{"product_id":"summer-edition-sunburn","title":"Summer Edition - Sunburn","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\u003eFresno, Tolima, Colombia | Natural Anaerobic | Summer 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    \u003cstrong\u003eSunburn\u003c\/strong\u003e is back. For those who've been with us for a while, you'll recognise this one,\n    it was our Summer Edition last year, and it earned its return.\n    A coffee this expressive, this citrusy, this made for hot days deserved a second season.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    It comes from \u003cstrong\u003eEl Vergel Estate\u003c\/strong\u003e, a farm in \u003cstrong\u003eFresno, Tolima\u003c\/strong\u003e,\n    managed by brothers \u003cstrong\u003eElías and Shady Bayter\u003c\/strong\u003e.\n    The family's agricultural roots go back to 1995, and coffee became part of the picture in 2010.\n    But what makes El Vergel worth talking about is what came after: in 2017,\n    faced with the limitations of the local market, Martha, Shady, and Elías set out to find\n    a different way of doing things, one built on direct relationships, transparency, and a genuine\n    investment in processing as a craft.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    That led to the founding of \u003cstrong\u003eForest Coffee\u003c\/strong\u003e in 2019,\n    a project that today brings together a network of \u003cstrong\u003e250 coffee-growing families\u003c\/strong\u003e\n    across four major projects in Colombia, with a team of 25 people and roaster partners around the world.\n    The goal from the start has been simple: close the gap between producers and roasters,\n    ensure fair pricing, and let the coffee speak for itself.\n    El Vergel is where that story began, and it remains the heart of the project.\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\u003eNatural Anaerobic\u003c\/strong\u003e, made from a blend of\n    \u003cstrong\u003eRed and Yellow Caturra\u003c\/strong\u003e cherries, selectively picked at peak ripeness at \u003cstrong\u003e1,350 meters\u003c\/strong\u003e.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After selection, cherries undergo a \u003cstrong\u003e48 to 60-hour anaerobic fermentation\u003c\/strong\u003e\n    in sealed vessels, a controlled, oxygen-free environment that intensifies the fruit character\n    and builds the aromatic complexity that defines this coffee.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Drying begins on \u003cstrong\u003eraised beds under a Marquesina\u003c\/strong\u003e, a shade structure that slows the process\n    and protects the cherries from direct sun, until they reach around 30% moisture.\n    From there, drying continues mechanically in circular dryers at temperatures kept below 45°C,\n    down to 18–16% moisture. A pre-stabilization rest allows the flavors to deepen before\n    the final drying phase brings the coffee to optimal moisture.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The lot is then \u003cstrong\u003estabilized for 45 days in GrainPro bags\u003c\/strong\u003e before shipment,\n    a final step that locks in consistency and ensures the coffee arrives at its best.\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 unapologetically summery, this is what Sunburn is for.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The citrus hits first: Blood orange, zesty, and alive.\n    \u003cstrong\u003eGuava\u003c\/strong\u003e follows with a lush tropical sweetness that takes the cup somewhere warm and unhurried.\n    \u003cstrong\u003eRed fruits\u003c\/strong\u003e add depth and a gentle jamminess in the mid-palate,\n    while a finish of \u003cstrong\u003ecacao\u003c\/strong\u003e brings just enough grounding to balance everything out.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Complex without being demanding. The kind of coffee that fits perfectly in your hand\n    on a slow summer afternoon, and that's exactly why it's back.\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 water at around 60ppm.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e90°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 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, Tolima (Fresno)\u003cbr\u003e\n  \u003cstrong\u003eFarm:\u003c\/strong\u003e El Vergel Estate\u003cbr\u003e\n  \u003cstrong\u003eProducers:\u003c\/strong\u003e Elías \u0026amp; Shady Bayter (Forest Coffee)\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Anaerobic\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,350 masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Red \u0026amp; Yellow Caturra\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Guava – Blood Orange – Red Fruits – Cacao\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":57775421161820,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ French press","offer_id":57775421194588,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Filter","offer_id":57775421227356,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Moka pot","offer_id":57775421260124,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"250 grams \/ Espresso","offer_id":57775421292892,"sku":null,"price":17.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Whole beans","offer_id":57775421325660,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ French press","offer_id":57775421358428,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Filter","offer_id":57775421391196,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Moka pot","offer_id":57775421423964,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true},{"title":"1 kg \/ Espresso","offer_id":57775421456732,"sku":null,"price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/9215\/2412\/files\/Sunburn_9438e386-dcc6-49e3-a5a9-cc44bf7fca71.png?v=1780315038","url":"https:\/\/boocoffeeroasters.com\/products\/summer-edition-sunburn","provider":"Boo Coffee Roasters","version":"1.0","type":"link"}