Cascara (sometimes called coffee husk tea) is made from the dried outer skin of coffee cherries grown in the highlands of Junín and Cusco, Peru, at elevations between 1,350 and 1,700 metres above sea level. This lot is a blend of Arabica varieties including Catuai, Caturra, Bourbon, Catimor, Typica, Limani, and Geisha.
After harvesting, the cherries undergo a semi-washed pulping process with minimal water usage, and the husks are dried in solar dryers over 15 to 18 days. The finished product is certified organic (EU and NOP) and packed in GrainPro bags.
Brewed as a tea, cascara produces a clean, fruit-forward cup with aromas of sugar cane, honey, and apple, and flavours of ripe fruit, raisins, and plum. The infusion ranges from light to deep wine in colour.
Brewing recommendation
- Use water that's anywhere from 92–96ºC.
- For an 8oz cup, steep 10g cascara with 280mL water for 6–8 minutes.
- For a 12oz cup, steep 14g cascara with 350mL water for 6–8 minutes.
Notes: Raisin, sugarcane, plum, dried apple, honey, and orange
Origin: Cusco, Peru
Elevation: 1,350-1,700 MASL
Process: Washed
Drying: 15–18 days
