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Finca La Bolsa / Cascara Tisane

Guatemala
Hibiscus, Cider, Orange Zest
10.00 13.50

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Cascara is the dried skin of the coffee cherry, which is removed during processing. It was once an afterthought in the coffee world, but in recent years open-minded coffee drinkers and tea lovers have sought out cascara for its unique, subtly sweet, tart flavor.

Cascara is typically enjoyed as a tisane (herbal tea), but it can be used to make syrups for lattes or Italian sodas; shrubs (vinegar-based syrups used in cocktails); or liqueurs.

Details

Farm: Finca La Bolsa, Huehuetenango, Guatemala
Altitude: 4,890 feet
Notes: Hibiscus, Cider, Orange Zest
 

 Cascara Tea Instructions

Cascara Syrup Instructions

HOT:

1) Put 18 grams of cascara (0.6 oz., or a heaping Tbsp.) into a sachet or tea strainer.

2) Add 300 grams (10.5 oz.) of 200°F water.

3) Steep 4-5 minutes.

4) Strain and enjoy!

COLD:

1) Add 100 grams (3.5 oz.) cascara to 1 liter cold water.

2) Let brew for 24 hours. 

3) Strain, pour over ice, and enjoy!

1) Combine 1 cup water, 1 cup sugar, and 1/2 cup cascara in a pot.

2) Bring to a boil, stirring to dissolve sugar.

3) Remove pot from heat and let cascara steep while the mixture cools.

4Strain.

5) Add to coffee, cold brew, seltzer, cocktails... the possibilities are endless.

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