{"id":2070,"date":"2017-01-25T13:49:25","date_gmt":"2017-01-25T18:49:25","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=2070"},"modified":"2017-01-25T13:49:25","modified_gmt":"2017-01-25T18:49:25","slug":"nicaragua-maracaturra-coffee-fruit-cake","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2017\/01\/25\/nicaragua-maracaturra-coffee-fruit-cake\/","title":{"rendered":"Nicaragua Maracaturra paired with coffee fruit cake"},"content":{"rendered":"

\"NicaraguaI had actually planned this recipe to go live on National fruitcake day.. which was three weeks ago. I am a little bit behind with posts and recipes, but better late than never, right? \ud83d\ude09<\/p>\n

Nicaragua Maracaturra has become one of my favorite reserve coffees. First of all, I love the beans. They are enormous! Second the flavor profile has really captured me. Subtle floral sweetness with spice notes of clove and allspice woven together, and finished off with a creamy vanilla mouthfeel. This is a coffee that can go in so many different directions, from baking spices, to chocolate, to apples and nuts. It is one of those coffees you can almost pair with anything!<\/p>\n

Even a fruitcake?!<\/p>\n

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The idea for this came about during the Fruitcake frappuccino promotion. If you somehow missed that, it was a hazelnut creme based frappuccino with packets of dried fruit blended in. This was wildly popular at my store and brought up the topic of fruit cake, and how gross it is. True, fruitcake from the store with all of those fake neon “fruit” chunks is pretty gross, but if you use real ingredients, it’s bound to be good, right?<\/p>\n

Since we had so many packets of dried fruit, I made it my goal to bake something with them, and I knew the\u00a0Nicaragua Maracaturra would be a perfect match.<\/p>\n

\"Nicaragua

Nicaragua Maracaturra<\/p><\/div>\n

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Coffee fruit cake<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n