CASCARA GUATEMALA INFUSION (NATURAL)

Cascara Guatemala Natural is a sweet, floral, and delicate infusion made from the dried pulp of coffee cherries. Suitable for any season, it can be enjoyed both hot and cold, over ice.

Cascara contains 50% less caffeine than Arabica coffee.

ORIGIN & PROCESSING

Cascara Guatemala comes from the Santa Isabel coffee farm, located at an altitude of 1.200 to 1.400 meters. All coffees produced at Finca Santa Isabel are grown under the dense shade of a well-protected ecosystem. Guided by his commitment to environmental conservation, farmer Alex Keller has begun implementing biodynamic farming practices to enhance the health and quality of his coffee crops.

The result is a high-quality, organically certified cascara. To produce it, coffee cherries are first dried with their skin intact on raised beds for a few days, then moved to a drying platform. After this drying stage and a resting period, the coffee is hulled. The recovered husk is then sifted to remove dust, small particles, and any unwanted impurities.

The coffee used to produce this cascara was naturally processed. In the cup, Cascara Guatemala delivers a delicate texture and a floral, naturally sweet flavor.

BREWING GUIDE

Hot Recipe

• Ratio: 3g / 100ml water
• Temperature: 95°C
• Brew time: 5 minutes

Cold Recipe

• Ratio: 3.5g / 100ml water
• Room Temperature
• Steep time: 8 hours

SERVING RECOMMENDATIONS

After brewing, separate the cascara from the water immediately to prevent over-extraction and dryness.

Serve the infusion fresh – as it cools, the intensity of the aromas will fade.

Taste the infusion before adding any sweeteners – cascara naturally develops acidity and sweetness.

For a refreshing twist, serve Cascara Guatemala cold, over ice, to enhance its crisp and cooling sensation while reducing acidity.