CASCARA:

Cascara is the dried husk and fruit of the coffee cherry. When coffee is processed, the beans are removed from the cherry, and the pulp and skin are usually a waste product. Either they are broken down for organic fertilizer or simply thrown out. In Ethiopia, there has been a longstanding tradition of brewing a tea from this coffee by-product. Recently simple syrups, sodas, teas, and reductions have made from this complex, floral ingredient. Every year we are finding more and more...

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Cascara Guatemala El Cadejo

Coffee is a fruit; a cherry, to be exact. Typically, we take these cherries and harvest them for their seeds (beans) for roasting. The leftover cherries are usually just discarded. However, the leftover fruit can be dried into a delicious product known as cascara. El Cadejo is situated outside Antigua, in Guatemala, and produces some of the best cascara we’ve experienced. We have been able to import it directly and share it with you!

Each bag weighs 1/8 kilo.

Origin: Guatemala

Region: Antigua

Farm: El Cadejo

Elevation: 1800 meters

Varietal: Bourbon, Caturra, Catimor

Cup: Cherry, Molasses, Herbal

$ 14
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CASCARA:

Cascara is the dried husk and fruit of the coffee cherry. When coffee is processed, the beans are removed from the cherry, and the pulp and skin are usually a waste product. Either they are broken down for organic fertilizer or simply thrown out. In Ethiopia, there has been a longstanding tradition of brewing a tea from this coffee by-product. Recently simple syrups, sodas, teas, and reductions have made from this complex, floral ingredient. Every year we are finding more and more producers learning to dry and export this natural product. It’s a great way for the farmer to utilize the entire crop and find a new avenue of cash flow.

 

EL CADEJO:

This fantastic coffee product comes by way of our friends at El Cadejo in Antigua, Guatemala. Mario and his family own an incredible wet mill and farm situated in the mountains just 10 minutes from the majestic city of Antigua. I have stayed on their farm the last few years passing through towards Huehuetenango and cupped coffees in their gorgeous cupping lab. They partner with our importing friends Onyx Guatemala. In my opinion, Mario is one of the most creative and intelligent coffee producers I've met. Not only is he an artist and engineer but he is also one of the kindest people I’ve ever met.  His daughter Lara recently came to visit us in Arkansas and intern for a few weeks.  Clearly, the apple doesn't fall far from the tree, as she is just as insightful and creative. 

 

SUGGESTED USE:

Concentrate:

40g cascara

400g water at 205F

15min steep

 

Drinking Strength: (this is just an educated guess. we’ve never used this)

25g cascara

400g water at 205F

5min

 

Cascara Syrup: (based on one test)

40g cascara

400g water at 205F

15min

(then mix in 150g Terroir Honey while still hot/warm)

 

 

Pairs Well With