Bolivia Finca Illimani Anastacio Cadena Cascara 2012-2013, 2013-2014

Summary

Bean name Bolivia Finca Illimani Anastacio Cadena 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

Anastacio Cadena, who is 48, bought his farm in 1993, but has worked on his neighbour's farms since he was 16 years old. The farm is located in the Colony Illimani near the town of Caranvi. Anastacio has 2 hectares of coffee with approximately 6,000 coffee plants of Criolla and Caturra varietals, which are 1350 to 1800 masl. Completely in accessible from the road, Anastacio has to move by hand the crop around a quarter of a mile until he can use trucks to move the coffee. All off this effort though it worth it when you taste it.

On the visit this year he also took us to see a new part of land he has bought and will be producing in the next couple of years which is very exciting (for him and for us).

Most important is the flavour. This tastes like marmalade, simple and clear marmalade. Love this cup

Farm: Finca Illimani
Farmer: Anastacio Cadena
City: Caranavi
Region:North Yungas
Country: Bolivia
Coffee growing area: 2.00 Hectares
Altitude: 1350-1800 masl
Variety: Criolla, Caturra
Type of Soil: Clay
Type of Shade: citrus
Weeding: Twice per year Pruning: Sanitary pruning
Processing System: On-site wet processing, solar drying.

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.

Life is too short for bad cascara!

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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