SCAA CUPPING SCORE (N.A. COFFEE CHERRY DRIED SKIN)

Cherry pulp / Raisin / Mango / Honey

suggested for infusion

*Orders are roasted on Saturday. Please take this into account when ordering

This cascara is full of coffee cherry pulp flavor, mango, dried grape and citrus notes with honey-like sweetness for a delicious infusion.

 THE STORY BEHIND

Cascara tea started out as a fringe trend but is now emerging as a highly sought after product in the world of specialty coffee. Spent coffee pulp is often used as an organic fertilizer in many coffee growing regions. But over the past few years, producers have found that when dried properly, it can be used as an herbal tea. Cascara or ‘la sultana' (meaning dried grape in Spanish) is a bi-product from the process of coffee pulping. Red cherry is purchased from the mill and pulped almost immediately. The wet pulp is moved to a patio to be sun dried for one or two days (weather permitting). A mechanical drier is then used to ensure uniform moisture content. The cascara is bagged and prepared for export. We are pleased to showcase this wonderful project from the Buena Vista mill in Bolivia.
Bolivia has the peculiarity of producing some of the lowest/south latitude and highest altitude coffee on the planet. The rather large, landlocked country has great potential to grow spectacular coffees, even though the country has much lower yields compared to neighbouring Brazil or Peru. Most of the coffee is grown in the Yungas jungle, a lush and biologically diverse region on the eastern slope of the Andes. Most producers have between 1 and 5 hectares of land on average. The proliferation of varieties such as Typica, Caturra, and Catuai have paved the way for the growth of specialty coffee in Bolivia.