Rich in antioxidants, cascara is the coffee husk and skin from the coffee cherries. Typically, when coffee is processed, the skin is a byproduct of the process and usually ends up as waste or maybe in compost.
Since 2012, the University of Costa Rica and Ricardo Perez Barrantes, Marvin en Felipe Rodriguez have researched the possibility of creating food-grade cascara using modern technology and pasteurization. The process destroys or deactivates microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but keeps all the health benefits present in the coffee skin.
In an interesting role reversal, the coffees used here were picked specifically to produce cascara—the coffee seeds are the "by-product" and not the other way around.
Fruity, bright and floral, with just the right amount of cranberry and cherry tartness, melon and hibiscus, cascara is delightful brewed hot or cold. It is lightly caffeinated (about the same amount of caffeine as green tea) and is incredibly shelf stable.
How to make Cascara Tea:
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Place 10g of the cascara into a decanter or a french press
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Pour 150g of hot water into the the decanter and start your timer.
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Steep for 4-5 minutes.
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At minute 2, stir the elixir twice with a spoon.
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Carefully pour elixir while restraining the cascara into a warm cup and enjoy!
Producer: Ricardo Perez / Marvin & Felipe Barrantes
Farm: Finca Santa Lucía & Anonos
Region: West Valley, Costa Rica
Variety: Caturra, Catuai, Villalobos
Process: Depulped/Pasteurized/Dehydrated
Elevation: 1700 Masl