[kas-kair-uh] n. Dried fruit of the coffee cherry; Spanish for husk or skin.
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.
Rich in antioxidants and lightly caffeinated, cascara has long been enjoyed for both its delicious taste and health properties. The consumption of cascara actually predates the consumption of roasted and brewed coffee on the Arabian Peninsula. To this day, it remains a more widely consumed and economically significant product in such countries.
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.