Finally, we have dried coffee cherries, also known as cascara, on offer again. We are very happy that we were able to get it from somewhere other than Costa Rica. I certainly don’t want to say that the cascara from Hacienda Sonora is bad, but it is a bit boring compared to this one. Even when you open the packages, you’ll notice the difference when you find the coffee cherries not chopped but whole. The result is a beautifully bright cup with a more intense acidity that reminds you of hibiscus.
Cascara Solum is sourced from coffee cherries cultivated by more than 15 farming families across the departments of Antioquia, Tolima, and Huila. This Cascara is sourced from high-quality coffee varieties such as Geisha, Pink Bourbon, Tabi, Caturra, Pacamara, and Colombia, many of which are grown between altitudes of 1600 to 2000 meters above sea level. The process to produce Solum Cascara includes sun-drying the husks from semi-washed coffees.
Cascara, also known as coffee cherry tea, is a unique beverage with a taste that differs from coffee. It can be enjoyed as a tea infusion or used as a base for products like fruity energizing soda or coffee flour for baking. This Cascara not only boosts the growers’ economic prospects by 10-20% but also plays a crucial role in reducing ecological waste and enhancing soil health. Cascara stands as a angible result of these efforts, symbolizing resilience, progress, and the positive impact of ethical cultivation practices on both communities and the environment.
Notes from our baristas:
Recommended recipe for French press:
95 °C water
300ml water
20g cascara
infuse for 5 minutes
If the resulting taste is too strong for you, try reducing the weight of the cascara or shortening the extraction time.
