Cascara, which means "husk", "peel" or "skin" in Spanish, is the dried skins of coffee cherries. The whole coffee cherries are washed with clean fresh mountain water, the pulped skins are then collected after the seeds (coffee beans) have been removed from the cherries, and finally, they are slowly sun-dried on a raised bed & greenhouse until it's ready!
You can brew Cascara like tea! Refreshing bergamot brightness, with notes of red dates and cherry juiciness, finish with a hint of jasmine floral qualities. High in antioxidants, and you get some caffeine kick. The perfect iced cascara tea for a hot afternoon.
Use about 10g Cascara with about 250g boiling water. Steep for 5 minutes (or more) and enjoy. Once finished, refill with boiling water and steep again. You can repeat this process several times until the brew has lost its sweetness.
delicious , surprisingly enjoyable, can make few cup without problem with one load of 10g too, it taste great until the end....
Something different & is not for everyone. On the nose it reminded me of soaked dried chilli. On the palate mild red dates tea, wet grass or leaves with a very very slight floral aftertaste. There was a very clear plum or fruit sourish sweetness too. I will perhaps make a cocktail drink with it.
Get Updates from Bean Shipper
Sign up to get the latest stories about coffee, brewing tips and more..