Cascara Tea – Santa Lucía, Costa Rica
Red apple sweetness, golden raisin & apricot nectar.
Cascara literally translates into ‘skin’ or ‘peel’ in Spanish. When the cascara of the coffee cherry is dried carefully it can be steeped to produce an aromatic and lovely tea.
This special bunch comes from the same lot that was used to make Stay Cay, the cascara beer that we collaborated on with Txoko Brewing Co.
Size: 125g
Origin Info
Origin Country: Costa Rica
Region: Llano Bonito de Naranjo
Producer: Ricardo Pérez
Farm: Santa Lucía
Altitude: 1600-1800 MASL
Variety: Caturra, Catuai, Villalobos
Process: Fully Washed
Brew Guide
- Weigh 10gr Cascara per 300ml water into your teapot.
- Add 300g of 96deg C water (2mins off the boil) to the Cascara
- Steep for 4-10mins (weaker to stronger)
- Strain, serve and enjoy!
$20.00
Learn more about Cascara ...
We rarely stop to ask ourselves what ever happened to that luscious outer cherry that encases the precious coffee seeds. Where does it go? Is it edible? Does it taste like a cherry? Well it’s time we shine a light on cascara, the often photographed and rarely consumed by-product of our favourite daily beverage.
Read on for several ways of brewing cascara, as well as some more adventurous soda and sourdough uses for these currant-like little gems!
Brewing with cascara.
Dry cascara.
Watermelon, Apple & Cascara Soda.
Cascara Currant Sourdough from Sprudge.com
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Grinders
