Nicaraguan Coffee Cherry Tea

*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 4 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.

Continent: Central America
Country: Nicaragua
Region: Matagalpa
Varietal: Various
Process: Washed
Altitude: 1350-1600 Meters
Harvest: Current
Certification: Direct Trade
Cupping: Caramel, Raisins, Bright

Description: This cascara comes from Fincas Mierisch, a family owned farm in the Matagalpa Region of Nicaragua. 

The Cascara is a product 50% Maracaturra variety and 50% Caturra variety coffee. It is obtained from the coffee recollected from the farm, when the coffee is ripe cherry, it gets a dry process on African beds during 18-22 days. Next, the coffee rest during 42 days in coffee cellar. Then, coming the separation process, which it gets the cascara. Later, the cleaning process which people extract impurities or small material, as a result the cascara is cleaned and uniform to be packed.

 


We get our beans from the farms and roast coffee daily. We truly are farm to cup.




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