Bolivia Finca David Vilca Cascara 2012, 2013, 2013-2014

Summary

Bean name Bolivia Finca David Vilca Cascara 2012, 2013, 2013-2014
Country Bolivia
Region North Yungas
Other info Cascara: Coffee cherry infusion brewing method

Description

PLEASE NOTE THIS IS NOT COFFEE BUT A COFFEE CHERRY INFUSION BREWING METHOD

This is from the farm Finca David Vilca. We have a few of these cascaras from the farms this year. This one is rose water and super floral, with a lovely sweetness.

Cascara is the dried fruit from the coffee 'cherry', the seed of which is the coffee 'bean' as we know it. Normally cascara is a waste product or at best is used to fertilise the ground by being broken down. But it can also be used to brew a delicious and refreshing caffeinated drink.

So what do you need to brew it?

A tea pot or a French press or even a chemex
Some scales (everyone really should have bought some by now)
Some cascara
A kettle with water
A cup

Follow these simple steps:

Step 1: Boil the kettle and let the temperature drop to 90 degrees c
Step 2: Weigh out the cascara, you will need a ratio of 24g of cascara per litre of water
Step 3: Add the water
Step 4: Wait for 4 minutes
Step 5: Heat the cup or mug that you would like to use
Step 6: Pour and enjoy

Cascara is high in caffeine and if consumed in large amounts will give you a buzz, so you have been warned.

It's like eating cherries off a tree, but in a liquid form. It fills the mouth. This one has a dried fruit taste to it, currents and sultanas lovely sweetness.

Cupping notes

Clean cup None/8
Sweetness None/8
Acidity None/8
Mouthfeel None/8
Flavour None/8
Aftertaste None/8
Balance None/8
Overall None/8
Correction +None
Total None

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