Cascara Costa Rica

Cascara is made from the skin and pulp of the dried coffee fruit. The word "Cascara" means "skin" or "husk" in Spanish. It is not prepared like a typical coffee, but like a tea. It is very sweet with notes of hibiscus, cranberry and honey. Based on some research, it is rich in antioxidants and vitamins B2 and E.

Method of preparetion: 15 gr Cascara - 250 gr water (92°C) - time of infusion 5/6 minutes

Terroir: Alajuela – Central Valley
Process: natural
Variety: Caturra, Catuaì, SL28, Marsellesa, Sarchimor
Altitude: 1200–1300 m.a.s.l.
Cup profile: Fruity, hibiscus, honey, dried figs, cranberry, sweet