Cascara, Finca Isnul
Coffee, Latin America, Filter
Ripe Sour PLum, Candied Sweetness & Delicate Body
Cascara, meaning ‘skin’ or ‘peel’ in Spanish, is a novel way of recycling left over coffee pulp, which is produced in huge quantities when ripe coffee cherries are pulped before the beans are washed and dried. In most producing countries this pulp is traditionally seen as worthless and is usually broken down and used as fertilizer - but it is also possible to dry this left over cherry to create the base for a unique and refreshing tea.
Cold Brew Cascara
Use 50g to 1 litre of room temperature water.
Use any Jar / Flask and seal the top with cling wrap if possible.
Steep for 20-24 hour in the fridge.
Strain out the Pulp and serve over ice.
Use 10g of cascara per 300ml using 90-95oC water
Brew for 4 minutes in a French press
Stir 3 times
Wait an additional 2-3 minutes
Huehuetenango, La Democracia, Isnul