*Cascara is a coffee cherry tea, made from the dried berries of the coffee plant, that is filled with natural sugars, vitamins, oils, and antioxidants that come from the skin and pulp of the cherry.*
Hot Brew:Heat water to a temperature of 200ºF. Use 18g (3 heaping tablespoons) of tea to 300g (10oz.) of water. Place tea in heated water and let stand for 6 minutes. Strain and enjoy.
Cold Brew:Use 36g (6 heaping tablespoons) of tea to 300g (10oz.) of cold water. Place tea in water and let stand in the fridge for 24 hours. Strain and enjoy.
**This cascara comes in 20kg vacuumed-packed boxes**
Country: Costa Rica
Region: Central Valley
Farm: Hacienda Sonora
Altitude: 1200 Meters
Certification: Direct Trade
Cupping: Caramel, Golden Raisin, Sweet, Red Color
Description: Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. The farm’s area is approximately 100 hectares, which is composed of 55 hectares of shaded coffee, 35 hectares of wild forest reserve, and 10 hectares of sugar cane. The average altitude is 1,200 m (or 3,900 ft) above sea level. Our coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in our land. All of the energy consumed by the farm is 100% renewable energy harvested on the farm. This energy supplies power to the coffee mill and provides a portion of free electricity for some of the people who live and work at the farm. The green energy is harvested from a natural water stream with a special turbine, known as a Pelton Wheel.
The process is simple beginning with washing the cherries with water pressure immediately after being picked. Then, drying them on African beds for 9 to 12 days and then finishing off the drying on a mechanical drier to make sure it's even and reaches the perfect humidity level. Driers use airflow up to 55C. The cherry rests with the coffee bean inside for 1.5 months approximately. Afterwards, the dry cherries are hauled, and the cascara is stored in plastic bags to avoid any humidity changes. The producers made tests and has preserved the cascara for 3 years now without it going bad. They don't add anything to it, making the process all natural. After they dry mill the coffee, the cascara is passed through screens to sort out the smallest pieces.