Cascara Dried Coffee Cherry - Peru

Origin

• 🇵🇪 Peru· Cusco

Tasting notes

Character

• Bright
  30
• Clean
  20

Cascara (sometimes called coffee husk tea) is made from the dried outer skin of coffee cherries, and this lot is grown in the highlands of Junín and Cusco, Peru, at elevations between 1,350 and 1,700 metres above sea level. This lot is a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of Arabica varieties, including CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., Catimor, TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., Limani, and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. After harvesting, the cherries undergo a semi-washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. pulping process with minimal water usage, and the husks are dried in solar dryers over 15 to 18 days. The finished product is certified organic (EU and NOP) and packed in GrainPro bags. Brewed as a tea, this cascara produces a clean, fruit-forward cup ranging from light to deep wine in colour. Notes: Raisin, sugarcane, plum, dried apple, honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., and orange Origin: Junín and Cusco, Peru Elevation: 1,350-1,700 MASL Process: Washed Drying: 15–18 days Brewing recommendation Water temp: 92–96ºC 8oz cup: 10g steeped in 280mL water for 6–8 minutes 12oz cup: 14g steeped in 350mL water for 6–8 minutes