Country: Colombia

Region: Antioquia

Traceable To: Santa Barbara Estate

Flavors: Cooked Apples, Dark Rum & Mulling Spices


  • Cascara - dried coffee cherry skin After the bean is removed, the skin & sweet-tart fruit are generally composted but in some of the oldest coffee growing countries, the skin is still used for tea. Common Recipes: Cascara Tea 1 gram cascara to 1 oz of water Steep 5 minutes Cascara Cider 2 oz cascara 1 oz mulling spices 1/2 oz citrus juice 3/4 oz simple syrup Cascara is great for hot or cold brewing. Cold brew methods with a 12-16 hour steep time makes an incredible, smooth iced tea.
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est. 2013