CASCARA (CAS •CAR•A)
 
Cascara is the Spanish word for peel or skin of a fruit. In this case we are refering to the skin of the coffee fruit. Historically, the skins removed after depulping were used to create organic compost. Though still common practice, producers are choosing to process and sell their byproduct in order to diversifty. 
 
This process starts when the cherries are hand picked and carefully sorted for optimal ripeness. The cherries are disinfected and depulped, once the skins are separated from the beans, they undergo a series of drying phases until they reach the ideal dryness and stabilization for export.
 
This cascara boasts an intense fragrance of red fruits and complex flavors, with notes of tamarind and plum; a brilliant acidity and a sparkling finish.
 
Origin: Cauca, Colombia
Farm: Finca El Porvenir 
Producer: Diego Triana
Notes: Plum, Citrus, Tamarind 
 
Recipes:
8 g of tea per 10 oz of water
Steep in water at 205 F for 5 minutes for hot tea
Steep in water for 6 to 12 hours in fridge for iced tea
 
 
Please email us with wholesale inquires for cascara in larger quanities.