Flavour notes of plum jam, cherry, redcurrant, rose hip, hibiscus & cranberry...
with a subtle chocolate & black tea aftertaste
 
Country: Burundi
Region: Masenga
Process: Washed & Sun-dried
Varietal: Red Bourbon
Altitude: 1500-1700 metres above sea level
 
elevenses are especially pleased to present Cascara, a rare and unusual product from the Migoti Mountain Coffee Company.
Cascara is the dried pulp and skin that encase the coffee bean.
 
Although the caffeine content is approximately one quarter that of roasted coffee beans, we find the fruit sugars give a pleasant energised feeling!  It's rich in antioxidants, has a high concentration of polyphenols, and is thought to help with maintaining healthy cognition, and other brain-related processes such as mood and sleep
 
Brewing Instructions 
Water Temperature:  90⁰ Celsius
Ratios:  10g Cascara to 150ml water
Brewing Time:  4-7 minutes
Equipment:  either cafetiere, teapot or infuser
adjust ratios & timings to suit your taste
customise your drink by adding honey &/or nutmeg...
in Yemen, ginger &/or cinnamon is added to make the drink known as Qishr.
 
Cold Brew: employ same ratios, but use cold water & steep in the refrigerator for 12-24 hours
 
 
Cascara offers a valuable opportunity to increase coffee farmers' earnings by creating a new market for what would otherwise be a discarded byproduct. It generates additional income without needing extra processing equipment. This innovation ensures that the majority of the additional revenue goes directly back to the farmers.
 
How Cascara is Made...
After coffee cherries are harvested, the beans are separated from the skin and pulp. The outer skins, which are typically considered waste or used as compost, are cleaned and sun-dried to create Cascara. The drying process can take several days, depending on weather conditions.
 
This product is from the coffee plant & is not to be confused with Cascara Sagrada