{"title":"Coffee Subscriptions","description":"\u003cp\u003eHaiku Brew coffees with a subscription purchase option giving you fresh coffee delivered directly to you on the schedule you choose. \u003c\/p\u003e","products":[{"product_id":"wilton-benitez-double-thermal-shock-pink-bourbon","title":"Wilton Benitez Double Thermal Shock Pink Bourbon","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDouble Thermal Shock - Granja Paraíso 92\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExperimental Micro-Lot by Haiku Brew Coffee\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eStep into the future of coffee with this groundbreaking micro-lot from Piendamó, Cauca, Colombia—a wildly modern, intensely fruity experience that pushes the boundaries of what coffee can be. Sourced for Haiku Brew Coffee from Wilton Benitez’s renowned Granja Paraíso 92, this Pink Bourbon variety showcases the pinnacle of experimental processing innovation.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Producer Story\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWilton Benitez isn’t just a coffee farmer—he’s a coffee scientist. Fusing his background in chemical engineering with cutting-edge processing techniques, Wilton has revolutionized coffee fermentation and quality control at Granja Paraíso 92. His on-site microbiology lab, advanced fermentation systems, and precision drying methods have made him a mastermind behind some of the most sought-after experimental micro-lots in the world. Every cup represents his relentless pursuit of flavor innovation.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Process: Double Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWilton’s signature Thermal Shock Process is a highly controlled, multi-step method engineered to enhance clarity, sweetness, and complexity:\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDouble Sterilization\u003c\/span\u003e\u003cspan\u003e – Cherries are cleaned using ozonated water and ultraviolet light, eliminating unwanted microbes while preserving natural fruit flavors.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTwo-Stage Anaerobic Fermentation\u003c\/span\u003e\u003cspan\u003e – 52 hours in whole cherries at 18°C with added yeast boosts complexity, followed by 48 hours in mucilage at 21°C, adding rich sweetness and balance.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThermal Shock Washing\u003c\/span\u003e\u003cspan\u003e – A hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring vibrancy and clarity.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrecision Drying\u003c\/span\u003e\u003cspan\u003e – A meticulous 36-hour drying process at controlled temperatures preserves every unique flavor note.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCup Profile\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003cspan\u003e Pink Bourbon – prized for its exceptional sweetness and vibrant fruit character\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003cspan\u003e Strawberry jam, florals, brown sugar\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003cspan\u003e Bursting with tropical fruit, florals, and a hint of creamy sweetness\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFirst Sip:\u003c\/span\u003e\u003cspan\u003e Smooth, juicy strawberry mixed with sweet sugars\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003cspan\u003e Thick and smooth\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003cspan\u003e Long and candy-like, with lingering strawberries and brown sugar\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrewing Recommendations\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eGrind: Medium to medium-fine\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eMethods:\u003c\/span\u003e\u003cspan\u003e Pour-over or drip recommended to highlight clarity and complexity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eWater temperature:\u003c\/span\u003e\u003cspan\u003e 195-205°F\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eCoffee-to-water ratio:\u003c\/span\u003e\u003cspan\u003e 1:15 to 1:16\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for:\u003c\/span\u003e\u003cspan\u003e Adventurous coffee lovers seeking bold, innovative flavors and an unparalleled sensory experience in every cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt Haiku Brew Coffee, we seek out producers like Wilton Benitez who are redefining what’s possible in specialty coffee. This micro-lot is more than a coffee—it’s a glimpse into the future of flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA note from Justin -\u003c\/p\u003e\n\u003cp\u003eMy love for this coffee is in espresso where you create this Strawberry Jam note. In pourover you can expect a brighter coffee of Strawberries and some sweet florals and sugars. The coffee has received a high rating and supports a special and innovative farmer.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Haiku Brew","offers":[{"title":"Whole Bean \/ 6oz","offer_id":41698808102999,"sku":"","price":30.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":41698808070231,"sku":"","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/3.png?v=1787021535"},{"product_id":"house-blend","title":"House Blend","description":"\u003cp\u003eThe house blend is a coffee composed of three different origins that rotates seasonally and creates amazing espresso, drip, and some sweet smooth cold brew. You can expect high levels of chocolate and nutty flavor with a slight citrus note on the end. \u003c\/p\u003e","brand":"Haiku Brew","offers":[{"title":"Whole Bean \/ 12oz","offer_id":41698808037463,"sku":"","price":20.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 2lb","offer_id":41698807971927,"sku":"","price":49.0,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 12oz","offer_id":41698808004695,"sku":"","price":20.0,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 2lb","offer_id":41698807939159,"sku":"","price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/Medium_Roast_5.png?v=1787069811"},{"product_id":"red-fruits-by-sebastian-ramirez","title":"Red Fruits by Sebastian Ramirez","description":"\u003ch1\u003eRed Fruits by Sebastian Ramirez\u003c\/h1\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\u003cem\u003eCaturra\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0 !gap-3.5\"\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eAbout the Farm: El Placer\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eNestled in Quindío, El Placer has evolved from a sprawling 1980s coffee estate into something far more refined—a dedicated processing facility where precision meets tradition.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eSebastian has reimagined what a coffee farm can be. While half of the original estate still produces cherries, his true expertise lies in post-harvest processing and flavor development. He carefully selects cherries from the farm alongside premium varieties sourced from Huila, including sought-after Geisha and Pink Bourbon lots.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEvery batch that passes through El Placer reflects Sebastian's meticulous approach to processing. He doesn't just handle coffee—he crafts flavor profiles, unlocking the unique characteristics hidden within each cherry.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eLooking ahead, Sebastian has acquired new land dedicated to cultivating rare and exclusive varietals like Wush Wush and SL 28—varieties that demand specific conditions and expert care. This expansion represents his commitment to pushing the boundaries of what Colombian specialty coffee can achieve.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eWhen you taste coffee from El Placer, you're experiencing the result of decades of knowledge, careful sourcing, and a relentless pursuit of quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eStrawberry Preserves, Raspberries, Chocolate Mousse\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Co-Ferment\u003c\/div\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\n\u003cstrong\u003eBest Brewing Methods:\u003c\/strong\u003e Pour-over, Auto Drip, Espresso\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0 !gap-3.5\"\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eThe Cup\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThis coffee breaks all the rules—and beautifully so.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eIt's a sensory journey that lands somewhere between coffee and confection, evoking that perfect red fruit dessert after an unforgettable dinner. Rich, layered, and unapologetically bold, this is Sebastian at his most experimental, pushing fermentation into uncharted territory.\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eThe Process: Extreme Anaerobic with Additions\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eWhat happens when a coffee processor thinks like a pastry chef? This.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eHarvesting\u003c\/strong\u003e Hand-picked at peak ripeness, with 95% fully ripe cherries making the cut—only the best fruit earns a place in this lot.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFirst Fermentation: 120 Hours\u003c\/strong\u003e Whole cherries enter anaerobic fermentation tanks with red wine yeast, dehydrated strawberries, and red fruit glucose. Sebastian monitors pH throughout, ensuring the fermentation develops complexity without tipping into volatility. This extended fermentation builds the foundation of those intense fruit notes.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eDepulping \u0026amp; Second Fermentation: 72 Hours\u003c\/strong\u003e After depulping, the beans go back into tanks for another anaerobic fermentation—this time with CO2 injection to create an oxygen-free environment that amplifies sweetness and texture. The result is a coffee that tastes almost impossibly fruit-forward.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eDrying: Controlled \u0026amp; Gradual\u003c\/strong\u003e Dried on open patios at a carefully maintained 40°C, with a two-phase process that includes shade drying over approximately 5 days. This slow, temperature-controlled approach prevents flavor degradation and locks in all those meticulously developed notes.\u003c\/p\u003e\n\u003chr class=\"border-border-300 my-2\"\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFair warning\u003c\/strong\u003e: This isn't your everyday cup. It's a conversation starter, a statement, and a testament to what's possible when tradition meets fearless creativity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"h-8\"\u003e\n\u003ch2\u003e\u003cstrong\u003eBrew Equipment\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/haikubrew.com\/products\/origami-dripper-medium\" title=\"Origami Dripper\"\u003e\u003cb\u003eOrigami Dripper\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cstrong\u003eCoffee Details\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Colombia El Pacer\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\u003cstrong\u003eLimited availability | Roasted fresh to order \u003c\/strong\u003e\u003c\/div\u003e","brand":"Haiku Brew","offers":[{"title":"Whole Bean \/ 6oz","offer_id":42051434348631,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":42051434381399,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/7.png?v=1787021535"},{"product_id":"caturra-floral-by-andres-martinez-copy","title":"Caturra Floral by Andres Martinez","description":"\u003ch1 class=\"text-2xl font-bold mt-1 text-text-100\"\u003e\u003c\/h1\u003e\n\u003ch1\u003eCaturra Floral by Andres Martinez\u003c\/h1\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\u003cem\u003eCaturra \u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0 !gap-3.5\"\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eAbout the Farm: El Sendero\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEl Sendero represents a carefully orchestrated vision across two distinct properties in Cauca, each selected for its ability to nurture premium varietals.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThe first farm cultivates Geisha, Chiroso, and Papayo—varieties that thrive in its specific microclimate. The second focuses on Bourbon Rosado, Geisha, and Sidra, each expressing unique characteristics shaped by the terroir. Together, these 4 hectares are managed by a dedicated team of 3 employees who ensure meticulous care from seedling to harvest.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eCurrently, the operation is expanding beyond the farm gates. While upgrading processing infrastructure and capacity on-site, cherry collection points have been strategically established throughout Nariño and Cauca. This network allows for greater volume and consistency—processing happens at these centralized locations where quality control can be standardized across every batch.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eIt's a model built for scale without sacrificing precision: small, focused farms producing exceptional fruit, supported by a broader processing network that ensures each lot reaches its full potential.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFarm Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc space-y-2.5 pl-7\"\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e: 4 Hectares\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eTeam\u003c\/strong\u003e: 3 employees\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eVarieties\u003c\/strong\u003e: Geisha, Chiroso, Pink Bourbon, Polisperma, Caturra\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eFlavor Profile\u003c\/strong\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\n\u003cstrong\u003eTasting Notes: \u003c\/strong\u003e Honey | Mandarin | Caramel\u003c\/div\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/div\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\n\u003cstrong\u003eBest Brewing Methods:\u003c\/strong\u003e Pour-over, Auto Drip, Espresso\u003c\/div\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0 !gap-3.5\"\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eThe Cup\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThis Caturra captivates with delicate florality and exceptional balance—tasting it feels like sipping fresh honey straight from the spoon. It's a coffee that manages to be both complex and comforting, revealing layers of sweetness without ever losing its composure.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eAndrés crafts this profile through careful timing and patience: whole cherries ferment for 48 hours, building foundational sweetness and depth. After depulping, a second 24-hour fermentation refines the flavor, adding brightness and nuance. The coffee is then dried slowly and deliberately to lock in all that natural sweetness.\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eThe Process: Semi-Washed Beer Yeast and Plant Fermentation\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e Harvest \u0026amp; Selection: Hand-harvested and water-floated for peak quality control.\u003c\/li\u003e\n\u003cli\u003e Yeast Fermentation (48 Hours): Whole cherries undergo an initial 48-hour fermentation in closed tanks with beer yeast to build a deep, complex profile.\u003c\/li\u003e\n\u003cli\u003e Floral Fermentation (24 Hours): Post-depulping, the coffee undergoes a secondary 24-hour closed-tank fermentation engineered to elevate its bright, floral notes.\u003c\/li\u003e\n\u003cli\u003e Triple-Stage Sun Drying: Dried slowly on raised sun beds across three distinct stages. Sun exposure is increased every five days, totaling a weather-dependent 12 to 18 days to ensure flawless moisture balance.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"h-8\"\u003e\n\u003ch2\u003e\u003cstrong\u003eBrew Equipment\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003ca title=\"Origami Dripper\" href=\"https:\/\/haikubrew.com\/products\/origami-dripper-medium\"\u003e\u003cb\u003eOrigami Dripper\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cstrong\u003eCoffee Details\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Colombia,  Cauca\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv data-sentry-source-file=\"p.tsx\" data-sentry-component=\"P\" class=\"mb-1 mt-2 whitespace-pre-line leading-relaxed first:mt-0\"\u003e\u003cstrong\u003eLimited availability | Roasted fresh to order \u003c\/strong\u003e\u003c\/div\u003e","brand":"Haiku Brew","offers":[{"title":"Whole Bean \/ 6oz","offer_id":42051434610775,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":42051434643543,"sku":null,"price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/8.png?v=1787021535"},{"product_id":"washed-decaf-by-sebastian-ramirez","title":"Washed Decaf by Sebastian Ramirez","description":"\u003ch1 class=\"text-2xl font-bold mt-1 text-text-100\"\u003eWashed Decaf by Sebastian Ramirez\u003c\/h1\u003e\n\u003cp\u003eCastillo\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eWe're excited to offer this exceptional decaf coffee from Sebastián—a prime example of how thoughtful processing preserves flavor even after decaffeination. This washed Castillo varietal showcases the bright, sweet character that makes Colombian coffee so beloved.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eSebastián's coffee begins as a traditionally washed lot with three days of fermentation in mucilage after depulping, a process that enhances the coffee's natural acidity and vibrant profile. The beans are then sun-dried on raised beds for 2-3 weeks before milling.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Decaffeination Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eAfter milling, the beans undergo sugar cane decaffeination—also known as the ethyl acetate (EA) process. This natural method uses a compound derived from sugar cane to gently remove caffeine while preserving the coffee's essential character:\u003c\/p\u003e\n\u003col class=\"[\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-decimal space-y-2.5 pl-7\"\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eSteaming\u003c\/strong\u003e - Beans are steamed to open their pores\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eRinsing\u003c\/strong\u003e - A solution of water and ethyl acetate selectively bonds with and removes caffeine molecules\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eFinal steaming\u003c\/strong\u003e - Residue is eliminated, leaving beans 97-99% caffeine-free\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eThe Result\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA decaf that maintains its original personality—bright, sweet, and vibrant with remarkable aromatic complexity. This is coffee for those who want full flavor without the caffeine, proving that decaf doesn't mean compromise.\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eAbout the Farm: El Placer\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eNestled in Quindío, El Placer has evolved from a sprawling 1980s coffee estate into something far more refined—a dedicated processing facility where precision meets tradition.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eSebastian has reimagined what a coffee farm can be. While half of the original estate still produces cherries, his true expertise lies in post-harvest processing and flavor development. He carefully selects cherries from the farm alongside premium varieties sourced from Huila, including sought-after Geisha and Pink Bourbon lots.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEvery batch that passes through El Placer reflects Sebastian's meticulous approach to processing. He doesn't just handle coffee—he crafts flavor profiles, unlocking the unique characteristics hidden within each cherry.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eLooking ahead, Sebastian has acquired new land dedicated to cultivating rare and exclusive varietals like Wush Wush and SL 28—varieties that demand specific conditions and expert care. This expansion represents his commitment to pushing the boundaries of what Colombian specialty coffee can achieve.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eWhen you taste coffee from El Placer, you're experiencing the result of decades of knowledge, careful sourcing, and a relentless pursuit of quality.\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eCup Profile\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFlavor Notes:\u003c\/strong\u003e Raw Sugar, Semi-Sweet Chocolate, Orange Zest\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cul class=\"[\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc space-y-1.5 pl-7\"\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Medium to medium-fine\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eMethods:\u003c\/strong\u003e Pour-over, French press, espresso, or drip\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 195-205°F\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eCoffee-to-water ratio:\u003c\/strong\u003e 1:15 to 1:17\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eBrew Equipment\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/haikubrew.com\/products\/origami-dripper-medium\" title=\"Origami Dripper\"\u003e\u003cb\u003eOrigami Dripper\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cem\u003eAt Haiku Brew Coffee, we partner with farms like El Pacer that share our commitment to quality, sustainability, and community. Every bag tells a story of passion, innovation, and respect for the craft.\u003c\/em\u003e\u003c\/p\u003e","brand":"Haiku Brew","offers":[{"title":"Ground \/ 12oz","offer_id":42059035869271,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 2lb","offer_id":42059035902039,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":42059035934807,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 2lb","offer_id":42059035967575,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/11.png?v=1787021535"},{"product_id":"popayan-colombia","title":"Popayan Colombia","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePopayán Reserve\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWashed Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eCupping Notes:\u003c\/strong\u003e caramel, molasses, chocolate, tangerine\u003cbr\u003e\u003cstrong\u003eScore:\u003c\/strong\u003e 85+ points\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003cbr\u003ePopayán, Cauca, Colombia\u003cbr\u003e1500-2070 m.a.s.l. | Volcanic ash soils | 19°C\u003cbr\u003eAnnual rainfall: 1700-2000mm\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Region\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePopayán, situated in the department of Cauca at 1,700 meters above sea level, offers ideal conditions for cultivating exceptional coffee. Sheltered by the Andes mountain range, the region enjoys consistent climatic and altitudinal conditions that are perfect for developing beans with sweet and citrus profiles—hallmarks of Cauca's renowned coffee character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Program\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\"We work closely with approximately 75 growers who have contributed to this program and with whom we have established long-term relationships. Through this program, farmers are incentivized to prioritize quality, and based on assessments, we offer premiums of up to 20% above market prices\" - Cofinet\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe coffees in this program come from farms cultivating Colombia, Castillo, Caturra, Catimor, and Typica varieties—each contributing to the lot's complexity and balance.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFollowing careful cherry selection, the coffee is de-pulped and thoroughly washed to completely remove the mucilage. This fully washed method highlights the coffee's inherent clarity and brightness. The beans are then spread on raised beds and dried for 5-7 days, with careful monitoring to reach the ideal moisture content. This meticulous approach preserves the coffee's unique flavors and characteristics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Result\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA clean, balanced cup showcasing the best of Cauca: bright tangerine acidity, layers of caramel and molasses sweetness, cacao nibs, and luscious stone fruit notes. This is quality-driven coffee that honors both the land and the farmers who cultivate it.\u003c\/p\u003e\n\u003ch2 class=\"text-xl font-bold text-text-100 mt-1 -mb-0.5\"\u003eBrewing Recommendations\u003c\/h2\u003e\n\u003cul class=\"[\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc space-y-1.5 pl-7\"\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Medium to medium-fine\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eMethods:\u003c\/strong\u003e Pour-over, French press, espresso, or drip\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eWater temperature:\u003c\/strong\u003e 195-205°F\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eCoffee-to-water ratio:\u003c\/strong\u003e 1:15 to 1:17\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e \u003c\/p\u003e","brand":"Haiku Brew","offers":[{"title":"Whole Bean \/ 12oz","offer_id":42504372093015,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 2lb","offer_id":42504372125783,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 12oz","offer_id":42504372027479,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"Ground \/ 2lb","offer_id":42504372060247,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/Medium_Roast_7.png?v=1787069893"},{"product_id":"typica-double-thermal-shock-wilton-benitez","title":"Typica Double Thermal Shock - Wilton Benitez","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDouble Thermal Shock - Granja Paraíso 92\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eExperimental Micro-Lot by Haiku Brew Coffee\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eStep into the future of coffee with this groundbreaking micro-lot from Piendamó, Cauca, Colombia—a wildly modern, intensely fruity experience that pushes the boundaries of what coffee can be. Sourced exclusively for Haiku Brew Coffee from Wilton Benitez’s renowned Granja Paraíso 92, this Typica variety showcases the pinnacle of experimental processing innovation.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Producer Story\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWilton Benitez isn’t just a coffee farmer—he’s a coffee scientist. Fusing his background in chemical engineering with cutting-edge processing techniques, Wilton has revolutionized coffee fermentation and quality control at Granja Paraíso 92. His on-site microbiology lab, advanced fermentation systems, and precision drying methods have made him a mastermind behind some of the most sought-after experimental micro-lots in the world. Every cup represents his relentless pursuit of flavor innovation.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Process: Double Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWilton’s signature Thermal Shock Process is a highly controlled, multi-step method engineered to enhance clarity, sweetness, and complexity:\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDouble Sterilization\u003c\/span\u003e\u003cspan\u003e – Cherries are cleaned using ozonated water and ultraviolet light, eliminating unwanted microbes while preserving natural fruit flavors.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTwo-Stage Anaerobic Fermentation\u003c\/span\u003e\u003cspan\u003e – 52 hours in whole cherries at 18°C with added yeast boosts complexity, followed by 48 hours in mucilage at 21°C, adding rich sweetness and balance.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThermal Shock Washing\u003c\/span\u003e\u003cspan\u003e – A hot (40°C) and cold (12°C) rinse locks in delicate aromatics, ensuring vibrancy and clarity.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrecision Drying\u003c\/span\u003e\u003cspan\u003e – A meticulous 36-hour drying process at controlled temperatures preserves every unique flavor note.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCup Profile\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVariety:\u003c\/span\u003e\u003cspan\u003e Typica \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes:\u003c\/span\u003e\u003cspan\u003e Peach Jam, Honeysuckle, Vanilla Yogurt\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003cspan\u003e Bursting with tropical fruit, florals, and a hint of creamy sweetness\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFirst Sip:\u003c\/span\u003e\u003cspan\u003e Smooth, sweet peach jam with florals\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003cspan\u003e Medium and smooth\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003cspan\u003e Long and candy-like, with lingering peachy and clean sugars\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrewing Recommendations\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eGrind: Medium to medium-fine\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eMethods:\u003c\/span\u003e\u003cspan\u003e Pour-over or drip recommended to highlight clarity and complexity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eWater temperature:\u003c\/span\u003e\u003cspan\u003e 195-205°F\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e•\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eCoffee-to-water ratio:\u003c\/span\u003e\u003cspan\u003e 1:15 to 1:16\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for:\u003c\/span\u003e\u003cspan\u003e Adventurous coffee lovers seeking bold, innovative flavors and an unparalleled sensory experience in every cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt Haiku Brew Coffee, we seek out producers like Wilton Benitez who are redefining what’s possible in specialty coffee. This micro-lot is more than a coffee—it’s a glimpse into the future of flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Haiku Brew","offers":[{"title":"Whole Bean \/ 6oz","offer_id":44075094310999,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 12oz","offer_id":44075094343767,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/4.png?v=1787021536"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/collections\/Flower_Field_Banner.jpg?v=1791550731","url":"https:\/\/haikubrew.com\/collections\/coffee-subscriptions.oembed","provider":"Haiku Brew","version":"1.0","type":"link"}