{"title":"Small Batch Series","description":"\u003cp\u003eHere for a bit, then gone. Maybe back, maybe not.\u003c\/p\u003e","products":[{"product_id":"barro-no-1","title":"Barro No. 1","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBarro No. 1 is a Black Honey Pink Bourbon — which, let's be honest, sounds like a great name for a band.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis was the first one. The cup that made us think maybe we hadn't completely wasted our time and money after all. Alfonso Rivas's Pink Bourbon from Las Rocas in Pitalito, Huila — strawberry, red apple, raspberry yoghurt, golden honey, and a whisper of cinnamon. That raspberry yoghurt note sounds absolutely mental until you actually drink it. Then it makes perfect sense.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTom's favourite. Daniela's favourite. Sold out, because apparently everyone else agreed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe farmer's stopped producing. We're hoping that changes. 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Floral, raspberry, orange, milk chocolate, roasted hazelnut. Chewy, elegant, wine-like at the edges. The kind of cup that makes you stop mid-sip and just stare at the wall for a second.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 88.5, it's the highest scoring coffee we've ever put in a bag. It tastes like it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDaniela asked for a cup once. 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This one isn't.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLook, decaf is a bit like gluten free bread — you've removed all of the fun and everyone knows it. Daniela's gluten free, so no shade. But it's true. Which is exactly why Sombra No. 2 is worth talking about.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNicolás Ome's natural Castillo from El Triunfo in Huila. Dark chocolate, cashew, plum, mandarin. Rich, grounded, and carrying enough substance that you'll occasionally stop and genuinely wonder if someone's pulling porkies. At 85 points, it's not a compromise dressed up as a coffee. It's just a really good coffee that happens to be decaf.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDaniela approved. 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In an industry that loves a decimal point, that's a big bloody wow.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is Jorge Rojas's Chiroso from La Roca in Planadas, Tolima — washed, with a 72-hour anaerobic fermentation that adds a layer of complexity without announcing itself. Kiwi, lemongrass, vanilla. Light, tea-like, and carrying a quiet elegance that feels genuinely special.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt won't solve any of life's problems. 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