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|Altitude||1,550 - 1,800m|
|Varietal||TYPICA, CATURRA, CATUAÍ|
Casacara means the 'skin' or 'peel' in spanish. This particular Cascara is from a various organic coffee farms produced at the Buena Vista mill in Caranavi, one of the main coffee producing areas in Bolivia.
Grown in the high 1500 meters above sea level by small producers in this region. Caranavi’s small, traditional family farms average around 5 hectares each, and are often planted out with citrus trees as well as coffee. Most farms use no chemical fertilizers or pesticides and this cascara was produced using cherry from fully organic certified producers.
When coffee cherries are picked and pulped they end up with huge quantities of coffee pulp left over, 'Casacara' is a refreshing tea made from dried coffee cherry pulp. Left over pulp is quite known for farmers to use as fertilizers in their coffee farms but recently many farmers have started to make Cascara Tea also. It's not like the coffee taste but more on the lines of a herbal tea such as rosehip, elderflower and apple like notes. It is refreshing as an cold drink as well.
While relatively unheard of, cascara has actually been around for quite some time, in fact possibly even before the coffee seeds were first used to make a drink. Coffee farmers in Yemen and Ethiopia have been drying and brewing it for centuries. There, they steep this dried cherries with spices such as ginger, nutmeg or cinnamon to make it more of a fragrant drink known as 'Hashara' in Ethiopia or 'Qishir' in Yemen.
Cascara is delicious drunk straight, or sweetened with a touch of honey. Best brewed in a coffee plunger, or loose leaf teapot. Steep 10g per 200ml of water which is just off the boil for 5 minutes.