Tento produkt máme na sklade.
Origin: Caranavi, Bolivia
Altitude: 1500-1800 Meters
Producer: Various Smallholders
Variety : Dried Coffee Cherry
Process: Patio dried over 5 days
príprava za studena:
1. 20 gramov Cascary zalejte 1 litrom vody
2. uložte na 8 hodín do chladničky
4. podávajte vychladené a s ľadom
1. 6 gramov Cascary na 200 ml vody (95°C)
2. nechajte lúhovať 4 minúty
3. sceďte a podávajte
Just in time for the summer season we start our first Cascara - the dried skin of coffee cherry that is left over after the coffee cherry has been depulped.
Brewed as a tea or as a cold infusion for iced drinks or summer cocktails, this is a fantastic way to enjoy an unusual taste profile. Super yummy notes of cherry, elderflower and citrus are the perfect mix for a refreshing beverage. The extra kick comes from its high level of caffeine - be warned.
We recommend a light dosis for each brew. Brew recipes:
Hot infusion: Use 6 gr of Cascara and 200 ml of hot water at 95 degrees. 4 min steep time - we don't recommend a second steep.
Cold infusion: Use 20 gr of Cascara and 1000ml of water at room temperature. Keep 8 hours in your fridge. Served with ice.
Cáscara means ‘skin’ or ‘peel’ in Spanish and is what coffee farmers across Latin America call the skins of coffee cherries that are left-over after their coffee is pulped. However, it is possible to dry this cherry peel to create the base for a unique and refreshing tisane that we call Cascara. Coffee farmers in Yemen and Ethiopia have been brewing cherry like this for centuries - possibly since before coffee seeds were first used to make a drink. In these countries the dried cherry is often steeped along with spices such as ginger, nutmeg or cinnamon to make a fragrant drink known as hashara in Ethiopia or qishr in Yemen.
This particular cascara is the dried cherry from various high-grown organic coffees processed at the Buena Vista mill in Caranavi, in the heart of one of Bolivia’s prime coffee-producing areas. All of these coffees are grown at over 1,500 metres by small producers in the Caranavi region - a lush, fertile area of steep valleys and mountains that provides habitat for a diverse range of flora and fauna. Caranavi’s small, traditional family farms average around 5 hectares each, and are often planted out with citrus trees as well as coffee. This cascara was produced using cherry from fully organic certified producers.
Only the skins from the most perfect coffee cherries are picked for Buena Vista’s cascara, and the mill has, over the years, tailored the milling process for these high-grade, specialty coffees to also produce attractive and well-preserved cascara.