Cascara
Cascara (to pronounce think mascara but with a “C”)
So what is Cascara?
It is the dried skin and pulp of the coffee cherry. There is no coffee in this product nor is it roasted. It does contain caffeine however! On average it contains approximately 25% of the caffeine of coffee (or 50mg per 12 oz – equivelent to a green tea)
Our current offering is Certified-Organic and Sourced Ethically from Las Lajas Farm. Grower Info:
Several generations of the Chacón family have owned this land and produced coffee for over 80 years. After the tragic loss of their father due to pesticide-caused illness in 1980, the current generation decided to do what their hearts told them was best for their family. They began growing organically. This decision to farm organically was difficult initially because premiums were not paid for organics at the time. The family risked financial stability. As pioneers, they saw the value in building a healthier farm. Today, many farmers and cooperatives benefit from the risk the Chacóns and other farmers took many years ago. Las Lajas was one of the first farms to produce Organic coffee. It remains one of the only Certified-Organic farms in Costa Rica.
Nutritional Information:
Nutritional facts about Cascara from misscoffeebreak.wordpress.com
100g of Cascara contains a measurable amounts of vitamins including: 50% of the recommended daily intake of Biotin and Vitamin E, 10% of B1 and B2, 13% of Niacin, and 18% of Pantothenic Acid, also 35g of fibre, 19.6g of fructose, 16g of glucose, 6.15g of protein, 0.2g of caffeine and 0.85g of fat. ~Not evaluated or reviewed by the FDA
Recommended Brewing Instructions: In a French Press: 1 oz of Cascara to 12 oz of near boiling water. Allow to sit for 3-4 minutes before plunging. Cold Brewed: Place the equivilent of 2 oz Cascara in a quart jar and fill with cold water. Place in the refrigerator for 24 hours before straining out the husks. Use within 7 days.
Cascara husks are great for the compost (spent or fresh). Many farms do just that with the leftover husks but it has been a tradition in many countries to export the coffee beans and keep the Cascara for themselves.