Cascara literally translates into ‘skin’ or ‘peel’ in Spanish. When the cascara of the coffee cherry is dried carefully it can be steeped to produce an aromatic and lovely tea. The Chacon Family handle the La Lajas cherries with the utmost delicacy. This cascara is made from the same fruit used to make the Black and Red honey processed coffees recently seen in the Limited Release line up. The skin from these two processing types takes on the nuances and character in a similar way to the coffee.
Cascara can be enjoyed hot or cold. We’ve also really enjoyed making a simple syrup from cascara tea and using it as a compliment to an Old Fashioned or even making our own low-calorie cascara soda! Check out cascara recipes here on the images.
Farm: Las Lajas
Varietal(s): Caturra and Catuaí
Processing: Fully washed & sun dried on raised African beds, patios & polytunnels
Altitude: 1,300 to 1,500 metres above sea level
Owner: Chacón Solano Family
Town: Los Angeles, Sabanilla de Alajuela
Region: Central Valley
Country: Costa Rica
Certification: Organic UK4