{"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","url":"https:\/\/boocoffeeroasters.com\/products\/sugar-rush-el-diviso","provider":"Boo Coffee Roasters","version":"1.0","type":"link"}