{"title":"Boo Coffee Roasters","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBoo Coffee Roasters is an independent specialty roastery based in Anderlecht, Brussels. We were built on a simple conviction: the coffee in your cup should be worth thinking about.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEvery bag they roast is an invitation to slow down, pay attention, and taste something that has a story behind it, from the farm it came from, to the hands that picked it, to the roast that brought it to life.\u003c\/p\u003e","products":[{"product_id":"boo-coffee-roasters-cloud-nine-finca-buena-vista-washed-geisha-guatemala","title":"Boo Coffee Roasters - Cloud Nine - Finca Buena Vista Washed Geisha | Guatemala","description":"\u003cp\u003e\u003cstrong\u003eGuatemala — Luis Pedro Zelaya Aguirre Finca Buena Vista \"Cloud Nine\" Geisha (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Peach • 🍊 Tangerine • 🍵 Chamomile Tea • 🌸 Floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Luis Pedro Zelaya Aguirre\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Buena Vista (90 hectares)\u003c\/li\u003e\n\u003cli\u003eRegion: Antigua Valley, Guatemala\u003c\/li\u003e\n\u003cli\u003eVarietal: Geisha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,500–1,890 masl\u003c\/li\u003e\n\u003cli\u003eSourced through: The Coffee Quest\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA new edition of Cloud Nine and a new origin: Finca Buena Vista in the Antigua Valley, a 90-hectare farm managed by Luis Pedro Zelaya Aguirre since 1995, in one of Guatemala's most historically significant coffee regions. Soft, luminous, and deeply floral. In the cup: peach, tangerine, chamomile tea, and floral.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe Geisha story here started with a gift: a close family friend and neighbour at Finca Filadelfia, returning from Panama with Geisha seeds, shared some with Luis Pedro. The first generations showed exceptional cup quality but lacked uniformity, with growth, productivity, and fruit characteristics varying from tree to tree. Rather than replacing the material, the Zelaya family chose to improve it from within. Year after year they selected seeds from the best-performing trees, evaluating morphology, vigour, branching, overall health, the sweetness of ripe cherries, and what ended up in the cup. The result is a Geisha population now more uniform and stable than ever, while retaining the floral elegance and complexity that makes the variety worth growing. This is the roaster's first year working with Finca Buena Vista and the Zelaya family.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis lot is fully washed, processed at the farm's own wet mill. Cherries are harvested at peak ripeness, depulped, fermented, and thoroughly washed to remove all remaining mucilage. The parchment then dries on African beds for up to 16 days depending on weather, with constant movement for even drying.\u003c\/p\u003e\n\u003cp\u003eThe decade-plus of in-house seed selection, combined with slow ripening at 1,500–1,890 masl, is the defining factor here. Volcanic soils and cool mountain air give the cherries time to concentrate sweetness and build the aromatic complexity behind this cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSoft and luminous: ripe, perfumed peach opens the cup, with tangerine adding a bright citrus lift without sharpness. Chamomile tea runs through the middle, soft and slightly herbal, before a long floral finish closes the cup. The kind of cup that rewards slowing down and letting it cool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Peach 🍊 Tangerine 🍵 Chamomile Tea 🌸 Floral\u003c\/p\u003e","brand":"Boo Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ October 1st","offer_id":58921512403318,"sku":"BOO-BUENA-VISTA-CLOUD-NINE-GEISHA-WASHED-FIL-250G-OCT01","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/CloudNineGuatemala-cropped.png?v=1791393575"},{"product_id":"boo-coffee-roasters-sweet-treat-autumn-edition-pink-bourbon-colombia","title":"Boo Coffee Roasters - Sweet Treat - Autumn Edition Pink Bourbon | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — María Belén Díaz \u0026amp; Narciso Narváez Finca Resinas Pink Bourbon \"Sweet Treat\" (Semi-Washed, Anaerobic Fermentation)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍎 Baked Apple • 🥐 Cardamom Bun • 🍒 Cherry • 🍫 Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: María Belén Díaz \u0026amp; Narciso Narváez\u003c\/li\u003e\n\u003cli\u003eFarm: Resinas\u003c\/li\u003e\n\u003cli\u003eRegion: Acevedo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Semi-Washed, Two-Stage Anaerobic Fermentation\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,800 masl\u003c\/li\u003e\n\u003cli\u003eEdition: Autumn Edition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eSweet Treat is the Autumn Edition, a coffee that felt, from the very first sip, like the season it was made for: warm, spiced, and deeply comforting, with the sweetness of slow mornings and shorter days. Baked apple leads, with a cardamom bun richness, cherry brightness, and a milk chocolate finish. In the cup: baked apple, cardamom bun, cherry, and milk chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eMaría Belén Díaz's connection to coffee goes back to childhood, as her father was a coffee grower, and she has produced specialty coffee herself for over twelve years. She spent several years as a coffee quality analyst in Cauca, developing her cupping skills and understanding of processing. In 2024 she became one of the first women in her region to obtain a coffee processing certification from The Forest Academy, and one of 96 women participating in the Huila Condor Project.\u003c\/p\u003e\n\u003cp\u003eMaría produces coffee alongside her husband Narciso Narváez and their three sons. They arrived in Acevedo as workers and, through hard work and savings, acquired their own farm, Resinas. At 1,800 meters they grow Papayo, Caturra, Castillo, Pink Bourbon, and Gesha. Their dream is to have their coffee recognised internationally, and this lot is a step in that direction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThis Pink Bourbon is semi-washed, using a two-stage fermentation developed by María Belén herself:\u003c\/p\u003e\n\u003cp\u003e🍒 Meticulous selection — only ripe Pink Bourbon cherries\u003cbr\u003e🌙 Pre-fermentation — 24 hours in cherry, with the skin intact, so the process begins gently\u003cbr\u003e🏺 Anaerobic fermentation — 36 hours in sealed bags, with the beans in their mucilage\u003cbr\u003e☀️ Raised-bed drying — 15 days to optimal moisture before milling\u003c\/p\u003e\n\u003cp\u003eThe semi-washed approach sits between a natural and a fully washed process, retaining some of the sweetness and body of the fruit while keeping the cup clean and structured.\u003c\/p\u003e\n\u003cp\u003eThe 36-hour sealed-bag fermentation in mucilage is the defining step. It slows fermentation, builds complexity, and amplifies the variety's natural sweetness, which is where the baked apple and cardamom bun character comes from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eWarming, spiced, and quietly indulgent: baked apple leads, soft, sweet, and gently caramelised, followed by a cardamom bun richness that makes it feel baked rather than brewed. Cherry adds a bright, rounded fruitiness, and milk chocolate closes the finish with a smooth, lingering sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍎 Baked Apple 🥐 Cardamom Bun 🍒 Cherry 🍫 Milk Chocolate\u003c\/p\u003e","brand":"Boo Coffee Roasters","offers":[{"title":"Omni \/ 250g \/ October 1st","offer_id":58921695084918,"sku":"BOO-RESINAS-SWEET-TREAT-PINK-BOURBON-WASHED-250G-OCT01","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SweetTreatV2-cropped.png?v=1791393989"},{"product_id":"boo-coffee-roasters-sugar-rush-wilder-lazo-natural-heirloom-colombia","title":"Boo Coffee Roasters - Sugar Rush - Wilder Lazo Natural Heirloom | Colombia","description":"\u003cp\u003e\u003cstrong\u003eColombia — Wilder Lazo, Segundo Lazo \u0026amp; Heiner Lasso Finca El Rubí Sidamo Heirloom \"Sugar Rush\" (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍓 Strawberry Ice Cream • 🍍 Pineapple Juice • 🍇 Raspberry\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Wilder Lazo, Segundo Lazo \u0026amp; Heiner Lasso\u003c\/li\u003e\n\u003cli\u003eFarm: El Rubí\u003c\/li\u003e\n\u003cli\u003eRegion: San Adolfo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eVarietal: Sidamo Heirloom\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,900 masl\u003c\/li\u003e\n\u003cli\u003eExporter: Desarrolladores Café (Nikolai Fürst)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eA new edition of Sugar Rush, the roaster's permanent \"Extra\" coffee, built around one idea: a cup so sweet, vivid, and unapologetically fruity that it tastes like the best kind of indulgence. Strawberry ice cream opens the cup, rich, sweet, and impossibly ripe, followed by a bright pineapple juice surge and a clean, vibrant raspberry tartness. In the cup: strawberry ice cream, pineapple juice, and raspberry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eWilder Lazo trained as a veterinarian specialising in livestock. In 2016, with coffee prices falling and his father seriously ill, he stepped in to take over the family farm with his brother Segundo and Heiner Lasso. The coffees they were producing then scored between 80 and 83 points. Wilder brought a scientific mindset to the problem, analysing soil samples, neutralising pH, and applying targeted nutrients, an approach he calls precision agriculture. El Rubí now consistently produces some of the most expressive lots coming out of Huila.\u003c\/p\u003e\n\u003cp\u003eThis lot is something more special still. The Sidamo Heirloom variety grown here is the result of a happy experiment: Wilder and his exporter Nikolai Fürst of Desarrolladores Café germinated a sample of Ethiopian green coffee and planted it successfully in Colombian soil. There are currently just 1,200 trees at El Rubí, and this is one of the first real harvests. The result combines the floral aromatic intensity of an Ethiopian heirloom with a creamy Colombian body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eAfter selective harvest of ripe cherries, the coffee is dried whole, fruit and all, letting the cherry's sugars seep slowly into the bean. The cherries dry in marquesinas (shade structures that slow and protect the drying process) for approximately 14 days, with regular turning for even moisture reduction.\u003c\/p\u003e\n\u003cp\u003eThe slow, shaded whole-cherry drying is the defining step. It amplifies the Sidamo Heirloom's expressive character, intensifying the tropical fruit sweetness and rounding the body into something rich and lush while keeping the variety's clarity and floral delicacy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet, juicy, and completely over the top: strawberry ice cream, rich and impossibly ripe, then a bright pineapple juice surge, and a raspberry finish whose tartness cuts through the sweetness. The variety's floral character runs underneath it all, lifting the fruit and adding elegance to the indulgence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍓 Strawberry Ice Cream 🍍 Pineapple Juice 🍇 Raspberry\u003c\/p\u003e","brand":"Boo Coffee Roasters","offers":[{"title":"Filter \/ 150g \/ September 28th","offer_id":58932613775734,"sku":"BOO-SUGAR-RUSH-WILDER-LAZO-HEIRLOOM-LANDRACE-NATURAL-FIL-150G-SEP28","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SugarRushWilderLazo-cropped.png?v=1791451999"},{"product_id":"boo-coffee-roasters-raro-washed-landrace-ethiopia","title":"Boo Coffee Roasters - Raro Washed Landrace | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eEthiopia — Raro Boda Wet Mill, SNAP Specialty Coffee Landrace Blend (Washed)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Dried Apricot • 🍋 Lemonade • 🍇 Berries • 🍵 Earl Grey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWet Mill: Raro Boda\u003c\/li\u003e\n\u003cli\u003eExporter: SNAP Specialty Coffee\u003c\/li\u003e\n\u003cli\u003eRegion: Uraga, Guji Zone, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Wolisho, Dega, Kurume, 74110 \u0026amp; 74112\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,900–2,300+ masl\u003c\/li\u003e\n\u003cli\u003eSourced through: The Coffee Quest\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eSome coffees surprise you, and others you come back to because they're just exactly right. A great washed Ethiopian belongs to the second category: bright, clean, and layered, the kind of cup you never feel you've had enough of. Dried apricot sets the tone, with lemonade lifting the acidity, berries adding depth, and an Earl Grey finish. In the cup: dried apricot, lemonade, berries, and Earl Grey.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eRaro Boda sits in the Uraga district of Guji, at elevations from 1,900 to over 2,300 meters, where cool temperatures slow cherry maturation, concentrating sugars and producing exceptionally dense beans. Between 250 and 700 smallholder farmers deliver cherry each season, cultivating the indigenous landraces Wolisho, Dega, and Kurume alongside JARC selections 74110 and 74112.\u003c\/p\u003e\n\u003cp\u003eThe mill operates under SNAP Specialty Coffee, founded in 2008 by Negusse Debela Weldyes, an entrepreneur who came to coffee after discovering specialty pour-overs in the United States. SNAP manages multiple wet mills across southern Ethiopia, runs its own dry mill in Dukem for tight quality control, and has built schools, roads, and healthcare clinics for communities around its processing sites. Quality control at Raro Boda is handled by Q-Grader Medhin Tamiru, a national Cup of Excellence judge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eThe Washed process for this lot involves:\u003c\/p\u003e\n\u003cp\u003e🍒 Hand-picking — selective picking of ripe cherries\u003cbr\u003e⚙️ Depulping — with a Penagos eco-pulper, chosen for its efficiency and gentleness on the bean\u003cbr\u003e🏺 Underwater fermentation — 48 to 72 hours in ceramic-tiled tanks\u003cbr\u003e🚿 Washing and density sorting — washed in channels and sorted by density\u003cbr\u003e💧 Spring-water soak — soaked in clean spring water before drying\u003cbr\u003e☀️ Raised-bed drying — 10 to 14 days on raised African beds, shielded during intense midday sun to protect brightness and clarity\u003c\/p\u003e\n\u003cp\u003eThe ceramic-tiled fermentation tanks are the defining detail. Smooth ceramic prevents bacterial accumulation, giving a cleaner, more controlled fermentation than conventional concrete and letting the terroir and variety come through cleanly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eBright, aromatic, and endlessly satisfying: dried apricot, sweet and slightly concentrated, anchors the cup, lemonade lifts it with a clean, sparkling acidity, and berries add a gentle fruitiness through the middle. An Earl Grey, bergamot-like finish lingers softly. Floral and citrus notes open up as it cools.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Dried Apricot 🍋 Lemonade 🍇 Berries 🍵 Earl Grey\u003c\/p\u003e","brand":"Boo Coffee Roasters","offers":[{"title":"Filter \/ 250g \/ October 1st","offer_id":58932677411190,"sku":"BOO-RARO-HEIRLOOM-LANDRACE-WASHED-FIL-250G-OCT01","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EthiopiaRaro-cropped.png?v=1791452319"},{"product_id":"boo-coffee-roasters-los-campos-field-blend-natural-costa-rica","title":"Boo Coffee Roasters - Los Campos Field Blend Natural | Costa Rica","description":"\u003cp\u003e\u003cstrong\u003eCosta Rica — Ramirez-Navarro Family Los Campos Natural Blend (Seven Varieties)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍑 Red Plum • 🍒 Cherry • 🍇 Gooseberry • 🍫 Dark Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProducers: Ramirez-Navarro family (Don Alexis Ramirez's farm)\u003c\/li\u003e\n\u003cli\u003eFarm \u0026amp; Mill: Los Campos\u003c\/li\u003e\n\u003cli\u003eRegion: Tablón del Guarco, Los Santos, Costa Rica\u003c\/li\u003e\n\u003cli\u003eVarietal: Blend of Caturra, Catuaí, Typica, Gesha, Milenio, Centroamericano \u0026amp; Esperanza\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,750–2,000 masl\u003c\/li\u003e\n\u003cli\u003eCup Score: 86.5 SCA\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eMost farms treat the edges of their harvest as an afterthought, selling the start and end of the season as commercial grade. Don Alexis asked what happens when you stop deciding which part deserves to be special. The Los Campos Blend is his answer, essentially the whole farm in one bag, with different varieties, harvest moments, and lots all processed as naturals. Dark, fruity, and slightly winey. In the cup: red plum, cherry, gooseberry, and dark chocolate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe Ramirez-Navarro family has farmed in Los Santos for generations, and the farm's story is inseparable from Mr. Alexis Ramirez, a lifelong farmer whose passion for the land shaped everything the family built. Don Alexis passed away a few years ago, and his vision continues to guide the work, carried forward by the family he inspired. In 2015 they built their own micro-mill, Los Campos, giving full control over processing and traceability and opening the door to direct trade relationships like this one.\u003c\/p\u003e\n\u003cp\u003eThe farm runs at 1,750 to 2,000 meters, with the highest plots, where Gesha is planted, in forested land at the top of the hill. Alongside traditional Caturra and Catuaí, the family is exploring F1 hybrids including Esperanza, Milenio, and Centroamericano, a bet on diversity and resilience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eEach component is processed as a natural at the family's own micro-mill. Whole cherries are dried on raised beds with regular turning for even drying, letting the sugars and fruit compounds from the skin gradually work into the bean. The approach is deliberate: rather than elaborate fermentation techniques, the focus is on letting each lot dry cleanly and express its own character.\u003c\/p\u003e\n\u003cp\u003eBlending lots across varieties, growing conditions, and harvest timing is the defining structure here. Each contributes something distinct, and the whole is more interesting than any single part would have been alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eDark, fruity, and slightly winey, a natural that feels like a slow evening rather than a bright morning. Rich red plum with a gentle tannic depth opens the cup, followed by full, juicy cherry with a slightly fermented edge, then a bright, tart gooseberry lift, and a dark chocolate finish that grounds it with warmth and length.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍑 Red Plum 🍒 Cherry 🍇 Gooseberry 🍫 Dark Chocolate\u003c\/p\u003e","brand":"Boo Coffee Roasters","offers":[{"title":"Omni \/ 250g \/ September 28th","offer_id":58932734820726,"sku":"BOO-CAMPOS-FIELD-NATURAL-250G-SEP28","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/LosCampos_75ca1624-1757-4326-a3a6-f63959ea449d-cropped.png?v=1791452602"},{"product_id":"boo-coffee-roasters-sunlight-blend-natural-brazil-ethiopia","title":"Boo Coffee Roasters - Sunlight Blend - Natural | Brazil \u0026 Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eBrazil \u0026amp; Ethiopia — Boo \"Sunlight Blend\": Daterra Monte Cristo × Lalesa Natural Heirloom (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍫 Milk Chocolate • 🥜 Marzipan • 🍊 Orange Zest • 🍇 Dried Berries\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eComponents: Daterra \"Monte Cristo\" (Brazil) \u0026amp; Lalesa Washing Station, Gedeb (Ethiopia)\u003c\/li\u003e\n\u003cli\u003eRegion: Cerrado, Brazil \u0026amp; Gedeb, Ethiopia\u003c\/li\u003e\n\u003cli\u003eVarietal: Yellow Catuaí \u0026amp; Heirloom\u003c\/li\u003e\n\u003cli\u003eProcess: Natural \u0026amp; Natural\u003c\/li\u003e\n\u003cli\u003eAltitude: 950 masl (Brazil) \u0026amp; 2,150–2,200 masl (Ethiopia)\u003c\/li\u003e\n\u003cli\u003eSourced through: Daterra \u0026amp; Ephtah Specialty Coffee (via Falcon Coffees)\u003c\/li\u003e\n\u003cli\u003eRoast Profile: Filter or espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003cbr\u003eSunlight is designed to brighten up your mornings: smooth, sweet, and comforting, with just enough complexity to stay exciting. It's an everyday coffee: approachable, versatile, and endlessly drinkable as filter or espresso. In the cup: milk chocolate, marzipan, orange zest, and dried berries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003cbr\u003eThe blend is built around two natural coffees chosen for balance, sweetness, and harmony. From Brazil, the long-standing cornerstone is Monte Cristo from Daterra, grown in the Cerrado region and meticulously processed, bringing structure, creamy body, and comforting sweetness, with chocolatey depth and a round mouthfeel. The second component is a natural Heirloom lot from Gedeb Lalesa, grown at high altitude and slowly dried on raised beds, contributing gentle fruit notes, aromatic lift, and a touch of vibrancy without overpowering the blend. Compared to the roaster's Moonlight blend, Sunlight stays softer and sweeter, with fruit in a supporting role.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003cbr\u003eBoth components are processed as naturals: cherries are dried whole, letting the fruit's sugars pass into the bean. The Ethiopian lot is slowly dried on raised beds, and the Brazilian is meticulously processed at Daterra.\u003c\/p\u003e\n\u003cp\u003eThe pairing of a Brazilian base with a natural Ethiopian is the defining structure here. The Brazil does most of the heavy lifting, while the Ethiopian adds subtle fruitiness and aromatic lift, giving the blend more depth without losing its comforting character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003cbr\u003eSweet, round, and inviting: the Brazilian base delivers classic milk chocolate and soft sweetness, while the Ethiopian adds layers of marzipan, orange zest, and subtle dried berry fruitiness. A creamy mouthfeel and clean, comforting finish make it an all-day coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003cbr\u003e🍫 Milk Chocolate 🥜 Marzipan 🍊 Orange Zest 🍇 Dried Berries\u003c\/p\u003e","brand":"Boo Coffee Roasters","offers":[{"title":"Espresso \/ 250g \/ October 1st","offer_id":58932816740726,"sku":"BOO-SUNLIGHT-BLEND-YELLOW-CATUAI-HEIRLOOM-LANDRACE-NATURAL-ESP-250G-OCT01","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Sunlight_e221336d-012c-4341-ad20-0e43acb432ae-cropped.png?v=1791453044"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/collections\/boo_logo.webp?v=1791398126","url":"https:\/\/sigmacoffee.co.uk\/collections\/boo-coffee-roasters.oembed","provider":"Sigma Coffee UK","version":"1.0","type":"link"}