*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 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.

Country: Guatemala
Region: Huehuetenango
Varietal: Bourbon
Farm: Finca El Limonar
Process: Washed
Altitude: 1400-1600 Meters
Grade: SHB
Certification: Direct Trade
Cupping: Blackberry, Cola, Plum

Description: Rosa Maria Ovalle and her son Rogelio Aguirre Ovalle have been in charge of the farm since its foundation. During this time, this farm's coffee has seen a number of results improving each subsequent harvest. Most recently, the farm participated in the Cup of Excellence competition placing in on 7th place with their 2013 Bourbon, and also placing in on 15th with their 2014 Mundo Novo varietal. The farm is located in one of the most blessed micro-climates in Huehuetenango sitting right between Finca El Injerto and Finca La Bolsa. The motivation to continue improving on the quality comes from both the changing specialty markets and also the results obtained by their neighbors. Rogelio has been skeptical regarding the productivity vs. quality dilemma, although with the cupping results of the past few years the idea of working with microlots from his farm is something very attractive as their coffee gains traction in the international markets.