CASCARA | Infusion de cérise de café

CASCARA = The dried pulp of coffee cherry to brewThe

Finca Banyai of nearly 15 hectares ensures a different microclimate in each vineyard, their coffee variants are then chosen accordingly. Currently, the varieties Caturra, Catuai and Villasarchi are found in the area. The plantation will receive a major update in the coming years, and our goal is that it will be considered a model farm within a few years.

the finca is managed by Sándor Tóth, a Hungarian coffee specialist and former barista champion. The

Villasarchi cherries grown on the plantation were washed after harvesting, then placed in a single layer on a raised bed to dry as quickly as possible and moved several times a day to ensure even drying. After drying (27-30 days), we recovered the flesh and skin of the fruits during peeling and packed them in grainpro bags. It is characterized by an acidity similar to sweet and sour apple and hibiscus tea, and a pleasant herbal taste.

The prepared drink is extremely delicious fresh, hot, at room temperature or even chilled in the refrigerator

Caution: contains caffeine.

Recipe (hot or cold):

of cascara - 250ml of water - 6 to 10min

Aromatic Profile:
"Notes of fruit tea and hibiscus."

Type: 100% Arabica
Origin: Finca Banyai, Costa Rica *
Variety: Villa Sarchi
Process: Nature*

Direct tradeWeight

: 150g