Cascara, Helsar de Zercaro
Stone fruit, citrus, honey. The dried husk of the coffee cherry, brewed like tea.
Cascara is what is left when the coffee seed is removed from the fruit. Dried, it steeps into a deep coppery red cup. Ricardo Perez has farmed coffee at Helsar de Zercaro in Costa Rica's West Valley for more than 20 years. He refined his cascara process with the University of Costa Rica's School of Food Science and Technology.
It is a way to drink the rest of the coffee crop instead of composting it. Methodical says it carries about as much caffeine as coffee, so treat it as a morning drink.
Details
- Tasting notes: stone fruit, citrus, honey
- Origin: Helsar de Zercaro, West Valley, Costa Rica
- Producer: Ricardo Perez
- Brew: 7.5 g to 400 g water at 200 °F, 4 minutes
- Sizes: 40 g or 150 g
- From Methodical Coffee in Greenville, South Carolina
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