Cascara, Finca La Linda
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Cascara, meaning ‘skin’ or ‘peel’ in Spanish, is a novel way of recycling left over coffee pulp, which is produced in huge quantities when ripe coffee cherries are pulped before the beans are washed and dried. In most producing countries this pulp is traditionally seen as worthless and is usually broken down and used as fertilizer - but it is also possible to dry this left over cherry to create the base for a unique and refreshing tea.
Taste Notes: Lemon Peel, Tamarind, Honey Sweetness
Recommended Brew Methods: French Press
Country/Region: Bolivia/Las Yungas, Caranavi, Finca La Linda
Varietal: Cascara Tea
Elevation: 1400 - 1450 m.a.s.l.