{"product_id":"coconut-spice-cake","title":"Coconut Spice Cake","description":"\u003ch1 class=\"text-2xl font-bold mt-1 text-text-100\"\u003e\u003cbr\u003e\u003c\/h1\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003e\u003cspan\u003eCoconut Spice Cake\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eColombia | Co-Fermented Honey Blend\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eORIGIN:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Salento \u0026amp; Armenia, Quindío, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eALTITUDE:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 1,350 - 1,750 m.a.s.l.\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eVARIETY:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Castillo\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePROCESS:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Coconut \u0026amp; Spice Co-Fermented Honey\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eNOTES:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Coconut Cream, Baking Spices, Icing\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eCoconut 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Region\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoth 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Producers\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSergio Posada | El Recreo\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSergio 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJuan David Puerta | La Sirena\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJuan 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Variety\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCastillo\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Process\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoth 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe Flavor Profile\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Sweet coconut cream with warm baking spices and a hint of vanilla icing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFirst Sip:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Creamy coconut sweetness followed by familiar cake-like baking spices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Smooth, rich, and rounded with a dessert-like sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lingering coconut cream, soft spice, and sweet icing notes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Haiku Brew","offers":[{"title":"Whole Bean \/ 12oz","offer_id":44586901930071,"sku":null,"price":49.0,"currency_code":"USD","in_stock":true},{"title":"Whole Bean \/ 6 oz","offer_id":44586901962839,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/3445\/8199\/files\/Medium_Roast_10.png?v=1793322920","url":"https:\/\/haikubrew.com\/products\/coconut-spice-cake","provider":"Haiku Brew","version":"1.0","type":"link"}