Cascara Costa Rica Santa Lucia
Floral, fruity, and surprising: caramel, hibiscus, melon, with a balanced acidity reminiscent of cherry and cranberry. This cascara comes from the dried skin of coffee cherries and is perfect for hot or cold infusions. Naturally rich in antioxidants and slightly caffeinated, it’s a delicious and healthy alternative to tea.
100 g package of Cascara coffee cherry skins with a one-way valve.
14,90 €
Out of stock
Cup profile
Notes of caramel / Hibiscus / Melon / Cranberry.
Varietal
Caturra, Catuai,
Villalobos.
Region
West Valley, Costa Rica
Farm
Finca Santa
Lucía & Anonos.
Altitude
1700 m.
Process
Depulped / Pasteurized / Dehydrated.
Recommended preparation
French press.
Origin and provenance
Cascara, the dried skin and pulp of coffee cherries, is rich in antioxidants. Normally considered a byproduct of coffee processing, it is often discarded.
Since 2012, the University of Costa Rica, along with several researchers, has initiated studies on the use of modern technologies and pasteurization to produce cascara suitable for food consumption. This process eliminates potentially harmful microorganisms and enzymes while preserving the nutritional benefits present in the coffee cherry skin.
Interestingly, in this case, it is the coffee bean that is considered the byproduct, not the cascara.
Cascara contains a small amount of caffeine, similar to that of green tea, and is characterized by a long shelf life.
HOW TO PREPARE CASCARA TEA (Ratio 1:15)
- Put 10 g of cascara in a carafe or French press.
- Pour 150 g of hot water at 93°C into the carafe and start the timer.
- Let it steep for 4–5 minutes.
- At the 2nd minute, gently stir twice with a spoon.
- Carefully pour the beverage into a warm cup, filtering out the cascara, and enjoy!
