Cascara is dried peel of the coffee cherry which allows you to prepare delicious brew. Its taste resembles black tea with melon, mirabelle plum, honey, and  jasmine notes. Country: Costa Rica Variety: Bourbon, Jackson, Mbirizi It can be brewed like tea, in French Press or as cold brew. It is rich in stimulating caffeine, so it is a great recipe for refreshing drinks.

Specialty cascara - died skin of coffee cherries from Guatemala. A profile characterized by superb sweetness and acidity of tropical fruits. An intense, complex and mouth-watering brew! Country: Guatemala Region: Acatenango Producer: Julio Melendez Farm: El Zapote Cultivar: geisha Processing: natural Altitude: 1300 - 1550 m.a.s.l. Harvest: February 2022 PROCESSING Here we have a pure geisha fruit from natural processing. We asked Julio this year to separate this cascara, which was then hand-searched to get rid of any impurities. Mother dear. Holy Lord. The whole symphony orchestra came out of it. THE FARM El Zapote is one of those farms that evoked hard to describe, extremely positive emotions. Beautifully situated at the base of two volcanoes, with wilderness at the bottom, add a rushing, winding river and a jungle vibe. Julio is a great guy, with a vast knowledge of coffee and a sleeve full of anecdotes. Open-minded, willing to experiment and engaging in unusual practices - we'll show the results of his work more than once! ROASTER'S COMMENT While serving this cascara, we get asked if we added sugar. And that's probably enough for a hundred words! PACKAGING The coffee is packed in a brown jar made of PET, 100% recyclable or reusable. In case you're thinking "oh no, plastic!", bear in mind that standard coffee packaging is also made of plastic (and a few other materials, making it often harder to recycle). We also thought about glass, but it's heavier, more expensive, breakable and, wait for it, has the same or greater (sic!) environmental impact! A plastic jar turns out to be pretty eco-friendly, just remember to put it in the right container, or find a creative way to reuse it at home.

Cascara means "skin" or "peel" in Spanish. Brewing of cascara, so brewing of the peel that remains after the beans have been removed from the fruit of a coffee plant, has recently become very popular. The brew tastes like tea, it is dry and fruity with a relatively low caffeine content, compared to coffee. You can expect the notes of green apples, dried cranberry, and raisins. We recommend to drink it both hot and cold. Country: Panama Region: Santa Clara, Renacimiento Chiriqui Farm: Finca Hartmann Variety: Catuai Process: Natural Altitude: 1400 - 2000 m a.s.l.

Cascara is dried peel of the coffee cherry which allows you to prepare delicious brew. Its taste resembles black tea with honey, mirabelle, peach, and cherry notes. Kraj pochodzenia: Gwatemala Może być parzona tak jak herbata, we French Pressie, lub na zimno - jest świetnym sposobem na orzeźwiające napoje.

Cascara is dried peel of the coffee cherry which allows you to prepare delicious brew. Its taste resembles black tea with honey, mirabelle, peach, and cherry notes. Kraj pochodzenia: Gwatemala Może być parzona tak jak herbata, we French Pressie, lub na zimno - jest świetnym sposobem na orzeźwiające napoje.