This cascara comes from the natural Sidra coffees of a farm that is just as unique as its owner: Las Terrazas del Pisque.
Las Terrazas del Pisque is a farm in the middle of the desert, a complete ecosystem created from scratch in the middle of an arid desert zone.
This farm is the work of Arnaud Causse, whom you may know from Belco as Director of Transition. But Arnaud is also a singular producer, with a background as an agricultural engineer and many years of experience in the 4 corners of the world.
Arnaud's natural coffees are dried for 3 to 4 weeks in the sun, before the beans are separated from the shell during hulling. The hull then passes through a blower, which is usually used to classify the coffee by density, in order to separate the shreds of parchment.
A natural cascara, fruitier than washed coffee due to the presence of dehydrated mucilage.
Cascara is 50% less caffeinated than Arabica coffee!
- For a hot brew, use a ratio of 1/35 (e.g. 14g cascara for 500ml) and water at 95°c. Stir at 4min, serve after 7min infusion.
- When cold, use a ratio of 1/30 (e.g. 25g cascara for 750ml) and water at room temperature. Mix, for example in a Hario cold brew bottle, and serve after 8hrs infusion.
