Producers<\/strong>: Oscar & Francisca Chac\u00f3n In 2008, a major earthquake pushed Oscar and Francisca Chac\u00f3n<\/strong> to rethink how they process their coffee. With water in short supply, they pioneered natural and honey processing<\/strong> in Costa Rica \u2014 now globally recognised as trailblazers.<\/p>\n Cascara<\/strong>, the dried outer fruit of the coffee cherry, has been brewed for centuries across Ethiopia, Yemen and Bolivia<\/strong>. Far from a by-product, it offers a vibrant cup with floral and fruity notes<\/strong>, somewhere between hibiscus, red berries and dried mango<\/strong>.<\/p>\n This cascara comes from the same cherries used in their renowned coffees<\/strong>. Naturally dried, it makes for a refreshing, caffeine-light infusion<\/strong> that celebrates the full potential of the coffee plant.<\/p>\n Bright, sustainable and full of flavour \u2014 a whole new way to enjoy coffee.<\/strong><\/p>\n \n Sun-dried coffee cherry infusion<\/em> 10 to 12 g<\/strong> of dried cascara<\/p>\n<\/li>\n 250 ml<\/strong> hot water (90\u201395\u00b0C \/ 194\u2013203\u00b0F)<\/p>\n<\/li>\n<\/ul>\n Quickly rinse the cascara under cold water.<\/p>\n<\/li>\n Place the cherries in a teapot or French press.<\/p>\n<\/li>\n Add hot water.<\/p>\n<\/li>\n Let steep for 5 to 8 minutes<\/strong>.<\/p>\n<\/li>\n Strain and enjoy as is, or add a touch of brown sugar<\/strong>, honey<\/strong>, or a slice of orange<\/strong>.<\/p>\n<\/li>\n<\/ol>\n \ud83d\udcdd Optional<\/strong>: Add a pinch of cinnamon<\/strong>, cardamom<\/strong>, or citrus zest<\/strong> for a spiced twist.<\/p>\n Add 20 g<\/strong> of cascara to 1 L of cold water.<\/p>\n<\/li>\n Steep in the fridge for 12 to 16 hours<\/strong>.<\/p>\n<\/li>\n Strain and serve over ice.<\/p>\n<\/li>\n<\/ol>\n \ud83e\udd6d Tip<\/strong>: Add fresh mango<\/strong>, a wedge of lime<\/strong>, or a sprig of mint<\/strong> for a refreshing summer drink.<\/p>\n Steep 30 g of cascara in 500 ml of hot water (90\u00b0C)<\/p>\n<\/li>\n Let steep for 10 minutes, then strain and chill<\/p>\n<\/li>\n Add 100 ml sparkling water or tonic + ice cubes<\/p>\n<\/li>\n Garnish with orange peel<\/strong>, lemon slice<\/strong>, or fresh ginger<\/strong><\/p>\n<\/li>\n<\/ul>\n \u2728 Result<\/strong>: A floral, fruity, naturally sweet and caffeine-light beverage.<\/p>\n","protected":false},"excerpt":{"rendered":" Format<\/strong>: 200 g (dried cherries)
Farm<\/strong>: Las Lajas
Region<\/strong>: Sabanilla de Alajuela, Costa Rica
Altitude<\/strong>: 1300\u20131500 m
Species<\/strong>: Arabica
Variety<\/strong>: Caturra \/ Catuai
Harvest<\/strong>: December to February
Harvesting Method<\/strong>: Hand-picked
\n<\/p>\n
\nAbout this cascara<\/h3>\n
\ud83e\uded6 Recipe Card \u2013 How to Brew Cascara<\/h2>\n
Format: 200 g \/ Product: Cascara Las Lajas<\/p>\n
\n\ud83c\udf21\ufe0f Basic Hot Brew (for 1 cup \u2013 250 ml)<\/h3>\n
\n
\n\ud83c\udf75 Hot Brew Method<\/h3>\n
\n
\n\ud83e\uddca Cold Brew Method (iced cascara)<\/h3>\n
\n
\n\ud83c\udf79 Cocktail \/ Mocktail Inspiration<\/h3>\n
\n
Tasting Notes<\/strong>: Rosehip, hibiscus, redcurrant, mango<\/p>\n","protected":false},"featured_media":11652,"template":"","meta":[],"product_brand":[],"product_cat":[139,143],"product_tag":[],"class_list":{"0":"post-13402","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-coffee","7":"product_cat-tea","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"yoast_head":"\n