{"title":"New Arrivals","description":"","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":"cloud-nine-elder-chavez","title":"Cloud Nine - Elder Chavez","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\u003cp\u003e\u003cstrong\u003e\u003cem\u003eSanta Barbara, Honduras | Washed | Extra \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\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\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n\u003cp\u003e\u003cstrong\u003eCloud Nine\u003c\/strong\u003e is our second staple in the \u003cstrong\u003eExtra range\u003c\/strong\u003e, but where Sugar Rush goes bold and loud, Cloud Nine goes somewhere else entirely. This is a coffee for the moments that ask for stillness: delicate, floral, tea-like, and deeply complex. The kind of cup that rewards slow attention. Cloud Nine will always be here, edition after edition, chasing that particular feeling of lightness and clarity.\u003c\/p\u003e\n\u003cp\u003eFor this first edition, we found exactly what we were looking for in \u003cstrong\u003eHonduras\u003c\/strong\u003e — specifically in the region of \u003cstrong\u003eSanta Barbara\u003c\/strong\u003e, widely considered one of the finest producing areas in the country. Santa Barbara doesn't just occasionally produce exceptional coffee; it does so with striking consistency, regularly accounting for more than half of Honduras's Cup of Excellence finalists. It is a region that seems to understand quality as a baseline, not an ambition.\u003c\/p\u003e\n\u003cp\u003eWithin Santa Barbara, \u003cstrong\u003eElder Chavez\u003c\/strong\u003e has built a quiet but well-earned reputation. He operates two farms: \u003cstrong\u003eLa Montañita\u003c\/strong\u003e, a small plot set within forested land at around 1,650 meters, and \u003cstrong\u003eEl Mirador\u003c\/strong\u003e, his larger farm higher up the hill at approximately 1,800 meters — now planted entirely with Geisha.\u003c\/p\u003e\n\u003cp\u003eElder's path to where he is today was deliberate. His early production focused on Catimor, but as quality from the variety declined over time, he made a clear choice: transition fully toward the highest end of what his land could offer. In 2017, he invested in improved processing infrastructure. Then in 2020, rather than replanting El Mirador gradually, he committed entirely — replacing the whole farm at once with \u003cstrong\u003eGeisha seeds sourced directly from the Hartmann family in Panama\u003c\/strong\u003e, one of the most respected origins for the variety in the world. It was a long-term bet, and it has paid off.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n\u003cp\u003eThis lot is \u003cstrong\u003efully washed\u003c\/strong\u003e, processed with the precision and care that defines Elder's approach at El Mirador.\u003c\/p\u003e\n\u003cp\u003eAfter selective hand-picking at peak ripeness, cherries undergo \u003cstrong\u003edry fermentation for 28 to 36 hours in tiled tanks\u003c\/strong\u003e — a method that encourages clean, structured fermentation while preserving the variety's delicate aromatic character.\u003c\/p\u003e\n\u003cp\u003eDrying is handled with equal care, prioritizing \u003cstrong\u003eample airflow and shade protection\u003c\/strong\u003e to slow the process down and protect the coffee's clarity and floral notes. The cherries were grown at \u003cstrong\u003e1,800 meters\u003c\/strong\u003e above sea level on the slopes of El Mirador.\u003c\/p\u003e\n\u003cp\u003eEvery step is designed with the same goal: to let the Geisha speak as clearly as possible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n\u003cp\u003e\u003cstrong\u003eDelicate, luminous, and endlessly complex, a cup that floats.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCloud Nine is everything Geisha does best, brought into sharp focus by Elder's meticulous processing. Expect lifted \u003cstrong\u003efloral notes\u003c\/strong\u003e, jasmine-like, woven through a \u003cstrong\u003eblack tea structure\u003c\/strong\u003e, followed by green apple and apricot notes. Soft, bright acidity carries the complexity forward, while a long, clean finish leaves you reaching for another sip.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee that asks nothing of you except to slow down and pay attention. And it rewards that attention generously.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n\u003cp\u003ePlease note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso:\u003c\/strong\u003e\u003cbr\u003eWe pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.\u003cbr\u003eFor 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.\u003c\/p\u003e\n\u003chr style=\"border: none; border-top: 1px solid #ccc; margin: 1rem 0;\"\u003e\n\u003cp\u003e\u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003eWe brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003eUse \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e92°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium-fine\u003c\/strong\u003e grind size.\u003c\/p\u003e\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\u003cp\u003eTotal brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Honduras, Santa Barbara\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e El Mirador\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Elder Chavez\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 masl\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003cbr\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e Apricot, Green Apple, Black Tea, floral\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Boo! Modern Coffee Co.","offers":[{"title":"250 grams \/ Whole beans","offer_id":57362256626012,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":false},{"title":"250 grams \/ French press","offer_id":57362256658780,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":false},{"title":"250 grams \/ Filter","offer_id":57362256691548,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":false},{"title":"250 grams \/ Moka pot","offer_id":57362256724316,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":false},{"title":"250 grams \/ Espresso","offer_id":57362256757084,"sku":null,"price":18.0,"currency_code":"EUR","in_stock":false},{"title":"1 kg \/ Whole beans","offer_id":57362256789852,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":false},{"title":"1 kg \/ French press","offer_id":57362256822620,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":false},{"title":"1 kg \/ Filter","offer_id":57362256855388,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":false},{"title":"1 kg \/ Moka pot","offer_id":57362256888156,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":false},{"title":"1 kg \/ Espresso","offer_id":57362256920924,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/2025.16_BOO_Coffee_Roasters_Limited_Edition_Cloud_Nine_07.jpg?v=1776212188"},{"product_id":"burundi-ninga","title":"Burundi - Ninga Hill","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\u003eNinga Hill, Butanyerera, Burundi | Washed | Seasonal\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    This is the second year we're sourcing from \u003cstrong\u003eLong Miles Coffee\u003c\/strong\u003e in Burundi,\n    and it won't be the last. We keep coming back not only because the coffees are exceptional,\n    but because of what Long Miles has built around them: a project that takes seriously\n    the idea that great coffee and meaningful impact at origin are not separate goals.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This lot comes from \u003cstrong\u003eNinga Hill\u003c\/strong\u003e, a farming community in the province of Butanyerera,\n    in the commune of Matongo. The hill sits at elevations ranging from \u003cstrong\u003e1,800 to 2,000 meters\u003c\/strong\u003e,\n    with clay-silty soils and a cool, mountainous climate that creates ideal conditions for\n    slow cherry development. Around \u003cstrong\u003e741 smallholder producers\u003c\/strong\u003e grow coffee here,\n    each tending an average of 75 trees on modest plots of about 300 square meters.\n    It's a community-scale operation, many hands, one hill.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Cherries are harvested from late March through mid-July and delivered to the\n    \u003cstrong\u003eNinga Washing Station\u003c\/strong\u003e, managed by Long Miles Coffee,\n    where they are processed with the care and precision that has become the project's hallmark.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eLong Miles Coffee\u003c\/strong\u003e was founded by Ben and Kristy Carlson,\n    who moved to Burundi over a decade ago with a clear conviction:\n    that the country's coffee was exceptional and undervalued, and that building\n    lasting relationships with farming communities was the right way to change that.\n    Today, Long Miles works across multiple washing stations and partner hills,\n    supporting producers through farmer training programs, sustainable land management,\n    and women's empowerment initiatives — addressing real structural challenges\n    in communities where coffee is often the primary source of income.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Buying this coffee is a small but direct way of being part of that work.\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 at the Ninga Washing Station\n    using the careful, traditional approach that Long Miles has refined over many years.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After delivery, cherries are sorted and depulped before undergoing fermentation in water.\n    The washed process, done well, strips away everything that isn't the coffee itself,\n    leaving clarity, brightness, and a clean expression of the variety and terroir.\n    At Ninga, the combination of altitude, cool nights, and attentive processing\n    creates the kind of precision in the cup that makes Burundian washed coffees\n    some of the most rewarding in the world.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The \u003cstrong\u003eRed Bourbon\u003c\/strong\u003e variety, grown across the hill by the community's smallholders,\n    brings its own character to the process: a natural sweetness, a gentle body,\n    and the bright acidity that Bourbon is known for.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eBright, layered, and quietly complex, a classic washed Burundian done with real precision.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003elemon candy\u003c\/strong\u003e: zesty, sweet, and immediately lively.\n    \u003cstrong\u003eBlueberry\u003c\/strong\u003e follows, adding a soft, jammy depth that grounds the brightness.\n    A finish of \u003cstrong\u003eripe plum\u003c\/strong\u003e rounds everything out, warm, slightly tannic, and deeply satisfying.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Clean from start to finish, with the kind of balance that makes you brew another cup before the first one is done.\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\u003e92°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 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 Burundi, Butanyerera (Ninga Hill)\u003cbr\u003e\n  \u003cstrong\u003eWashing Station:\u003c\/strong\u003e Ninga Washing Station\u003cbr\u003e\n  \u003cstrong\u003eImporter:\u003c\/strong\u003e Osito \/ Long Miles Coffee\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800–2,000 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003cbr\u003e\n  \u003cstrong\u003eHarvest:\u003c\/strong\u003e Late March – Mid July\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Lemon Candy – Blueberry – Ripe Plum\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":57485998784860,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":57485998817628,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":57485998850396,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":57485998883164,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":57485998915932,"sku":null,"price":16.5,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57485998948700,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57485998981468,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57485999014236,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57485999047004,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57485999079772,"sku":null,"price":58.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/BurundiNinga.png?v=1777410802"},{"product_id":"guatemala-el-panal","title":"Guatemala - El Panal","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\u003eLa Libertad, Huehuetenango, Guatemala | Natural | Seasonal\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\u003eEl Panal\u003c\/strong\u003e (the honeycomb) is a name that was chosen deliberately.\n    Like a hive, this lot is the result of many small, coordinated efforts coming together into something greater than any single part:\n    dozens of smallholder producers across the hills of \u003cstrong\u003eLa Libertad, Huehuetenango\u003c\/strong\u003e,\n    each processing their own cherries on their own farms, working toward a shared standard.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The name also reflects something more literal. The \u003cstrong\u003eQawale project\u003c\/strong\u003e,\n    which brings these producers together, has made increasing biodiversity a cornerstone of its approach —\n    and with more native trees, more ground cover, and healthier soils, the bees have come back too.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Qawale was created in 2006 by \u003cstrong\u003eVides58\u003c\/strong\u003e, a coffee structure based in Huehuetenango\n    with decades of experience in specialty coffee. The project was built to support small and medium producers\n    — sharing technical knowledge, accompanying them in the field, and providing a framework for quality\n    built around the \u003cstrong\u003eRainforest Alliance\u003c\/strong\u003e certification model.\n    What started with a handful of producers has grown steadily as results spoke for themselves,\n    and new members continue to join.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The support goes beyond the farm. Producers in the program have access to medical assistance,\n    educational support through the Montessori school financed by Vides58,\n    and a broader network of cultural and recreational activities.\n    It's a structure that treats producers as people with full lives — not just suppliers.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Every producer in the program has completed \u003cstrong\u003eQ-Process training\u003c\/strong\u003e,\n    which means the quality and consistency of this lot reflects a shared expertise built over years,\n    not a single farm's output.\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\u003enaturally processed\u003c\/strong\u003e, with each producer drying their own cherries\n    on patios across the farms of the Qawale project.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The approach here is deliberate in its restraint. Cherries are spread in thin layers\n    to avoid over-fermentation, moved multiple times throughout the day to allow airflow,\n    and covered during humid nights to protect consistency.\n    The drying period runs to approximately \u003cstrong\u003e18 days\u003c\/strong\u003e.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The goal is a \u003cstrong\u003eclean natural\u003c\/strong\u003e — one where the process adds sweetness and texture\n    without overwhelming the coffee's own character.\n    At elevations between \u003cstrong\u003e1,600 and 1,800 meters\u003c\/strong\u003e, with the cool nights and volcanic soils\n    that define Huehuetenango, the terroir has plenty to say.\n    This process is designed to let it.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eRich, dark, and elegant — a natural that leads with depth and finishes with fruit.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003echocolate praline\u003c\/strong\u003e: smooth, roasted, and gently sweet.\n    \u003cstrong\u003eBlackberry\u003c\/strong\u003e brings a lush, dark-fruit intensity that feels grounded rather than showy.\n    \u003cstrong\u003eRedcurrant\u003c\/strong\u003e lifts the finish with a bright, clean acidity that keeps everything in balance.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The kind of natural that rewards patient brewing — complex without being restless, satisfying from the first sip to the last.\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\u003e92°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 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 Guatemala, Huehuetenango (La Libertad)\u003cbr\u003e\n  \u003cstrong\u003eProject:\u003c\/strong\u003e Qawale (Vides58)\u003cbr\u003e\n  \u003cstrong\u003eProducers:\u003c\/strong\u003e Smallholders of the Qawale project\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,800 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon, Caturra \u0026amp; Catuai\u003cbr\u003e\n  \u003cstrong\u003eHarvest:\u003c\/strong\u003e December – March\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Chocolate Praline – Blackberry – Redcurrant\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":57494549758300,"sku":null,"price":15.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":57494549791068,"sku":null,"price":15.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":57494549823836,"sku":null,"price":15.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":57494549856604,"sku":null,"price":15.5,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":57494549889372,"sku":null,"price":15.5,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57494549922140,"sku":null,"price":54.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57494549954908,"sku":null,"price":54.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57494549987676,"sku":null,"price":54.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57494550020444,"sku":null,"price":54.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57494550053212,"sku":null,"price":54.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/GuatemalaElPanal.png?v=1777494595"},{"product_id":"rwanda-mbare","title":"Rwanda - Mbare","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\u003eMbare, Southern Province, Rwanda | Natural | Seasonal\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    This coffee comes from \u003cstrong\u003eRwamatamu\u003c\/strong\u003e, a family-owned producer established in 2015\n    by husband and wife team \u003cstrong\u003eGaston Rutaganda and Laeticia Mukantwaza\u003c\/strong\u003e,\n    based in \u003cstrong\u003eMbare, Southern Province\u003c\/strong\u003e.\n    What they've built over the past decade goes well beyond the washing station.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Rwamatamu works closely with smallholder farmers in both Nyamasheke and Mbare,\n    and has developed two community programs that reflect a genuine long-term investment in the people around them.\n    In Nyamasheke, the team runs a \u003cstrong\u003eWomen's Cooperative\u003c\/strong\u003e: Rwamatamu purchased land,\n    provided seedlings and training, and created a structure where local women grow and sell coffee\n    back to them, giving them an independent income source outside of seasonal work,\n    and a stake in the quality of what ends up in the cup.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    In Mbare, a parallel initiative called the \u003cstrong\u003eYouth Association\u003c\/strong\u003e brings in locals\n    between 18 and 35, with the goal of passing on skills and keeping younger generations\n    engaged in coffee farming. It's a straightforward answer to a real problem:\n    in many coffee-growing regions, the next generation doesn't see a future in the land.\n    Rwamatamu is working to change that.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    We chose this coffee because the cup is beautiful, but also because of what it represents.\n    This is exactly the kind of producer relationship we want to build on.\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\u003enaturally processed\u003c\/strong\u003e at Rwamatamu's Mbare washing station\n    in the Muhanga area of the Southern Province.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After arrival at the station, cherries are spread out on \u003cstrong\u003eraised drying beds\u003c\/strong\u003e\n    and sorted by hand. Over the course of \u003cstrong\u003e26 to 33 days\u003c\/strong\u003e, they are turned regularly\n    and sorted further as they dry, a slow, attentive process that allows the sugars and fruit\n    from the cherry skin to gradually work their way into the bean.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Once dried, the coffee is transported to milling facilities in \u003cstrong\u003eKigali\u003c\/strong\u003e,\n    where it is dehusked, polished, and graded before export.\n    Cherries were harvested between \u003cstrong\u003eMarch and June 2025\u003c\/strong\u003e at \u003cstrong\u003e1,800 meters\u003c\/strong\u003e above sea level.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eEffervescent, floral, and fruit-forward, a natural that feels light on its feet.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003egrape soda\u003c\/strong\u003e: sparkling, sweet, and instantly playful.\n    \u003cstrong\u003eMixed berries\u003c\/strong\u003e follow in waves, layered, jammy, and full of life.\n    A gentle \u003cstrong\u003esweet tea\u003c\/strong\u003e quality runs through the middle, giving the coffee\n    a softness and length that keeps it from feeling heavy.\n    \u003cstrong\u003eHibiscus\u003c\/strong\u003e closes things out with a floral, slightly tart finish\n    that lingers in the best possible way.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Vibrant and expressive, with an elegance that's rare in naturals at this level of intensity.\n    A coffee that's as easy to love as it is to keep thinking about.\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\u003e92°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 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 Rwanda, Southern Province (Mbare)\u003cbr\u003e\n  \u003cstrong\u003eProducer:\u003c\/strong\u003e Rwamatamu (Gaston Rutaganda \u0026amp; Laeticia Mukantwaza)\u003cbr\u003e\n  \u003cstrong\u003eWashing Station:\u003c\/strong\u003e Mbare Washing Station\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003cbr\u003e\n  \u003cstrong\u003eHarvest:\u003c\/strong\u003e March – June 2025\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Grape Soda – Mixed Berries – Sweet Tea – Hibiscus\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":57543980548444,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":57543980581212,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":57543980613980,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":57543980646748,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":57543980679516,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57543980712284,"sku":null,"price":52.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57543980745052,"sku":null,"price":52.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57543980777820,"sku":null,"price":52.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57543980810588,"sku":null,"price":52.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57543980843356,"sku":null,"price":52.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/RwandaMbare.png?v=1777989817"},{"product_id":"road-to-worlds-blend","title":"Road to Worlds Blend","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eEarlier this year, Benjamin won the first Belgian Roasting Championship, which means we're heading to the World Roasting Championship at the end of June to represent Belgium.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTraining for a world championship takes coffee. A lot of it. \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eLast week, we spent a full day training on the Stronghold S9, one of our final sessions before we head to the World Roasting Championship at the end of June. We roasted a lot: singles, blends, different approaches, pushing profiles in every direction.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe came home with a pile of different coffees. Rather than let them go to waste, we blended them all together. The result was surprisingly good: sweet, fruity, slightly floral, and it works just as well as a filter as it does an espresso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is that blend. 30kg, roasted once, won't be repeated.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eSweet · Fruity · Slightly floral · Light roast\u003c\/em\u003e\u003c\/p\u003e","brand":"Boo! Modern Coffee Co.","offers":[{"title":"250 grams \/ Whole beans","offer_id":57775304016220,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":57775304048988,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":57775304081756,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":57775304114524,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":57775304147292,"sku":null,"price":15.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57775304180060,"sku":null,"price":50.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57775304212828,"sku":null,"price":50.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57775304245596,"sku":null,"price":50.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57775304278364,"sku":null,"price":50.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57775304311132,"sku":null,"price":50.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/RoadToWorlds.png?v=1780313607"},{"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"}],"url":"https:\/\/boocoffeeroasters.com\/collections\/new-arrivals.oembed","provider":"Boo Coffee Roasters","version":"1.0","type":"link"}