Cascara_WS

ORIGIN INFORMATION

Produced in Bolivia by the Rodriguez Family, to whom we also owe the Kusillo and Las Alasitas coffees, this cascara is not only a delicious infusion similar to a fruity herbal tea, it is also a chance to promote a product usually restricted to a form of waste. The sale of cascara thus constitutes an opportunity for producers to earn additional income. 

The word cascara, which means “skin” or “peel” in Spanish, refers to the pulp of the coffee cherry. This surrounds the coffee bean, nourishing it with organic elements throughout its development, until it matures. Once harvested, the coffee cherries are pulped to separate the bean from the pulp. Cascara is thus produced en masse during each coffee harvest, and is only very rarely upgraded since it is usually composted and used as a natural fertilizer. However, once dried and infused, cascara offers a delicious, fruity, low-caffeine liquor. 

Infuse preferably in a teapot or a French press, using a ratio of 5g of Cascara to 220ml of water at 95C. Let it steep for 4 to 6 minutes. 

This cascara is sweet and fruity, it tastes of peach and apricot, with a texture reminiscent of honey.