Cascara is the dried pulp of the coffee cherry. Its infusion does not taste like coffee, but rather resembles a delicate combination of fruit tea and light black tea. Its fruity, slightly tart aroma reveals notes of rosehip, pomegranate, rose and honey. Cascara can be enjoyed hot or as a cold brew and naturally contains caffeine.
This Cascara comes from the Sabores del Bosque cooperative in northern Peru, where the coffee cherries are grown according to biodynamic Demeter standards.
Preparation: Pour 2–3 dl of hot water over 1 tablespoon of cascara and leave to infuse for about 4 minutes. For cold brew, steep in cold water for several hours. Refine with lemon, agave syrup or honey.
