Cáscara Elida Geisha

Origin

Panama

Process

Natural

Region

Boquete

Variety

Cáscara

Cascara is the dried fruit of the coffee plant, which can be used to prepare a good, invigorating drink. In other words, it is simply the skin that surrounds the coffee beans. During processing, the skin and pulp are removed from the beans and then left to dry in the sun. Among all types of cascara, we have chosen the Geisha variety because it is characterized by high sweetness and a unique flavor. You can detect notes of dried wild rose, apricot, and honey. In its dry state, cascara is suitable for brewing, similar to tea or an infusion of dried fruits. Here is a universal recipe for preparing cascara: - Heat water to a temperature of 90-94°C. - Simply pour 200 ml of water over 16 g of cascara (in a ratio of 6-8 g per 100 ml). - Wait 3-4 minutes for it to brew. Cascara can be brewed both in a regular cup and in a French press. The cascara infusion is rich in antioxidants, contains less caffeine than coffee, and has a pleasant, invigorating effect.