38:T6dc,

Cascara (sometimes called coffee husk tea) is made from the dried outer skin of coffee cherries, and this lot is grown in the highlands of Junín and Cusco, Peru, at elevations between 1,350 and 1,700 metres above sea level. This lot is a blend of Arabica varieties, including Catuai, Caturra, Bourbon, Catimor, Typica, Limani, and Geisha.

After harvesting, the cherries undergo a semi-washed pulping process with minimal water usage, and the husks are dried in solar dryers over 15 to 18 days. The finished product is certified organic (EU and NOP) and packed in GrainPro bags.

Brewed as a tea, this cascara produces a clean, fruit-forward cup ranging from light to deep wine in colour.

Brewing recommendation

Water temp: 92–96ºC
8oz cup: 10g steeped in 280mL water for 6–8 minutes
12oz cup: 14g steeped in 350mL water for 6–8 minutes

Notes: Raisin, sugarcane, plum, dried apple, honey, and orange
Origin: Cusco, Peru
Elevation: 1,350-1,700 MASL
Process: Washed
Drying: 15–18 days

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