CASCARA - COSTA RICA

Treat yourself to the extraordinary experience of this Cascara! Enveloping, with strong notes of flowers (in particular roses and hibiscus), a sweet acidity and a touch of fruit such as cherries, melon and red fruits. A perfect infusion to be enjoyed both cold in summer and hot in winter: a hug that will fill your senses!

Be careful, Cascara is the coffee cherry, not coffee beans!

SENSORY DESCRIPTION

Sensory profile: Fruit and floral

Taste & Body: Sweet, juicy and finely acidic

Aromatic notes: Rose, hibiscus, red fruits, melon

TECHNICAL DESCRIPTION

Origin: Costa Rica

Area: West walley

Cooperative/Farm: Santa Felicia Farm & Anonos

Microlot: Cascara tea

Altitude: 1700m

Variety: Gesha

Process: Depulped/Pasteurized/Dehydrated

FULL DESCRIPTION

Rich in antioxidants, cascara is the peel and pulp of coffee cherries. Typically, when coffee is processed, the husk is a byproduct of the process and ends up as waste, or as compost/fertilizer.
Since 2012, the University of Costa Rica and Ricardo Perez Barrantes, Marvin and Felipe Rodriguez have been studying the possibility of creating food-grade cascara using modern technology and pasteurization. The process destroys or deactivates microorganisms and enzymes that contribute to food spoilage or disease risk, including vegetative bacteria, but retains all of the health benefits found in cascara.
In an interesting role reversal, the coffees used were harvested specifically to produce cascara – the coffee seeds are the “by-product” and not the other way around.
It has mild caffeine (about the same amount of caffeine as green tea) and is incredibly stable over time.

PREPARATION
Hot infusion:

• Put 10g of cascara in a carafe or tea infuser
• Pour 200g of hot water at 95-100°c into the carafe and start the timer
• Leave to infuse for 5-6 minutes.
• At the second minute, mix the drink with a spoon
• Pour the infusion into a hot cup, taking care to retain the cascara

Cold brew:

• Put 14g of cascara in a carafe or in a tea infuser
• Pour 200g of hot water at 100°c into the carafe and start the timer
• Leave to infuse for 7-8 minutes.
• At the fourth minute, stir the drink with a spoon
• At the end of the infusion it can be done in two ways:
  • WAY A: Insert some ice cubes into the carafe (we recommend at least 100g/8-10 cubes) and shake quickly to cool the drink without melting the ice too much (even better if you have a shaker). Immediately pour the infusion into a glass with a capacity of at least 300ml, taking care to retain the cascara
  • WAY B: Add 80g of cold water and leave to cool in the refrigerator for 6-8 hours.