{"product_id":"ethiopia-boku","title":"Ethiopia - Boku","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\u003eHambela Wamena, Oromia, Ethiopia | 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\u003eBoku\u003c\/strong\u003e comes from \u003cstrong\u003eEsayas Beriso\u003c\/strong\u003e, a farmer whose path to coffee\n    is one of deliberate choice. He began his career working in a government office in Dimtu,\n    before gradually being drawn into the coffee trade alongside his brothers.\n    What started as collecting and selling cherries from neighboring farms grew into something bigger:\n    in 2009, Esayas left his office job behind entirely to farm full-time.\n    Today, his wife \u003cstrong\u003eMeskerem\u003c\/strong\u003e manages harvest operations and oversees\n    cherry purchases from surrounding farms, it's very much a family project.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The farm sits in the \u003cstrong\u003eHambela Wamena district\u003c\/strong\u003e of the Oromia Region,\n    at \u003cstrong\u003e2,350 meters above sea level\u003c\/strong\u003e, exceptional altitude even by Ethiopian standards.\n    Esayas cultivates the local \u003cstrong\u003e74158 variety\u003c\/strong\u003e, a heirloom selection known for\n    its intense aromatic complexity and cup quality.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Esayas has been working with \u003cstrong\u003eSNAP Specialty Coffee\u003c\/strong\u003e, our Ethiopian export partner,\n    since 2017. Founded by Negusse in 2008, SNAP supports over 6,000 farmers across Sidama,\n    Yirgacheffe, and Guji, offering training, inputs, and a long-term commitment to quality\n    and sustainability at origin.\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 — cherries are dried whole, with the fruit intact,\n    on raised beds under the Ethiopian sun.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After hand-picking, cherries are carefully sorted to remove any unripe or overripe fruit\n    before drying begins. On the beds, they are turned frequently throughout the day to ensure\n    even airflow and moisture reduction, covered during peak sunlight and at night to protect\n    consistency. The drying period runs between \u003cstrong\u003e7 and 10 days\u003c\/strong\u003e at this altitude,\n    faster than lower-grown naturals, but still slow enough to develop sweetness and depth.\n    Final sorting and milling complete the preparation before export.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eDelicate, sweet, and effortlessly aromatic, a natural that feels light on its feet.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The cup opens with \u003cstrong\u003esweet tea\u003c\/strong\u003e: fragrant, gently floral, and immediately inviting.\n    \u003cstrong\u003ePeach\u003c\/strong\u003e adds a soft, sun-ripened fruitiness that feels almost juicy.\n    \u003cstrong\u003eStrawberry\u003c\/strong\u003e brings a brighter, slightly sharper note that keeps things lively,\n    before a clean finish of \u003cstrong\u003egreen kiwi\u003c\/strong\u003e, fresh, subtly tart, and lingering.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    A beautiful way to close the Ethiopian season.\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\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 Ethiopia, Oromia (Hambela Wamena)\u003cbr\u003e\n  \u003cstrong\u003eFarm:\u003c\/strong\u003e Boku\u003cbr\u003e\n  \u003cstrong\u003eProducer:\u003c\/strong\u003e Esayas Beriso\u003cbr\u003e\n  \u003cstrong\u003eExporter:\u003c\/strong\u003e SNAP Specialty Coffee\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 2,350 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom 74158\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Sweet Tea – Peach – Strawberry – Green Kiwi\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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