Congo

Cascara, the Spanish word for husk or skin, is the dried peel and small amount of pulp that surrounds the coffee seed. For centuries, it was considered a by-product of coffee processing, often discarded or used as compost. Today, however, it has found new life as the base for unique and aromatic infusions.

Brewed like tea, cascara allows you to taste a different side of coffee: not the roasted seed, but the fruit itself, with its fruity and floral notes. This amber-colored beverage, with its distinctive aromatic profile, tells the story of the communities that produce it and represents a virtuous example of sustainability, giving value to a part of the coffee cherry that was once discarded.

This cascara comes from the Democratic Republic of Congo, specifically from the Nord Kivu region, one of the country’s most suitable areas for coffee cultivation. It is produced by the Collective Coffee Growers, a group of small-scale farmers who, through training programs and the distribution of selected seedlings, have achieved outstanding quality standards.

The cherries of the Red Bourbon variety, handpicked at altitudes between 1500 and 1600 meters, are selected based on their sugar content (Brix) and then dried slowly in the sun on raised African beds. This method preserves fruity and floral notes, prevents unwanted fermentation, and ensures a clean and aromatic product.

In the cup, this cascara reveals an elegant and distinctive profile with notes of lemon tea, black tea, and Elderflower

Brewing recipe – Infusion

• Heat the water to 93°C (or bring to a boil, then let it sit for 30 seconds)
  
• Pour the water into a French Press or teapot
  
• Add 7 g of cascara per 250 ml of water
  
• Let it steep for 5 minutes
• Pour into a cup and enjoy: as it cools, new aromatic notes will emerge