CASCARA - San Adolfo, Pink Bourbon

Cascara is the dried fruit pulp of the coffee cherry – an ingredient that at first glance seems like a supporting character, but actually reveals a whole new side of coffee. Its name is of Spanish origin, meaning "husk," but you can encounter it under several names worldwide: it's known as husk in Europe, buno in Africa, and gishr in the Arab world.

This lot comes from Colombia, from the San Adolfo region in the Huila department, where coffee farms are located along the mountain ridges at an altitude of 1600–1800 meters. The volcanic soil, cool mountain air, and abundant rainfall together create a unique environment that results in a clean, complex, and vibrant raw material.

The cascara is made from Pink Bourbon variety coffee cherries, processed by washing and drying. During careful drying, the natural sweetness of the fruit pulp concentrates, making the drink resemble a fruit tea more than classic coffee.

The flavor profile features dried fruits, rosehip, cranberry, and cherry – in the form of a light, yet layered, slightly acidic, refreshing drink.

Preparing cascara is simple, just like tea: it's excellent served hot with hot water, but also exceptionally exciting as an iced drink. Its caffeine content is lower than coffee, making it an ideal choice if you're looking for something special at any time of day.

For an average serving, measure out 5 grams of dried cascara for every 100 ml of hot water (we recommend good quality filtered water). But remember, this is a starting ratio and can be adjusted as needed, but make sure the water temperature does not exceed 90 degrees Celsius.

All you need to do is steep the cascara in hot water for 4-5 minutes, then strain it. If you want an even more intense flavor experience, you can let it steep for a few more minutes.