[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"app-header-rated-count:anonymous":3,"roaster-dir-boo-coffee-roasters":4,"roaster-base-boo-coffee-roasters":24,"roaster-beans-boo-coffee-roasters":30},0,{"id":5,"slug":6,"name":7,"city":8,"country":9,"partnership_status":10,"bean_count":11,"family_tally":12,"signature":21},"30b3034c-73c7-5ad9-92f3-b0869966885b","boo-coffee-roasters","Boo Coffee Roasters",null,"be","listed",14,{"nutty":13,"sweet":14,"bright":15,"earthy":16,"floral":17,"fruity":18,"roasted":19,"chocolatey":20},4,9,13,3,6,40,2,7,[22,23],"fruity","bright",{"id":5,"beancollector_id":25,"slug":6,"name":7,"website":26,"country":9,"city":8,"partnership_status":10,"description":8,"logo_path":8,"created_at":27,"updated_at":28,"deleted_at":8,"hidden":29},"1b1b78c2-7e33-4bbc-bc09-46a8e68e78fe","https:\u002F\u002Fboocoffeeroasters.com","2026-08-12T16:54:01.884395+00:00","2026-08-12T16:58:00.85827+00:00",false,[31,67,93,121,152,182,223,251,285,309,336,363,391,417],{"id":32,"beancollector_id":33,"roaster_id":5,"slug":34,"name":35,"description":36,"is_blend":29,"origin_country_code":37,"origin_region":38,"origin_farm":39,"blend_components":40,"process_method":41,"coffee_variety":42,"altitude_min":44,"altitude_max":44,"roast_level":45,"roast_level_inferred":46,"price_minor_units":47,"weight_grams":48,"currency_code":49,"purchase_url":50,"image_path":8,"created_at":51,"updated_at":52,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":53,"caffeine_type":56,"certifications":57,"hidden":29,"available":46,"roaster":58,"bean_flavors":59},"24e4a47c-f4c9-50df-8a1a-2aa7a5e040ca","ff96f876-8d00-4f5d-8c12-08e0647c3f49","cloud-nine-blanca-padilla","Cloud Nine Blanca Padilla","This delicate Geisha from Peru's Cajamarca region comes from El Chachacaspe farm, where Blanca Padilla Campos has cultivated coffee since childhood. Her husband Albertino introduced Panama Geisha seeds four years ago, creating a layered, deeply floral cup that opens with jasmine and bergamot before revealing grape sweetness and an oolong tea finish.","PE","Cajamarca","El Chachacaspe",[],"washed",[43],"Geisha",1800,"medium",true,7200,250,"EUR","https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fcloud-nine-blanca-padilla","2026-08-12T16:57:00.991782+00:00","2026-08-27T06:13:00.381649+00:00",[54,55],"espresso","filter","regular",[],{"city":8,"name":7,"slug":6,"country":9},[60,62,65],{"intensity":13,"descriptor_id":61},"t3_jasmine",{"intensity":63,"descriptor_id":64},3.5,"t3_bergamot",{"intensity":13,"descriptor_id":66},"t3_oolong",{"id":68,"beancollector_id":69,"roaster_id":5,"slug":70,"name":71,"description":72,"is_blend":46,"origin_country_code":73,"origin_region":8,"origin_farm":8,"blend_components":74,"process_method":75,"coffee_variety":8,"altitude_min":76,"altitude_max":77,"roast_level":45,"roast_level_inferred":46,"price_minor_units":78,"weight_grams":48,"currency_code":49,"purchase_url":79,"image_path":8,"created_at":80,"updated_at":80,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":81,"caffeine_type":56,"certifications":82,"hidden":29,"available":46,"roaster":83,"bean_flavors":84},"4645ff77-b0aa-5338-a48a-f7f82370dd46","eb4041b5-ab6b-4d22-bad4-0c86be5d1629","costa-rica-los-campos","Costa Rica - Los Campos","This natural blend captures the entire Los Campos farm in one bag—multiple varieties and harvest moments processed with equal care at the family's own micro-mill. The Ramirez-Navarro family has farmed in Los Santos for generations, honoring Don Alexis's vision of giving every part of the harvest attention rather than reserving special treatment only for peak season. Dark, fruity, and slightly winey, it opens with red plum and cherry before a bright gooseberry lift meets a grounding dark chocolate finish.","CR",[],"natural",1750,2000,6600,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fcosta-rica-los-campos","2026-08-27T06:29:00.62956+00:00",[55],[],{"city":8,"name":7,"slug":6,"country":9},[85,88,90],{"intensity":86,"descriptor_id":87},4.5,"t3_plum",{"intensity":20,"descriptor_id":89},"t3_cherry",{"intensity":91,"descriptor_id":92},5,"t2_dark_chocolate",{"id":94,"beancollector_id":95,"roaster_id":5,"slug":96,"name":97,"description":98,"is_blend":29,"origin_country_code":99,"origin_region":100,"origin_farm":101,"blend_components":102,"process_method":41,"coffee_variety":103,"altitude_min":77,"altitude_max":105,"roast_level":45,"roast_level_inferred":46,"price_minor_units":106,"weight_grams":48,"currency_code":49,"purchase_url":107,"image_path":8,"created_at":108,"updated_at":109,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":110,"caffeine_type":56,"certifications":111,"hidden":29,"available":46,"roaster":112,"bean_flavors":113},"2db9d19d-5090-5b98-b722-ae023609441a","509de890-ba54-4810-ae39-06d1da14c4a3","ethiopia-gotiti-seasonal-espresso","Ethiopia - Gotiti - Seasonal","This washed coffee from Ethiopia's Gedeo Zone arrives via the Eva Gotiti Wet Coffee Processing Station, a facility established in 2022 that works with smallholder farmers across the region. In the cup, white peach leads soft and aromatic, followed by cooked strawberry's warmer intensity, while fig adds quiet richness to the mid-palate before rhubarb brings clean acidity to the finish.","ET","Gedeo Zone","Eva Gotiti Wet Coffee Processing Station",[],[104],"Ethiopian Heirloom",2100,6400,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fethiopia-gotiti-seasonal-espresso","2026-08-12T16:57:01.073575+00:00","2026-08-27T06:19:00.44411+00:00",[54],[],{"city":8,"name":7,"slug":6,"country":9},[114,116,119],{"intensity":91,"descriptor_id":115},"t3_peach",{"intensity":117,"descriptor_id":118},7.5,"t3_strawberry",{"intensity":20,"descriptor_id":120},"t3_fig",{"id":122,"beancollector_id":123,"roaster_id":5,"slug":124,"name":125,"description":126,"is_blend":29,"origin_country_code":99,"origin_region":127,"origin_farm":128,"blend_components":129,"process_method":75,"coffee_variety":130,"altitude_min":132,"altitude_max":133,"roast_level":45,"roast_level_inferred":46,"price_minor_units":134,"weight_grams":48,"currency_code":49,"purchase_url":135,"image_path":8,"created_at":136,"updated_at":136,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":137,"caffeine_type":56,"certifications":139,"hidden":29,"available":46,"roaster":140,"bean_flavors":141},"83d849e3-2180-5436-b2b1-3720743da170","0d009f1c-6036-4acc-b4a3-2180ce1a207d","ethiopia-chelchele","Ethiopia Chelchele","This coffee from the Banko Chelchele village in Ethiopia's Yirgacheffe region is processed using an extended Super Natural method, where cherries ferment for 36 to 48 hours before drying slowly over 27 to 30 days on raised beds. The result is an intensely sweet and tropical cup that opens with bright pineapple and juicy passion fruit, deepened by rich blueberry jam notes and finished with the roasted complexity of cacao nibs.","Yirgacheffe","Banko Chelchele",[],[131],"Heirloom",1900,2300,7000,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fethiopia-chelchele","2026-08-27T06:30:01.043132+00:00",[55,138],"pour_over",[],{"city":8,"name":7,"slug":6,"country":9},[142,144,147,149],{"intensity":20,"descriptor_id":143},"t3_pineapple",{"intensity":145,"descriptor_id":146},5.5,"t3_passion_fruit",{"intensity":13,"descriptor_id":148},"t3_blueberry",{"intensity":150,"descriptor_id":151},8.5,"t3_cocoa_nibs",{"id":153,"beancollector_id":154,"roaster_id":5,"slug":155,"name":156,"description":157,"is_blend":29,"origin_country_code":99,"origin_region":158,"origin_farm":159,"blend_components":160,"process_method":41,"coffee_variety":161,"altitude_min":132,"altitude_max":133,"roast_level":45,"roast_level_inferred":46,"price_minor_units":106,"weight_grams":48,"currency_code":49,"purchase_url":167,"image_path":8,"created_at":168,"updated_at":168,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":169,"caffeine_type":56,"certifications":170,"hidden":29,"available":46,"roaster":171,"bean_flavors":172},"a6c4ee1f-0189-595f-9118-8698800c2c33","f08ef59a-7435-4a35-853c-a65c6e0d6156","ethiopia-raro","Ethiopia Raro","This washed Ethiopian coffee comes from the Raro Boda Wet Mill in Ethiopia's Guji Zone, where high-altitude growing conditions slow cherry maturation and concentrate natural sugars. The cup opens with sweet dried apricot and bright lemonade acidity, layered with berry fruitiness before finishing with a floral Earl Grey character that lingers softly on the palate.","Guji","Raro Boda Wet Mill",[],[162,163,164,165,166],"Wolisho","Dega","Kurume","74110","74112","https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fethiopia-raro","2026-08-27T06:32:02.188357+00:00",[55,138],[],{"city":8,"name":7,"slug":6,"country":9},[173,175,177,179,181],{"intensity":17,"descriptor_id":174},"t3_apricot",{"intensity":17,"descriptor_id":176},"t3_lemonade",{"intensity":91,"descriptor_id":178},"t2_berry",{"intensity":13,"descriptor_id":180},"t1_floral",{"intensity":63,"descriptor_id":64},{"id":183,"beancollector_id":184,"roaster_id":5,"slug":185,"name":186,"description":187,"is_blend":29,"origin_country_code":188,"origin_region":8,"origin_farm":8,"blend_components":189,"process_method":75,"coffee_variety":190,"altitude_min":194,"altitude_max":194,"roast_level":195,"roast_level_inferred":46,"price_minor_units":8,"weight_grams":8,"currency_code":49,"purchase_url":196,"image_path":8,"created_at":197,"updated_at":197,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":198,"caffeine_type":56,"certifications":199,"hidden":29,"available":46,"roaster":202,"bean_flavors":203},"5ace8d10-2214-5886-95a4-7d29a568cc66","53518ad0-36ba-4c2c-a9ca-b6b1bcafd700","guatemala-el-panal","Guatemala-El Panal",".coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } La Libertad, Huehuetenango, Guatemala | Natural | Seasonal The Story The Process The Cup Recipes El Panal (the honeycomb) is a name that was chosen deliberately. Like a hive, this lot is the result of many small, coordinated efforts coming together into something greater than any single part: dozens of smallholder producers across the hills of La Libertad, Huehuetenango , each processing their own cherries on their own farms, working toward a shared standard. The name also reflects something more literal. The Qawale project , which brings these producers together, has made increasing biodiversity a cornerstone of its approach — and with more native trees, more ground cover, and healthier soils, the bees have come back too. Qawale was created in 2006 by Vides58 , a coffee structure based in Huehuetenango with decades of experience in specialty coffee. The project was built to support small and medium producers — sharing technical knowledge, accompanying them in the field, and providing a framework for quality built around the Rainforest Alliance certification model. What started with a handful of producers has grown steadily as results spoke for themselves, and new members continue to join. The support goes beyond the farm. Producers in the program have access to medical assistance, educational support through the Montessori school financed by Vides58, and a broader network of cultural and recreational activities. It's a structure that treats producers as people with full lives — not just suppliers. Every producer in the program has completed Q-Process training , which means the quality and consistency of this lot reflects a shared expertise built over years, not a single farm's output. This lot is naturally processed , with each producer drying their own cherries on patios across the farms of the Qawale project. The approach here is deliberate in its restraint. Cherries are spread in thin layers to avoid over-fermentation, moved multiple times throughout the day to allow airflow, and covered during humid nights to protect consistency. The drying period runs to approximately 18 days . The goal is a clean natural — one where the process adds sweetness and texture without overwhelming the coffee's own character. At elevations between 1,600 and 1,800 meters , with the cool nights and volcanic soils that define Huehuetenango, the terroir has plenty to say. This process is designed to let it. Rich, dark, and elegant — a natural that leads with depth and finishes with fruit. The cup opens with chocolate praline : smooth, roasted, and gently sweet. Blackberry brings a lush, dark-fruit intensity that feels grounded rather than showy. Redcurrant lifts the finish with a bright, clean acidity that keeps everything in balance. The kind of natural that rewards patient brewing — complex without being restless, satisfying from the first sip to the last. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso: We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder. We enjoy this coffee at 18g in, 42g out in about 28–30 seconds . Filter coffee: We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. Use 15g of coffee , water at 92°C , and a medium grind size. 0:00 – Bloom with 50g of water for 45 seconds. 0:45 – Pour 100g of water in a circular motion. 1:25 – Pour final 100g of water. Total brew time should be around 2:15 to 2:30 . Enjoy the coffee! Origin: Guatemala, Huehuetenango (La Libertad) Project: Qawale (Vides58) Producers: Smallholders of the Qawale project Process: Natural Altitude: 1,600–1,800 masl Varietal: Bourbon, Caturra & Catuai Harvest: December – March Tasting notes: Chocolate Praline – Blackberry – Redcurrant document.querySelectorAll('.coffee-tab').forEach(tab => { tab.addEventListener('click', () => { document.querySelectorAll('.coffee-tab').forEach(t => t.classList.remove('active')); document.querySelectorAll('.coffee-tab-content').forEach(c => c.classList.remove('active')); tab.classList.add('active'); document.getElementById(tab.dataset.tab).classList.add('active'); }); });","GT",[],[191,192,193],"bourbon","caturra","catuai",800,"light","https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fguatemala-el-panal","2026-08-12T16:57:01.203773+00:00",[],[200,201],"rainforest","organic",{"city":8,"name":7,"slug":6,"country":9},[204,205,207,209,211,213,215,217,219,221],{"intensity":20,"descriptor_id":89},{"intensity":13,"descriptor_id":206},"t1_earthy",{"intensity":13,"descriptor_id":208},"t1_sweet",{"intensity":13,"descriptor_id":210},"t1_fruity",{"intensity":13,"descriptor_id":212},"t1_chocolatey",{"intensity":20,"descriptor_id":214},"t3_praline",{"intensity":13,"descriptor_id":216},"t1_roasted",{"intensity":145,"descriptor_id":218},"t3_blackberry",{"intensity":63,"descriptor_id":220},"t3_redcurrant",{"intensity":13,"descriptor_id":222},"t1_bright",{"id":224,"beancollector_id":225,"roaster_id":5,"slug":226,"name":227,"description":228,"is_blend":29,"origin_country_code":229,"origin_region":230,"origin_farm":231,"blend_components":232,"process_method":41,"coffee_variety":233,"altitude_min":237,"altitude_max":44,"roast_level":45,"roast_level_inferred":46,"price_minor_units":238,"weight_grams":48,"currency_code":49,"purchase_url":239,"image_path":8,"created_at":240,"updated_at":241,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":242,"caffeine_type":56,"certifications":243,"hidden":29,"available":46,"roaster":244,"bean_flavors":245},"906744fc-6a46-5696-a47c-7d225c2c600d","8a865c63-a968-4393-a3e1-d330da4415b9","kenya-top-kii","Kenya - Top Kii","This washed coffee comes from the Kii Washing Station at the foot of Mount Kenya in Embu, where smallholder farmers grow SL28, Ruiru 11, and Batian varieties on rich volcanic soils. The cup delivers vivid blackcurrant intensity with softer blueberry sweetness, rounded out by pomegranate brightness and a floral rosehip finish that lingers beautifully as the coffee cools.","KE","Embu","Kii Washing Station",[],[234,235,236],"SL28","Ruiru 11","Batian",1600,6800,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fkenya-top-kii","2026-08-12T16:57:01.171042+00:00","2026-08-27T06:18:01.453087+00:00",[55],[],{"city":8,"name":7,"slug":6,"country":9},[246,248,249],{"intensity":86,"descriptor_id":247},"t3_blackcurrant",{"intensity":13,"descriptor_id":148},{"intensity":16,"descriptor_id":250},"t3_rose",{"id":252,"beancollector_id":253,"roaster_id":5,"slug":254,"name":255,"description":256,"is_blend":29,"origin_country_code":257,"origin_region":258,"origin_farm":8,"blend_components":259,"process_method":8,"coffee_variety":260,"altitude_min":262,"altitude_max":262,"roast_level":195,"roast_level_inferred":46,"price_minor_units":8,"weight_grams":8,"currency_code":49,"purchase_url":263,"image_path":8,"created_at":264,"updated_at":264,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":265,"caffeine_type":56,"certifications":266,"hidden":29,"available":46,"roaster":267,"bean_flavors":268},"5960a4e3-2086-5ba2-bb7c-b41538ac89d2","37841a09-a610-4c8c-9d1b-444b7d63ee46","limited-edition-pacific","Limited Edition-Pacific",".coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } La Plata, Huila, Colombia | Co-fermentation | Limited Edition The Story The Process The Cup Recipes In 1978, three Japanese musicians, Haruomi Hosono, Shigeru Suzuki, and Tatsuro Yamashita, gathered to record an album called Pacific . None of them had spent much time in the tropics. What they were chasing wasn't a place, exactly, it was a feeling. The warmth of somewhere far away, conjured entirely through music. The album became one of the defining records of Japanese City Pop, a document of a summer that existed only in imagination. That's the spirit we wanted to carry into this coffee. Pacific is our limited edition, a coffee built not just to taste a certain way, but to create an experience. Inside each bag, you'll find a card with a QR code linking to a curated playlist: City Pop, Exotica, jazz fusion, and tropical sounds, anchored around that 1978 album. The idea is simple: press play while you brew. Let the music and the cup arrive together. The coffee itself comes from Los Patios , a processing facility in La Plata, Huila, established in 2022 and built as a genuine hub of coffee research and development. Since April 2023, Los Patios has been home to a dedicated R&D team led by Juliana Serna and Alberto Gutierrez , working to push the boundaries of processing while preserving the physical quality of the bean. This lot is the result of that work, a Castillo co-fermentation designed to evoke something specific: lemon on ice, a hint of coconut, a long summer afternoon. This lot is a co-fermentation , developed by the R&D team at Los Patios using Castillo cherries sourced from smallholder producers in the La Plata region, farming at altitudes between 1,600 and 1,900 meters . Processing begins at the farms themselves: after depulping, producers carry out a 12-hour aerobic fermentation in cherry before delivering the wet parchment to Los Patios. From there, the R&D team takes over. At Los Patios, the depulped coffee is combined with a coconut and lemonade concentrate alongside a proprietary solution developed in-house. The focus at this stage is less about fermentation per se, and more about the careful transfer of flavor precursors from the concentrate into the coffee, a controlled absorption that lasts 2 days . Once drained, the coffee moves to mechanical silos for 8 days of continuous drying , monitored and rotated constantly to ensure even moisture reduction throughout the lot. Bright, tropical, and surprisingly delicate, an imaginary summer in a cup. The first sip is all lemon : zesty, clean, and immediately refreshing. Coconut follows, creamy and sweet, but light enough to keep things moving. Together they build something that feels less like a processed coffee and more like a well-made tropical drink: effortless, evocative, and easy to love. This is a coffee to brew slowly, with the playlist on. The album has been waiting since 1978. The cup is finally ready. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso: We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder. We enjoy this coffee at 18g in, 42g out in about 28–30 seconds . Filter coffee: We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. Use 15g of coffee , water at 92°C , and a medium grind size. 0:00 – Bloom with 50g of water for 45 seconds. 0:45 – Pour 100g of water in a circular motion. 1:25 – Pour final 100g of water. Total brew time should be around 2:15 to 2:30 . Press play. Enjoy the coffee. Origin: Colombia, Huila (La Plata) Processing Facility: Los Patios R&D: Juliana Serna & Alberto Gutierrez (The Coffee Quest) Process: Co-fermentation (Coconut & Lemon concentrate) Altitude: 1,600–1,900 masl Varietal: Castillo Tasting notes: Coconut - Dried Pineapple - Fig - Lemongrass document.querySelectorAll('.coffee-tab').forEach(tab => { tab.addEventListener('click', () => { document.querySelectorAll('.coffee-tab').forEach(t => t.classList.remove('active')); document.querySelectorAll('.coffee-tab-content').forEach(c => c.classList.remove('active')); tab.classList.add('active'); document.getElementById(tab.dataset.tab).classList.add('active'); }); });","CO","La Plata",[],[261],"castillo",900,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Flimited-edition-pacific","2026-08-12T16:57:01.236716+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[269,271,273,275,276,277,278,280,282,283,284],{"intensity":91,"descriptor_id":270},"t2_tropical",{"intensity":91,"descriptor_id":272},"t3_lemon",{"intensity":91,"descriptor_id":274},"t3_coconut",{"intensity":20,"descriptor_id":89},{"intensity":17,"descriptor_id":176},{"intensity":13,"descriptor_id":222},{"intensity":20,"descriptor_id":279},"t3_tangy",{"intensity":63,"descriptor_id":281},"t3_cream",{"intensity":13,"descriptor_id":208},{"intensity":20,"descriptor_id":143},{"intensity":20,"descriptor_id":120},{"id":286,"beancollector_id":287,"roaster_id":5,"slug":288,"name":289,"description":290,"is_blend":29,"origin_country_code":188,"origin_region":291,"origin_farm":291,"blend_components":292,"process_method":41,"coffee_variety":293,"altitude_min":8,"altitude_max":8,"roast_level":45,"roast_level_inferred":46,"price_minor_units":8,"weight_grams":8,"currency_code":49,"purchase_url":294,"image_path":8,"created_at":295,"updated_at":295,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":296,"caffeine_type":56,"certifications":297,"hidden":29,"available":46,"roaster":298,"bean_flavors":299},"115314c9-ef0f-586b-a553-349273f5771d","294a8448-21e6-4ceb-b68b-d244550db845","moonlight-blend","Moonlight Blend",".coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } Brazil & Guatemala | Natural & Washed | Chocolate, Caramel, Brown Sugar The Story The Components The Cup Recipes Moonlight has always been our answer to a gap we don't see filled often enough in specialty coffee: a dark-leaning, deeply sweet, low-acid blend made with beans worth talking about. Comforting without being simple. Chocolatey without being flat. This new iteration keeps that spirit intact: round, rich, and built for espresso and milk alike, but with two new components that bring their own character to the cup. A natural Yellow Catuai from Fazenda Jaguara in Minas Gerais lays the foundation: milky chocolate, soft nuttiness, and a velvety body that anchors everything. Alongside it, a washed lot from the Atitlan Pasajquim cooperative in Guatemala's Sololá region adds warmth, depth, and a caramel sweetness rooted in volcanic soil and mountain air. The result is our most indulgent Moonlight yet. Sweet, bold, and endlessly drinkable — black or with milk, morning or evening. Brazil — Fazenda Jaguara, Yellow Catuai (Natural) Campo das Vertentes, Minas Gerais Fazenda Jaguara is a 90-hectare farm near São João del Rei, a town in Minas Gerais historically known more for gold mining than coffee. The farm was originally founded in 2001 and is today run by André Luíz Garcia and Natália Moreira Brito — André is a third-generation producer and agronomist at the Procafé Foundation, specializing in pruning and production; Natália is a second-generation producer, cupper, and coffee trader. Together they've built one of the most recognized specialty farms in Brazil, earning 5th place at the Cup of Excellence in 2019 with a score of 90.47 , and developing an extensive range of processing experiments across fermentation and drying methods. In 2021, the farm earned a CO2 Negative Certificate — a testament to their commitment to farming with as light a footprint as possible. This lot is a natural Yellow Catuai , dried to bring out the variety's characteristic warmth: milky chocolate, candied nuts, and a clean, round sweetness that forms the backbone of Moonlight. Varietal: Yellow Catuai Altitude: ~1,040 masl Process: Natural Region: Campo das Vertentes, Minas Gerais Guatemala — Atitlan Pasajquim Cooperative (Washed) San Juan La Laguna, Sololá The name Pasajquim comes from a village in San Juan La Laguna — in the local language it simply means \"populated place.\" The cooperative brings together smallholder farmers growing on the slopes of three volcanic mountains overlooking Lake Atitlán, at 1,200 to 1,400 meters. The lake itself is the remnant of a volcanic caldera formed 84,000 years ago, and the region gets its name from a Nahuatl word meaning \"the place where the rainbow gets its colors.\" Around 95% of the coffee here is cultivated by smallholders, using organic matter rather than chemicals as fertilizer. After handpicking, farmers pulp cherry on their own farms, ferment for approximately 36 hours, then wash the parchment in clean water — mostly freshwater drawn from Lake Atitlán — and dry it on concrete patios in direct sunlight. The result is a clean, structured washed coffee with deep chocolate character and a warm, caramel-like sweetness that complements the Brazilian base beautifully. Varietal: Bourbon, Caturra & Catuai Altitude: 1,200–1,400 masl Process: Washed Region: San Juan La Laguna, Sololá Deep, sweet, and richly satisfying, our most comforting Moonlight yet. This version is built around chocolate in all its warmth: dark, milky, and lingering. Caramel adds a smooth sweetness that runs through every sip, while brown sugar rounds out the finish with a gentle, molasses-like depth. The body is full, the acidity is minimal, and the overall experience is one of quiet, unhurried satisfaction. As an espresso, it's bold and generous. With milk, it's exceptional, the kind of flat white or latte that you finish before you realize it's gone. Moonlight at its most reassuring. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso: Brewed on our Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder. We recommend 18g in, 38g out in 27–30 seconds . Country & region: Brazil, Minas Gerais & Guatemala, Sololá Processing: Natural & Washed Varietal: Yellow Catuai \u002F Bourbon, Caturra & Catuai Altitude: ~1,040 masl & 1,200–1,400 masl Sourced through: Falcon Coffee document.","Fazenda Jaguara",[],[191,192,193],"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fmoonlight-test","2026-08-12T16:57:01.264645+00:00",[],[201],{"city":8,"name":7,"slug":6,"country":9},[300,301,303,304,305,307,308],{"intensity":13,"descriptor_id":212},{"intensity":117,"descriptor_id":302},"t3_caramel",{"intensity":13,"descriptor_id":208},{"intensity":13,"descriptor_id":206},{"intensity":13,"descriptor_id":306},"t1_nutty",{"intensity":20,"descriptor_id":89},{"intensity":13,"descriptor_id":222},{"id":310,"beancollector_id":311,"roaster_id":5,"slug":312,"name":313,"description":314,"is_blend":29,"origin_country_code":315,"origin_region":8,"origin_farm":316,"blend_components":317,"process_method":75,"coffee_variety":318,"altitude_min":194,"altitude_max":194,"roast_level":195,"roast_level_inferred":46,"price_minor_units":8,"weight_grams":8,"currency_code":49,"purchase_url":319,"image_path":8,"created_at":320,"updated_at":320,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":321,"caffeine_type":56,"certifications":322,"hidden":29,"available":46,"roaster":323,"bean_flavors":324},"b47dd849-976c-5540-946d-8da65c24af1c","908607e4-4e94-4b25-a00f-f2b81fca7f0e","rwanda-mbare","Rwanda-Mbare",".coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } Mbare, Southern Province, Rwanda | Natural | Seasonal The Story The Process The Cup Recipes This coffee comes from Rwamatamu , a family-owned producer established in 2015 by husband and wife team Gaston Rutaganda and Laeticia Mukantwaza , based in Mbare, Southern Province . What they've built over the past decade goes well beyond the washing station. Rwamatamu works closely with smallholder farmers in both Nyamasheke and Mbare, and has developed two community programs that reflect a genuine long-term investment in the people around them. In Nyamasheke, the team runs a Women's Cooperative : Rwamatamu purchased land, provided seedlings and training, and created a structure where local women grow and sell coffee back to them, giving them an independent income source outside of seasonal work, and a stake in the quality of what ends up in the cup. In Mbare, a parallel initiative called the Youth Association brings in locals between 18 and 35, with the goal of passing on skills and keeping younger generations engaged in coffee farming. It's a straightforward answer to a real problem: in many coffee-growing regions, the next generation doesn't see a future in the land. Rwamatamu is working to change that. We chose this coffee because the cup is beautiful, but also because of what it represents. This is exactly the kind of producer relationship we want to build on. This lot is naturally processed at Rwamatamu's Mbare washing station in the Muhanga area of the Southern Province. After arrival at the station, cherries are spread out on raised drying beds and sorted by hand. Over the course of 26 to 33 days , they are turned regularly and sorted further as they dry, a slow, attentive process that allows the sugars and fruit from the cherry skin to gradually work their way into the bean. Once dried, the coffee is transported to milling facilities in Kigali , where it is dehusked, polished, and graded before export. Cherries were harvested between March and June 2025 at 1,800 meters above sea level. Effervescent, floral, and fruit-forward, a natural that feels light on its feet. The cup opens with grape soda : sparkling, sweet, and instantly playful. Mixed berries follow in waves, layered, jammy, and full of life. A gentle sweet tea quality runs through the middle, giving the coffee a softness and length that keeps it from feeling heavy. Hibiscus closes things out with a floral, slightly tart finish that lingers in the best possible way. Vibrant and expressive, with an elegance that's rare in naturals at this level of intensity. A coffee that's as easy to love as it is to keep thinking about. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso: We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder. We enjoy this coffee at 18g in, 42g out in about 28–30 seconds . Filter coffee: We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. Use 15g of coffee , water at 92°C , and a medium grind size. 0:00 – Bloom with 50g of water for 45 seconds. 0:45 – Pour 100g of water in a circular motion. 1:25 – Pour final 100g of water. Total brew time should be around 2:15 to 2:30 . Enjoy the coffee! Origin: Rwanda, Southern Province (Mbare) Producer: Rwamatamu (Gaston Rutaganda & Laeticia Mukantwaza) Washing Station: Mbare Washing Station Process: Natural Altitude: 1,800 masl Varietal: Red Bourbon Harvest: March – June 2025 Tasting notes: Grape Soda – Mixed Berries – Sweet Tea – Hibiscus document.querySelectorAll('.coffee-tab').forEach(tab => { tab.addEventListener('click', () => { document.querySelectorAll('.coffee-tab').forEach(t => t.classList.remove('active')); document.querySelectorAll('.coffee-tab-content').forEach(c => c.classList.remove('active')); tab.classList.add('active'); document.getElementById(tab.dataset.tab).classList.add('active'); }); });","RW","Rwamatamu's Mbare Washing Station",[],[191],"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Frwanda-mbare","2026-08-12T16:57:01.309138+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[325,326,327,328,329,330,332,334,335],{"intensity":20,"descriptor_id":89},{"intensity":13,"descriptor_id":210},{"intensity":13,"descriptor_id":180},{"intensity":13,"descriptor_id":208},{"intensity":91,"descriptor_id":178},{"intensity":91,"descriptor_id":331},"t2_tea_like",{"intensity":86,"descriptor_id":333},"t3_hibiscus",{"intensity":20,"descriptor_id":279},{"intensity":13,"descriptor_id":222},{"id":337,"beancollector_id":338,"roaster_id":5,"slug":339,"name":340,"description":341,"is_blend":29,"origin_country_code":342,"origin_region":8,"origin_farm":8,"blend_components":343,"process_method":75,"coffee_variety":344,"altitude_min":345,"altitude_max":44,"roast_level":195,"roast_level_inferred":46,"price_minor_units":8,"weight_grams":8,"currency_code":49,"purchase_url":346,"image_path":8,"created_at":347,"updated_at":347,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":348,"caffeine_type":349,"certifications":350,"hidden":29,"available":46,"roaster":351,"bean_flavors":352},"82811093-e061-51e1-9fe3-858a3a6c3407","c2423deb-b416-4154-ba69-9d8a001d232b","starlight-decaf","Starlight Decaf",".coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } Jaltenango, Chiapas | Mountain Water Decaf | Signature Range The Story The Process The Cup Recipes Introducing Starlight , our decaf addition to the Signature Range, and one that truly lives up to its name. You can enjoy it day or night, without compromise. This lot, Vayichil (meaning “to dream” in the Mayan Tzotzil language), comes from the mountains of Jaltenango, Chiapas . More than 300 families are part of La Tribu , a producer organization working across Jaltenango and the Sierra Madre. Through our importers Falcon Coffee and Bean Voyage , we’ve partnered with La Tribu’s network of 65 women producers, farmers cultivating both exceptional coffee and economic autonomy. Vayichil represents not only their dedication to quality but also their commitment to resilience, knowledge, and long-term sustainability. It’s a coffee rooted in language, land, and leadership , and a dream realized in every cup. The coffee was decaffeinated using the Mountain Water Process in Veracruz, Mexico — a method that removes caffeine without the use of chemicals, preserving the integrity and sweetness of the beans. In this process, green coffee is immersed in pure water to extract caffeine, which is then filtered out through a carbon system. The coffee is then reabsorbed with its natural flavor compounds, maintaining its original profile and complexity. This particular lot is composed of Peñazco and Bourbon varieties grown between 1650–1800 masl , cultivated organically and hand-harvested by members of La Tribu. Sweet, comforting, and balanced , Starlight offers everything you love about coffee, minus the caffeine. Expect a cup with orange brightness leading into almond and milk chocolate sweetness , and rounded out by soft stone fruits . A decaf that feels alive, smooth, full-bodied, and deeply satisfying. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal. Espresso: We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder. We like to pull this coffee at 18g in, 38g out in about 30 seconds . Filter coffee: We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. We like to brew this coffee with 15g of coffee , water at 90°C and a medium grind size. 0:00 – Pour 50g of water and let it bloom for 45 seconds. 0:45 – Pour 100g of water in a circular motion. 1:25 – Pour 100g of water in a circular motion. Total brew time should be 2:00 to 2:15 . Enjoy the coffee! Origin: Jaltenango, Chiapas, Mexico Producer Group: La Tribu (65 women producers) Importer: Bean Voyage, Falcon Coffees Altitude: 1650–1800 masl Varieties: Peñazco, Bourbon Process: Mountain Water Decaf document.querySelectorAll('.coffee-tab').forEach(tab => { tab.addEventListener('click', () => { document.querySelectorAll('.coffee-tab').forEach(t => t.classList.remove('active')); document.querySelectorAll('.coffee-tab-content').forEach(c => c.classList.remove('active')); tab.classList.add('active'); document.getElementById(tab.dataset.tab).classList.add('active'); }); });","MX",[],[191],1650,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fstarlight-decaf-1","2026-08-12T16:57:01.333698+00:00",[],"decaf",[201],{"city":8,"name":7,"slug":6,"country":9},[353,354,356,358,359,361,362],{"intensity":13,"descriptor_id":208},{"intensity":150,"descriptor_id":355},"t3_carbon",{"intensity":20,"descriptor_id":357},"t3_orange",{"intensity":13,"descriptor_id":222},{"intensity":13,"descriptor_id":360},"t3_almond",{"intensity":13,"descriptor_id":212},{"intensity":13,"descriptor_id":210},{"id":364,"beancollector_id":365,"roaster_id":5,"slug":366,"name":367,"description":368,"is_blend":29,"origin_country_code":257,"origin_region":8,"origin_farm":8,"blend_components":369,"process_method":75,"coffee_variety":370,"altitude_min":262,"altitude_max":262,"roast_level":195,"roast_level_inferred":46,"price_minor_units":8,"weight_grams":8,"currency_code":49,"purchase_url":372,"image_path":8,"created_at":373,"updated_at":373,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":374,"caffeine_type":56,"certifications":375,"hidden":29,"available":46,"roaster":376,"bean_flavors":377},"26b44070-b4c8-5380-ba01-f202da2ebe7d","d5054dda-27a4-41a4-908e-2e4379847870","sugar-rush-wilder-lazo","Sugar Rush-Wilder Lazo",".coffee-tabs { margin-top: 1rem; border-bottom: 2px solid #ddd; display: flex; gap: 1rem; } .coffee-tab { padding: 0.5rem 1rem; cursor: pointer; font-weight: bold; border-bottom: 3px solid transparent; transition: border-color 0.3s; } .coffee-tab.active { border-bottom: 3px solid #333; color: #333; } .coffee-tab-content { display: none; padding: 1rem 0; } .coffee-tab-content.active { display: block; } San Adolfo, Huila, Colombia | Natural | Extra — Staple The Story The Process The Cup Recipes A new edition of Sugar Rush — and this one might be our favourite yet. For those who know the concept: Sugar Rush is our permanent Extra coffee, built around one idea — a cup so sweet, so vivid, and so unapologetically fruity that it tastes like the best kind of indulgence. Every edition, we look for a coffee that delivers exactly that. This time, we found it at El Rubí . Wilder Lazo is a producer we've come to genuinely admire. His background is unusual: he trained as a veterinarian, specializing in livestock. It was only in 2016 — when coffee prices were falling and his father fell seriously ill — that he decided to step in and take over the family farm together with his brother Segundo and Heiner Lasso. The coffees they were producing at the time scored between 80 and 83 points. Good, but not what the farm was capable of. Wilder brought his scientific mindset to bear. He started analyzing soil samples, neutralizing pH levels, and applying targeted nutrients to make more of what the land could offer — an approach he calls precision agriculture . The results speak for themselves: El Rubí now consistently produces some of the most expressive lots coming out of Huila. This particular lot is something even more special. The Sidamo Heirloom variety grown here is the result of a happy experiment: Wilder and his exporter, our friend Nikolai Fürst of Desarrolladores Café , managed to germinate a sample of Ethiopian green coffee and successfully plant it in Colombian soil. There are currently just 1,200 trees growing at El Rubí — and this is one of the first real harvests. What grows from that convergence is something genuinely new: the floral aromatic intensity of an Ethiopian heirloom, anchored by a creamy Colombian body. This lot is processed as a natural at El Rubí, at 1,900 meters above sea level in San Adolfo, Huila. After selective harvest of ripe cherries, the coffee is dried whole — fruit and all — allowing the sugars from the cherry to seep slowly into the bean over time. The cherries are dried in marquesinas (shade structures that slow and protect the drying process) for approximately 14 days , with regular turning to ensure even moisture reduction. This natural approach amplifies the Sidamo Heirloom's already expressive character — intensifying the tropical fruit sweetness and rounding out the body into something rich and lush, while keeping the clarity and floral delicacy the variety is known for. Sweet, juicy, and completely over the top — Sugar Rush delivering exactly what it promises. The cup opens with strawberry ice cream : rich, sweet, and impossibly ripe. Pineapple juice follows with a bright tropical surge that keeps things lively and fresh. Raspberry closes with a clean, vibrant tartness that cuts through the sweetness just enough to make you want another sip immediately. The Sidamo Heirloom's floral character runs underneath it all — lifting the fruit and giving the cup a complexity that makes it feel as elegant as it is indulgent. This is exactly what Sugar Rush is supposed to be. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Filter coffee: We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. Use 15g of coffee , water at 92°C , and a medium grind size. 0:00 – Bloom with 50g of water for 45 seconds. 0:45 – Pour 100g of water in a circular motion. 1:25 – Pour final 100g of water. Total brew time should be around 2:15 to 2:30 . Enjoy the coffee! Origin: Colombia, Huila (San Adolfo) Farm: El Rubí Producers: Wilder Lazo, Segundo Lazo & Heiner Lasso Exporter: Desarrolladores Café (Nikolai Fürst) Process: Natural Altitude: 1,900 masl Varietal: Sidamo Heirloom Tasting notes: Strawberry Ice Cream – Pineapple Juice – Raspberry document.querySelectorAll('.coffee-tab').forEach(tab => { tab.addEventListener('click', () => { document.querySelectorAll('.coffee-tab').forEach(t => t.classList.remove('active')); document.querySelectorAll('.coffee-tab-content').forEach(c => c.classList.remove('active')); tab.classList.add('active'); document.getElementById(tab.dataset.tab).classList.add('active'); }); });",[],[371],"heirloom","https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fsugar-rush-wilder-lazo","2026-08-12T16:57:01.354743+00:00",[],[],{"city":8,"name":7,"slug":6,"country":9},[378,379,380,381,382,383,384,385,386,387,388,390],{"intensity":13,"descriptor_id":208},{"intensity":13,"descriptor_id":210},{"intensity":13,"descriptor_id":206},{"intensity":13,"descriptor_id":180},{"intensity":63,"descriptor_id":281},{"intensity":20,"descriptor_id":89},{"intensity":91,"descriptor_id":270},{"intensity":117,"descriptor_id":118},{"intensity":20,"descriptor_id":143},{"intensity":13,"descriptor_id":222},{"intensity":91,"descriptor_id":389},"t3_raspberry",{"intensity":20,"descriptor_id":279},{"id":392,"beancollector_id":393,"roaster_id":5,"slug":394,"name":395,"description":396,"is_blend":29,"origin_country_code":257,"origin_region":397,"origin_farm":398,"blend_components":399,"process_method":400,"coffee_variety":401,"altitude_min":403,"altitude_max":403,"roast_level":45,"roast_level_inferred":46,"price_minor_units":238,"weight_grams":48,"currency_code":49,"purchase_url":404,"image_path":8,"created_at":405,"updated_at":406,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":407,"caffeine_type":56,"certifications":408,"hidden":29,"available":46,"roaster":409,"bean_flavors":410},"aae87cb1-aadc-56e3-9042-6985b57ad700","3ee70328-9899-49bd-bb4b-b50ce739b2e0","summer-edition-sunburn","Sunburn","This vibrant Colombian coffee from El Vergel Estate in Tolima's Fresno region delivers a bright, tropical cup perfect for warm days. The natural anaerobic processing intensifies fruit character, revealing blood orange and lush guava with red fruits adding depth before a grounding cacao finish. A blend of Red and Yellow Caturra varieties grown at 1,350 meters creates complex flavors that are expressive without being demanding.","Tolima","El Vergel Estate",[],"anaerobic",[402],"Caturra",1350,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fsummer-edition-sunburn","2026-08-12T16:57:01.383321+00:00","2026-08-27T06:22:01.243932+00:00",[54,55],[],{"city":8,"name":7,"slug":6,"country":9},[411,413,414],{"intensity":86,"descriptor_id":412},"t3_guava",{"intensity":20,"descriptor_id":357},{"intensity":415,"descriptor_id":416},8,"t3_cocoa",{"id":418,"beancollector_id":419,"roaster_id":5,"slug":420,"name":421,"description":422,"is_blend":46,"origin_country_code":423,"origin_region":8,"origin_farm":8,"blend_components":424,"process_method":75,"coffee_variety":8,"altitude_min":425,"altitude_max":426,"roast_level":45,"roast_level_inferred":46,"price_minor_units":427,"weight_grams":48,"currency_code":49,"purchase_url":428,"image_path":8,"created_at":429,"updated_at":430,"deleted_at":8,"featured_rank":8,"is_spotlight":29,"spotlight_copy":8,"brewing_methods":431,"caffeine_type":56,"certifications":432,"hidden":29,"available":46,"roaster":433,"bean_flavors":434},"4a03d3cd-bbcc-57bf-abca-674e64d8f9d3","0607aa12-18a6-42c6-989a-e4b12271de94","sunlight-blend","Sunlight Blend","Sunlight Blend combines natural coffees from Brazil's Cerrado region and Ethiopia's Gedeb, creating a smooth, sweet coffee designed to brighten mornings. The Brazilian base delivers creamy body with milk chocolate depth, while the Ethiopian component adds gentle fruitiness of marzipan, orange zest, and dried berries. This approachable blend stays round and comforting, offering subtle complexity that works beautifully as filter or espresso.","BR",[],950,2200,4600,"https:\u002F\u002Fboocoffeeroasters.com\u002Fproducts\u002Fsunlight-blend","2026-08-12T17:38:01.158382+00:00","2026-08-27T06:24:01.490771+00:00",[55,54],[],{"city":8,"name":7,"slug":6,"country":9},[435,437,439,440],{"intensity":17,"descriptor_id":436},"t3_milk_chocolate",{"intensity":20,"descriptor_id":438},"t3_marzipan",{"intensity":20,"descriptor_id":357},{"intensity":91,"descriptor_id":178}]