Bolivia Finca Loayza Feliciano Ramos Cascara 2012, 2013, 2014

Summary

Bean name Bolivia Finca Loayza Feliciano Ramos Cascara 2012, 2013, 2014
Country Bolivia
Region Franja se los 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 Loayza. We have a few of these cascaras from the farms this year. This one is sultanas and dried fruit, 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

« Back to Coffee Archive