Coconut Spice Cake
Colombia | Co-Fermented Honey Blend

ORIGIN: Salento & Armenia, Quindío, Colombia
ALTITUDE: 1,350 - 1,750 m.a.s.l.
VARIETY: Castillo
PROCESS: Coconut & Spice Co-Fermented Honey
NOTES: Coconut Cream, Baking Spices, Icing

Coconut Spice Cake brings together two uniquely processed Colombian coffees from producers Sergio Posada and Juan David Puerta. Both coffees undergo carefully controlled fermentations with natural ingredients, creating a sweet, dessert-inspired cup with notes of coconut cream, warming baking spices, and icing.

The Region

Both coffees come from Quindío, a department in Colombia's central coffee-growing region known for its mountainous terrain and rich volcanic soils. The farms sit at different elevations, with Sergio's farm in Salento at 1,750 meters and Juan David's in Armenia at 1,350 meters. This region's climate and growing conditions make it well-suited for producing high-quality specialty coffee.

The Producers

Sergio Posada | El Recreo

Sergio grows Castillo coffee at Finca El Recreo in Salento, Quindío. His contribution to this blend is a coconut co-fermented honey process. The cherries undergo an initial 120-hour anaerobic fermentation before being pulped and fermented for another 120 hours with natural cocoa extracts. This extended processing develops a rich, tropical character that forms the creamy coconut side of the blend.

Juan David Puerta | La Sirena

Juan David produces Castillo coffee at Finca La Sirena in Armenia, Quindío. His coffee goes through a 140-hour anaerobic fermentation in whole cherry before being pulped and fermented with natural spice extracts. This controlled process introduces aromatic spice compounds that complement the coffee's natural sweetness, creating the warm baking spice character in the final blend.

The Variety

Castillo is a Colombian coffee variety developed for its resistance to coffee leaf rust and adaptability to different growing conditions. Both producers use Castillo, allowing their distinct fermentation methods to create two different flavor profiles from the same variety.

The Process

Both coffees begin with carefully selected, ripe cherries and undergo extended anaerobic fermentation before being pulped. During their secondary honey processing stages, natural ingredients are incorporated to develop their individual flavor profiles. Each coffee is then sun-dried under controlled conditions until it reaches the appropriate moisture level. The finished lots are blended to bring together the creamy coconut sweetness and aromatic spices.

The Flavor Profile

Aroma: Sweet coconut cream with warm baking spices and a hint of vanilla icing.

First Sip: Creamy coconut sweetness followed by familiar cake-like baking spices.

Body: Smooth, rich, and rounded with a dessert-like sweetness.

Finish: Lingering coconut cream, soft spice, and sweet icing notes.