Coffee begins its life as the seed of a small fruit. The peel of this fruit, referred to as cascara is usually stripped away as the coffee itself goes on to be cleaned. While the cascara is often discarded, they can be dried and steeped into a tea-like beverage.
This cascara is from the ripe fruit from Santa Lucia’s coffee trees organically grown by Ricardo Perez in the West Valley of Costa Rica. Ricardo partnered with San José University to refine the processing of this cascara which is washed with collected rain water, steamed, and then dehydrated for 12 hours. The resulting cascara has 50% more antioxidants than cranberries. Its deep flavor, reminiscent of dried fruits and red teas, is a unique expression of coffee’s flavor.
Recommended Brewing Recipe:
Use 1 gram of cascara for every 30 grams of hot water off the boil.
Steep for 5-7 minutes.
Use 1 gram of cascara for every 15 grams of hot water.
Steep for 10 minutes.
Pour over full glass of ice.