Cascara (sometimes called coffee husk tea) is made from the dried outer skin of coffee cherries, and this lot is 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, this cascara produces a clean, fruit-forward cup ranging from light to deep wine in colour.
- Notes: Raisin, sugarcane, plum, dried apple, honey, and orange
- Origin: Junín and Cusco, Peru
- Elevation: 1,350-1,700 MASL
- Process: Washed
- Drying: 15–18 days
Brewing recommendation
- Water temp: 92–96ºC
- 8oz cup: 10g steeped in 280mL water for 6–8 minutes
- 12oz cup: 14g steeped in 350mL water for 6–8 minutes
