Bolivia Finca Illimani Cascara

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A cascara from Finca Illimani in Bolivia. This is a very sweet and delicious cascara that has a super floral aroma - almost like a bouquet of roses! There's peach and marmalade in the taste when it's hot, and then it takes a turn towards prunes and raisins as it cools.

£4.00

DETAILS

PLEASE NOTE THIS IS NOT COFFEE, IT'S DRIED COFFEE CHERRY.

Anastacio Cadena (48) bought his farm in 1993, but he has worked on his neighbour's farms since he was 16 years old. The farm is located in the colony of Illimani near the town of Caranavi. Anastacio has two hectares' worth of coffee, and the space is full with approximately 6,000 coffee plants of Criolla and Caturra varietals. The plants are 1350–1800 metres above sea level (m.a.s.l.).

The farm is completely inaccessible from the road, so Anastacio has to manually move the crop for approximately a quarter of a mile until he can use trucks to move the coffee further. You'll realise when you taste the coffee that all of this effort is worth it.

This is a very sweet and delicious cascara that has a super floral aroma – almost like a bouquet of roses! There's peach and marmalade in the taste when it's hot, and then it takes a turn towards prunes and raisins as it cools.

  • Farm: Finca Illimani 
  • Farmer: Anastacio Cadena
  • City: Caranavi
  • Region: North Yungas
  • Country: Bolivia 
  • Coffee growing area: 2 hectares
  • Altitude: 1350–1800 m.a.s.l. 
  • Varietals on farm: Criolla and Caturra 
  • Type of soil: clay 
  • Type of shade: citrus 
  • Weeding: twice per year
  • Pruning: sanitary pruning 
  • Processing system: on-site wet processing, solar drying.

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 something along those lines.
  • Some scales (everyone really should have bought some by now).
  • Some cascara.
  • A kettle with water.
  • A cup.

Follow the simple steps just below.

  • 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 it will give you a buzz. So you have been warned!

Life is too short for bad cascara!

PLEASE NOTE THIS IS NOT COFFEE, IT'S DRIED COFFEE CHERRY.

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