All Products Coffee Cascara Tea – First Release 75gm

Cascara Tea – First Release 75gm

Cascara means ‘skin’ or ‘peel’ in Spanish. Our first release of Cascara Tea comes from the sun-dried fruit skin of La Divisa, our extended fermentation natural Castillo from Diofanor Ruiz in Colombia.

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Tasting Notes

Apricot, green apple, vanilla.

Description

Country: Colombia

Coffee: La Divisa

Altitude: 1600m

Processing: Extended Ferment Natural

Varietal: Castillo

Tasting notes: Apricot, green apple, vanilla.

Cascara means ‘skin’ or ‘peel’ in Spanish. Our first release of Cascara Tea comes from the sun-dried fruit skin of La Divisa, our extended fermentation natural Castillo from Diofanor Ruiz in Colombia. Despite being products of the same Castillo coffee cherry, you will get very different tasting notes from the coffee to the tea.

We had the opportunity to visit Diofanor’s farm early this year to experience this Cascara tea – it was enough to convince us to finally release one! In most instances, Cascara is made from pulped natural or washed process coffees where cherries are pulped, then dried. Here, the cherry has been dried as a whole fruit to produce a brighter and cleaner cup. Often used as an organic fertiliser, Cascara Tea is another great way to recycle coffee pulp that would otherwise go to waste.

To enjoy as a tea, we recommend a ratio of 5gm of cascara to 200ml boiling water, steeping for 4 – 5 minutes. It’s delicious served cold and can even be made into a syrup for sodas or cocktails.

Try the La Divisa microlot here or buy in a bundle and experience them side by side – the same coffee, the same process, enjoyed two different ways.

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