Cascara – but not just any cascara!
This cascara undergoes a carefully controlled process designed to bring out the very best of its flavour. Once separated from the coffee beans, the coffee cherry skins are fermented anaerobically for 6 hours, developing greater natural sweetness, more depth, and brighter fruit notes. They are then dried for 4 days under carefully controlled temperature and low-humidity conditions, preserving a clean flavour profile and full aromatic complexity.
The result? A light, juicy infusion with notes of dried apples, rose hips, and honey-like sweetness. Naturally occurring caffeine provides a gentle lift while keeping the drink refreshing, smooth, and incredibly easy to enjoy.
It’s a perfect alternative to both coffee and tea – somewhere between a fruit infusion and the world of coffee, yet with a character that’s entirely its own.
Recommended recipe
Brewing method: French Press, Clever Dripper, or simply a mug
Ratio: 6 g of cascara per 100 ml of water (yes, you still don’t need to grind it 🙂 )
Steep time: 4 minutes
Rebrew: You can brew the same cascara 2-3 times. For each additional infusion, use slightly less water to maintain flavour intensity.
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