\u003e, made from a blend of\n    \u003cstrong\u003eRed and Yellow Caturra\u003c\/strong\u003e cherries, selectively picked at peak ripeness at \u003cstrong\u003e1,350 meters\u003c\/strong\u003e.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After selection, cherries undergo a \u003cstrong\u003e48 to 60-hour anaerobic fermentation\u003c\/strong\u003e\n    in sealed vessels, a controlled, oxygen-free environment that intensifies the fruit character\n    and builds the aromatic complexity that defines this coffee.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Drying begins on \u003cstrong\u003eraised beds under a Marquesina\u003c\/strong\u003e, a shade structure that slows the process\n    and protects the cherries from direct sun, until they reach around 30% moisture.\n    From there, drying continues mechanically in circular dryers at temperatures kept below 45°C,\n    down to 18–16% moisture. A pre-stabilization rest allows the flavors to deepen before\n    the final drying phase brings the coffee to optimal moisture.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The lot is then \u003cstrong\u003estabilized for 45 days in GrainPro bags\u003c\/strong\u003e before shipment,\n    a final step that locks in consistency and ensures the coffee arrives at its best.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eBright, tropical, and unapologetically summery, this is what Sunburn is for.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The citrus hits first: Blood orange, zesty, and alive.\n    \u003cstrong\u003eGuava\u003c\/strong\u003e follows with a lush tropical sweetness that takes the cup somewhere warm and unhurried.\n    \u003cstrong\u003eRed fruits\u003c\/strong\u003e add depth and a gentle jamminess in the mid-palate,\n    while a finish of \u003cstrong\u003ecacao\u003c\/strong\u003e brings just enough grounding to balance everything out.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Complex without being demanding. The kind of coffee that fits perfectly in your hand\n    on a slow summer afternoon, and that's exactly why it's back.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eEspresso:\u003c\/strong\u003e\u003cbr\u003e\n    We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.\u003cbr\u003e\n    We enjoy this coffee at \u003cstrong\u003e18g in, 42g out\u003c\/strong\u003e in about \u003cstrong\u003e28–30 seconds\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003chr style=\"border: none; border-top: 1px solid #ccc; margin: 1rem 0;\"\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and water at around 60ppm.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e90°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 80g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia, Tolima (Fresno)\u003cbr\u003e\n  \u003cstrong\u003eFarm:\u003c\/strong\u003e El Vergel Estate\u003cbr\u003e\n  \u003cstrong\u003eProducers:\u003c\/strong\u003e Elías \u0026amp; Shady Bayter (Forest Coffee)\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Anaerobic\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,350 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Red \u0026amp; Yellow Caturra\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Guava – Blood Orange – Red Fruits – Cacao\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! Modern Coffee Co.","offers":[{"title":"250 grams \/ Whole beans","offer_id":57775421161820,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":57775421194588,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":57775421227356,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":57775421260124,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":57775421292892,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57775421325660,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57775421358428,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57775421391196,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57775421423964,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57775421456732,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/Sunburn_9438e386-dcc6-49e3-a5a9-cc44bf7fca71.png?v=1780315038"},{"product_id":"cloud-nine-blanca-padilla","title":"Cloud Nine - Blanca Padilla","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eTabaconas, San Ignacio, Peru | Washed | Extra — Staple\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    For this new edition of \u003cstrong\u003eCloud Nine\u003c\/strong\u003e, our delicate and floral staple from the Extra range,\n    we're heading to Peru, to a farm called \u003cstrong\u003eEl Chachacaspe\u003c\/strong\u003e, in the district of Tabaconas,\n    a four-hour drive from Jaén, in the heart of Cajamarca's coffee country.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The farm belongs to \u003cstrong\u003eBlanca Padilla Campos\u003c\/strong\u003e, who has been growing coffee since she was twelve,\n    helping her parents tend varieties like Caturra, Pache, and Catimor.\n    Back then, her family sold their coffee to traders who came to the farm,\n    with no real understanding of cupping or quality assessment, they were often shortchanged.\n    Everything changed when Blanca's father joined a cooperative and learned what actually mattered\n    in selling great coffee: above all, cupping. Blanca carried that lesson forward,\n    eventually inheriting and expanding her own land, always working with similar varieties — until one decision changed everything.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Four years ago, Blanca's husband \u003cstrong\u003eAlbertino\u003c\/strong\u003e, an agronomist, got his hands on\n    \u003cstrong\u003ePanama Geisha\u003c\/strong\u003e seeds. He knew the variety's potential but had no idea how it would behave\n    on their land. They decided to try anyway. With Blanca's patience and attentive care,\n    the results have been extraordinary, a Geisha profile distinctive enough to win over palates\n    across Asia and Europe. Blanca now manages the farm largely on her own, as Albertino travels often for work,\n    and she's expanding her Geisha plantings further: around 1,500 plants currently in production,\n    with her first harvest of the Tabi variety expected this year.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This coffee also marks our first collaboration with \u003cstrong\u003eBalance51\u003c\/strong\u003e.\n    When their team, led by Gian Carlo, brought samples to the roastery,\n    Blanca's Geisha stood out immediately: layered, sweet, and deeply floral.\n    We knew right away it belonged in Cloud Nine.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is \u003cstrong\u003efully washed\u003c\/strong\u003e, processed with the same attention to detail that defines everything Blanca does.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    During harvest, Blanca is helped by family and neighbors to pick only ripe cherries.\n    Before floating, she double-checks every batch by hand to remove unripe beans and foreign matter,\n    a manual quality check most farms skip. Cherries then go through \u003cstrong\u003eflotation\u003c\/strong\u003e, followed by pulping\n    and fermentation.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Blanca initially fermented for 24 hours, but through experimentation found that a shorter\n    \u003cstrong\u003e12-hour fermentation\u003c\/strong\u003e produced better sensory results — a small adjustment that speaks\n    to her ongoing, hands-on refinement of the process. After fermentation, the parchment is washed\n    and moved to raised beds, where it dries for \u003cstrong\u003e15 to 20 days\u003c\/strong\u003e depending on weather,\n    until reaching 10.5–11% moisture. The coffee is then rested in propylene bags for\n    \u003cstrong\u003e3 to 4 weeks\u003c\/strong\u003e to stabilize before milling.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The farm sits at \u003cstrong\u003e1,800 meters\u003c\/strong\u003e above sea level, in the kind of high-altitude environment\n    that gives Geisha the room it needs to develop real complexity.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eDelicate, layered, and deeply floral, Geisha at its most expressive.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003ejasmine\u003c\/strong\u003e, lifted and perfumed, immediately announcing what kind of coffee this is.\n    \u003cstrong\u003eBergamot\u003c\/strong\u003e follows with a citrusy, aromatic complexity reminiscent of Earl Grey,\n    while \u003cstrong\u003egrape\u003c\/strong\u003e adds a juicy, almost wine-like sweetness underneath.\n    A finish of \u003cstrong\u003eoolong tea\u003c\/strong\u003e ties everything together — soft, tannic, and beautifully composed.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This is Cloud Nine doing exactly what it's meant to do: slow you down, draw you in,\n    and reward every bit of attention you give it.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eEspresso:\u003c\/strong\u003e\u003cbr\u003e\n    We pull our espressos on a Linea Mini R, with water around 100 ppm.\u003cbr\u003e\n    For a coffee this delicate, we enjoy a slightly longer ratio: \u003cstrong\u003e18g in, 45g out\u003c\/strong\u003e in about \u003cstrong\u003e28–30 seconds\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003chr style=\"border: none; border-top: 1px solid #ccc; margin: 1rem 0;\"\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e90°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium-fine\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a slow, gentle circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 100g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Peru, Cajamarca (Tabaconas, San Ignacio)\u003cbr\u003e\n  \u003cstrong\u003eFarm:\u003c\/strong\u003e El Chachacaspe\u003cbr\u003e\n  \u003cstrong\u003eProducer:\u003c\/strong\u003e Blanca Padilla Campos\u003cbr\u003e\n  \u003cstrong\u003eImporter:\u003c\/strong\u003e Balance51\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Jasmine – Bergamot – Grape – Oolong Tea\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! Modern Coffee Co.","offers":[{"title":"250 grams \/ Whole beans","offer_id":58161911955804,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":58161911988572,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":58161912021340,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":58161912054108,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":58161912086876,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":58161912119644,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":58161912152412,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":58161912185180,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":58161912217948,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":58161912250716,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/CloudNinePeru.png?v=1782772153"}],"url":"https:\/\/boocoffeeroasters.com\/collections\/extra.oembed","provider":"Boo Coffee Roasters","version":"1.0","type":"link"}