We always love to expose customers to different aspects of the coffee chain and Cascara, a byproduct of the processing of coffee, is one such product.
Cascara which means “husk,” “peel” or “skin” in Spanish, is the dried skins of coffee cherries. Generally used as a natural fertiliser, if dried correctly and controlled to avoid over fermentation, the skins may be used in all sorts of applications.
During summer, one of our best selling drinks is what we call Cascara Fizz. Comprising of soda water, lime quarter and a sweet sugar syrup, which we brew at home infused with the Cascara.
To brew the syrup we boil one part cascara, one part sugar with two parts water and reduce it.
We also create a tea from the cascara.
- Heat filtered water to 90°C.
- 14g of cascara to 200g of water.
- Steep the cascara for around 4 minutes. The longer the steep time the stronger the brew.
- Drain the tea, and discard the pulp.
The Cascara we source is from Helsar a farmer located in Naranjo, West Valley, Costa Rica. The flavor profile of this Cascara is of rose hip, apricot and pomegranate.
When we talk about fruit flavours in coffee, Cascara is a great introduction to what potentially coffee can and should taste like.