All coffees produced at Finca Santa Isabel are grown in the dense shade of a highly protected ecosystem.
Guided by his principles to preserve the environment, Alex began to explore biodynamic practices to improve the health and quality of his coffees.
The result is a cascara of excellent quality, certified organic. To obtain it, the coffee is first dried with the skin, on raised beds for the first few days, then on the patio.
After drying and a resting period, the coffee is pulped. The skin is recovered, then passed through a sieve to remove dust and small particles.
How do you prepare a cascara infusion?
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.
