Origin:  Nueva Segovia, Nicaragua
Flavor:  raisin, tart, earthy

With a surprising flavor like earthy, tart raisins, cascara is the dried fruit of the coffee tree – what’s left over after farmers remove the green coffee beans.  Typically considered a byproduct, it’s tough to find cascara that is handled and produced with as much care as the coffee bean inside it.

 Our Nicaraguan cascara is something special.  Grown and harvested at Finca Los Congos, the coffee fruits are left whole and sun-dried for a month before removing the beans.  The fruits are then sorted and left to age for at least six more months to develop and concentrate their flavors.

 People drink cascara around the world from Yemen to Central America, plain or laced with spices and fruit.

Ingredients:
cascara