Colombia PACIFIC - 200g

by Boo!

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22,90 € VAT incl. (0,115 € / 1g)
In stock > 5
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Roast Date
09.07.2026 (12 days)
Roastery
Boo!
Coffee Origin
Colombia specialty coffee Colombia
Region
Huila
Variety
Castillo
Roast Type
Omni (recommended for both Filter & Espresso Coffee)
Process
Experimental
Fermentation
Co-fermented
Flavour Profile
Lemon grass, Figs, Coconut, Dried pineapple
Roast Level
Omni
Brewing Method
Aeropress, Chemex, Clever dripper, French Press, Hario V60, Moka pot, Vacuum Pot, Espresso

Colombia PACIFIC is a limited-edition summer release from the Belgian roaster BOO!, which combines specialty coffee, music, and the atmosphere of a tropical summer into one unforgettable experience. The roaster—whose head roaster won the title of World Coffee Roasting Champion this year—has created a coffee inspired by the legendary 1978 album *Pacific*. Inside each package, you’ll find a QR code with a carefully curated music playlist that we recommend playing while you brew your coffee. In the cup, you’ll discover a juicy note of lemongrass and dried pineapple, gradually giving way to a delicate coconut sweetness and hints of figs. The result is a fresh, clean, and surprisingly elegant cup.

The coffee comes from the La Plata area in Colombia’s Huila region, where small-scale farmers grow the Castillo variety at elevations ranging from 1,600 to 1,900 meters. The final character of the lot was shaped by the Los Patios Research Center, which was established in 2022 as a facility dedicated to developing new methods for processing specialty coffee. Under the leadership of Juliana Serna and Alberto Gutiérrez , experimental lots are created here that push the boundaries of processing without compromising the purity or quality of the beans themselves.

After pulping, the coffee cherries first undergo a 12-hour aerobic fermentation directly on the farms. At the Los Patios station, a controlled co-fermentation then takes place, during which coconut and lemonade concentrate are added to the coffee along with a proprietary solution developed by the research team. The goal is not to create a strongly flavored coffee, but to promote the development of flavor precursors that enhance the freshness, sweetness, and complexity of the final cup. Finally, the coffee is gently dried for eight days in mechanical silos with continuous moisture monitoring, which contributes to a clean, balanced, and exceptionally stable flavor profile.

  • Processing Station: Los Patios
  • Altitude: 1,600–1,900 m above sea level
  • Co-fermentation: coconut and lemonade concentrate

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