Las Lajas Cascara

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Expect port-like dark fruits; plum and red grape, ripe banana, elegant balance, and a sweetness that is almost saturating.

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. The Chacon Family handle the La Lajas cherries with the utmost delicacy. This cascara is made from the same fruit used to make the Black and Red honey processed coffees recently seen in the Limited Release line up. The skin from these two processing types takes on the nuances and character in a similar way to the coffee.

Bag size: 100g

Brew Guide
  1. Preheat the water to 96 degrees.
  2. Place 10 grams of cascara in 400ml of water and let steep for 6 minutes.
  3. Strain and enjoy!


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