Cáscara

This is not a coffee.

From the Spanish cáscara, meaning skin, husk, peel, or zest. In English, cascara refers to the pulp of the coffee cherry, obtained after extracting the coffee beans and drying the skins in the sun. Brewed hot, cascara is enjoyed by both coffee and tea drinkers. When cold, it makes for a thirst-quenching, alternative summer drink.

Three generations of the Chacón Solano family have been growing coffee for the past 80 years. Their finca, Las Lajas, was one of the first to be certified as organic. On top of producing quality coffees, the Chacón Solanos are committed to cultivating their land responsibly. One way they are achieving this is through cutting waste production in half, by bringing this traditional beverage up to date.

Directions for use:

• As a hot drink, steep 20g in 300ml of water at 90°C for 4-5 minutes.
• As a cold drink, steep for 6 to 8 hours in the refrigerator.

In Yemen, Ethiopia or Bolivia, cascara is garnished with spices and/or orange slices.

Aromatic profile: notes of rosehip, hibiscus flower, red currant, and mango.

Country: Costa Rica
Botanical species: Arabica
Process: Natural
Altitude: 1300 - 1500 m

> All about Temporal coffees