{"product_id":"cloud-nine-finca-buena-vista","title":"Cloud Nine - Finca Buena Vista","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\u003eAntigua Valley, Guatemala | 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    A new edition of \u003cstrong\u003eCloud Nine\u003c\/strong\u003e — and a new origin.\n    This time we're in the \u003cstrong\u003eAntigua Valley, Guatemala\u003c\/strong\u003e, at \u003cstrong\u003eFinca Buena Vista\u003c\/strong\u003e,\n    a 90-hectare farm managed by \u003cstrong\u003eLuis Pedro Zelaya Aguirre\u003c\/strong\u003e since 1995.\n    The farm sits at elevations between 1,500 and 1,890 meters, in one of Guatemala's most historically\n    significant coffee-growing regions. And at its heart is a Geisha story unlike most others.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    It started with a gift. A close family friend and neighbor at Finca Filadelfia,\n    returning from Panama with Geisha seeds, shared some with Luis Pedro.\n    That simple gesture set something in motion that would take decades to fully unfold.\n    The first generations showed exceptional cup quality — but lacked uniformity.\n    Growth, productivity, and fruit characteristics varied from tree to tree.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Rather than replacing the material, the Zelaya family chose to improve it from within.\n    Year after year, they selected seeds from the best-performing trees,\n    evaluating morphology, vigor, branching, and overall health —\n    as well as the sweetness of ripe cherries and what ended up in the cup.\n    Generation after generation of patient, deliberate selection.\n    The result is a Geisha population that is now more uniform and stable than it ever was,\n    while retaining every bit of the floral elegance and complexity that makes the variety worth growing.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This is our first year working with Finca Buena Vista and the Zelaya family,\n    and we're genuinely excited about where this relationship goes.\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 farm's own wet mill\n    with the care and consistency that a decade of Geisha selection demands.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Cherries are harvested at peak ripeness before being depulped, fermented,\n    and thoroughly washed to remove all remaining mucilage.\n    The parchment then moves to \u003cstrong\u003eAfrican drying beds\u003c\/strong\u003e,\n    where it dries for \u003cstrong\u003eup to 16 days\u003c\/strong\u003e depending on weather conditions,\n    with constant movement to ensure even drying throughout the lot.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    At elevations between \u003cstrong\u003e1,500 and 1,890 meters\u003c\/strong\u003e, the Antigua Valley's\n    volcanic soils and cool mountain air give the cherries time to ripen slowly —\n    concentrating sweetness and building the aromatic complexity that Cloud Nine is built around.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eSoft, luminous, and deeply floral — Cloud Nine doing exactly what it's here for.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003epeach\u003c\/strong\u003e: ripe and perfumed, with a gentle sweetness\n    that sets the tone immediately.\n    \u003cstrong\u003eTangerine\u003c\/strong\u003e follows with a bright citrus lift, adding vivacity without sharpness.\n    \u003cstrong\u003eChamomile tea\u003c\/strong\u003e runs through the middle — soft, slightly herbal, and quietly soothing —\n    before a long \u003cstrong\u003efloral\u003c\/strong\u003e finish closes everything with the elegance that only Geisha can deliver.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The kind of cup that asks for silence. Slow it down, let it cool, and pay attention.\n    It rewards every bit of 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\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-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    Let it cool before drinking — the floral notes open up beautifully as the temperature drops.\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, Antigua Valley\u003cbr\u003e\n  \u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Buena Vista\u003cbr\u003e\n  \u003cstrong\u003eProducer:\u003c\/strong\u003e Luis Pedro Zelaya Aguirre\u003cbr\u003e\n  \u003cstrong\u003eSourced through:\u003c\/strong\u003e The Coffee Quest\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,500–1,890 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Peach – Tangerine – Chamomile Tea – Floral\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! 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