{"product_id":"limited-edition-pacific","title":"Limited Edition - Pacific","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 Plata, Huila, Colombia | Co-fermentation | Limited 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    In 1978, three Japanese musicians, Haruomi Hosono, Shigeru Suzuki, and Tatsuro Yamashita,\n    gathered to record an album called \u003cstrong\u003ePacific\u003c\/strong\u003e.\n    None of them had spent much time in the tropics. What they were chasing wasn't a place, exactly,\n    it was a feeling. The warmth of somewhere far away, conjured entirely through music.\n    The album became one of the defining records of Japanese City Pop,\n    a document of a summer that existed only in imagination.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    That's the spirit we wanted to carry into this coffee.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003cstrong\u003ePacific\u003c\/strong\u003e is our limited edition, a coffee built not just to taste a certain way,\n    but to create an experience. Inside each bag, you'll find a card with a QR code linking to a curated playlist:\n    City Pop, Exotica, jazz fusion, and tropical sounds, anchored around that 1978 album.\n    The idea is simple: press play while you brew. Let the music and the cup arrive together.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The coffee itself comes from \u003cstrong\u003eLos Patios\u003c\/strong\u003e, a processing facility in La Plata, Huila,\n    established in 2022 and built as a genuine hub of coffee research and development.\n    Since April 2023, Los Patios has been home to a dedicated R\u0026amp;D team led by\n    \u003cstrong\u003eJuliana Serna and Alberto Gutierrez\u003c\/strong\u003e, working to push the boundaries of processing\n    while preserving the physical quality of the bean. This lot is the result of that work,\n    a Castillo co-fermentation designed to evoke something specific:\n    lemon on ice, a hint of coconut, a long summer afternoon.\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\u003eco-fermentation\u003c\/strong\u003e, developed by the R\u0026amp;D team at Los Patios\n    using Castillo cherries sourced from smallholder producers in the La Plata region,\n    farming at altitudes between \u003cstrong\u003e1,600 and 1,900 meters\u003c\/strong\u003e.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Processing begins at the farms themselves: after depulping, producers carry out a\n    \u003cstrong\u003e12-hour aerobic fermentation in cherry\u003c\/strong\u003e before delivering the wet parchment to Los Patios.\n    From there, the R\u0026amp;D team takes over.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    At Los Patios, the depulped coffee is combined with a \u003cstrong\u003ecoconut and lemonade concentrate\u003c\/strong\u003e\n    alongside a proprietary solution developed in-house. The focus at this stage is less about fermentation\n    per se, and more about the careful \u003cstrong\u003etransfer of flavor precursors\u003c\/strong\u003e from the concentrate\n    into the coffee, a controlled absorption that lasts \u003cstrong\u003e2 days\u003c\/strong\u003e.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Once drained, the coffee moves to \u003cstrong\u003emechanical silos for 8 days of continuous drying\u003c\/strong\u003e,\n    monitored and rotated constantly to ensure even moisture reduction throughout the lot.\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 surprisingly delicate, an imaginary summer in a cup.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The first sip is all \u003cstrong\u003elemon\u003c\/strong\u003e: zesty, clean, and immediately refreshing.\n    \u003cstrong\u003eCoconut \u003c\/strong\u003e follows, creamy and sweet, but light enough to keep things moving.\n    Together they build something that feels less like a processed coffee and more like a well-made tropical drink:\n    effortless, evocative, and easy to love.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    This is a coffee to brew slowly, with the playlist on.\n    The album has been waiting since 1978. The cup is finally ready.\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\u003ePress play. Enjoy the coffee.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia, Huila (La Plata)\u003cbr\u003e\n  \u003cstrong\u003eProcessing Facility:\u003c\/strong\u003e Los Patios\u003cbr\u003e\n  \u003cstrong\u003eR\u0026amp;D:\u003c\/strong\u003e Juliana Serna \u0026amp; Alberto Gutierrez (The Coffee Quest)\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Co-fermentation (Coconut \u0026amp; Lemon concentrate)\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,600–1,900 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Coconut - Dried Pineapple - Fig - Lemongrass\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":"200 grams \/ Whole beans","offer_id":58196005159260,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"200 grams \/ French press","offer_id":58196005192028,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"200 grams \/ Filter","offer_id":58196005224796,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"200 grams \/ Moka pot","offer_id":58196005257564,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"200 grams \/ Espresso","offer_id":58196005290332,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":58196005323100,"sku":null,"price":85.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":58196005355868,"sku":null,"price":85.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":58196005388636,"sku":null,"price":85.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":58196005421404,"sku":null,"price":85.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":58196005454172,"sku":null,"price":85.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/Pacifc2.png?v=1783155339","url":"https:\/\/boocoffeeroasters.com\/products\/limited-edition-pacific","provider":"Boo Coffee Roasters","version":"1.0","type":"link"}