Santa Isabel Farm's cascara, to be brewed like tea, comes from the Anacafe 14, Sarchimor and Pache coffee varieties. They are all grown on Martin and Alexander Keller's farm, on volcanic, mineral-rich soil. Everything you need for an excellent cascara!
Here's how the Kellers make it.
After harvesting, the coffee cherries are brought to the drying beds, in the shade to avoid direct sunlight. For 20 days, the Santa Isabel team monitors each cherry with the utmost care.
The cherries are then taken to the drying station, where they are pulped and dried. Once dried, the pulp is washed and becomes the cascara we offer.
In Guatemala, Martin and Alexander Keller are leading figures in specialty coffee, and one of the few to work biodynamically. All products from the Santa Isabel farm are certified organic, grown without chemical inputs, according to biodynamic principles, in the shade of a highly protected ecosystem.
For the Keller family, caring for their environment is of high importance. As Alexander puts it: “We don't own the farm, we belong to the farm”.
As a co-product of coffee, Santa Isabel cascara is processed with the same passion that Martin and Alexander have for their farm and their coffee trees. A cascara of excellent quality, to be brewed for a new coffee experience!
