{"title":"Seasonal","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eSingle origin coffees that change with the seasons. Bright, fruity, and full of character.\u003c\/em\u003e\u003c\/p\u003e","products":[{"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"}],"url":"https:\/\/boocoffeeroasters.com\/collections\/seasonal.oembed","provider":"Boo Coffee Roasters","version":"1.0","type":"link"}