Cascara,

Bolivia Finca David Vilca Cascara

£0.00

DETAILS

PLEASE NOTE THIS IS NOT COFFEE BUT A COFFEE CHERRY INFUSION BREWING METHOD.

This is from the farm Finca David Vilca. We have a few of these cascaras from the farms this year. This one is rose water and super floral, with a lovely sweetness. 

Cascara is the dried fruit from the coffee 'cherry', the seed of which is the coffee 'bean' as we know it. Normally cascara is a waste product or at best is used to fertilise the ground by being broken down. But it can also be used to brew a delicious and refreshing caffeinated drink.

So what do you need to brew it?

  • A tea pot or a French press or even a chemex
  • Some scales (everyone really should have bought some by now)
  • Some cascara
  • A kettle with water
  • A cup

Follow these simple steps:

  • Step 1: Boil the kettle and let the temperature drop to 90 degrees c
  • Step 2: Weigh out the cascara, you will need a ratio of 24g of cascara per litre of water
  • Step 3: Add the water
  • Step 4: Wait for 4 minutes
  • Step 5: Heat the cup or mug that you would like to use
  • Step 6: Pour and enjoy

Cascara is high in caffeine and if consumed in large amounts will give you a buzz, so you have been warned.

It's like eating cherries off a tree, but in a liquid form. It fills the mouth. This one has a dried fruit taste to it, currents and sultanas lovely sweetness.

PLEASE NOTE THIS IS NOT COFFEE BUT A COFFEE CHERRY INFUSION BREWING METHOD.

VIDEO REVIEW