Cascara is typically the byproduct of naturally-processed coffee, but this lot of cascara from the Helsar de Zarcaro micro-mill in the West Valley of Costa Rica is the result of a proprietary process designed to preserve the de-pulped fruit of washed-processed coffee. Once separated from the coffee seed, the ripe coffee cherries are dehydrated to preserve their flavors. This process yields a greater clarity of flavor and a completely edible dried fruit that is ideal for steeping like a tea.
Steep 9 grams of Helsar de Zarcero cascara for every 12 ounces of 200-degree water for 6 minutes. Brewing for a group? Just take that 3:4 brew ratio and scale accordingly. For example, if you want to make 32 ounces of tea, use 24 grams of cascara tea!
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.