CASCARA - COLOMBIA - San Adolfo (Dried Cherries)

Cascara is the dried pulp of the coffee cherry. The name «cascara» is of Spanish origin and translates as «berry husk». This product also has other names, including:

«Husk» in some European countries.

«Buno» in Africa.

«Gishr» in Arab countries.

Cascara is produced either through washing or through dry processing. Cascara processed with the natural (dry) method typically has a sweeter taste.

The Territory of San Adolfo

San Adolfo is a rural coffee-growing area, located in the municipality of Acevedo, in the department of Huila, in Colombia.

The plantations lie along the mountain ridges and on the higher ground, often between 1,600 and 1,800 metres above sea level. The region is characterised by volcanic soils, a cool mountain climate and high levels of rainfall; all elements that help produce coffees with clarity, complexity and a well-defined acidity.

BROTH:
In an infuser, pour 200 grams of water between 95 and 100 degrees Celsius. The ratio we love most is 1:15 (1 g of cascara for every 15 g of water)
Let it steep for five or six minutes and, at the second minute, gently stir with a spoon.
At this point, pour the infusion into a cup, holding back the cascara.

COLD:
Put 14 grams of cascara in a pitcher and pour 200 grams of water at 100 degrees Celsius.
Let it steep for seven or eight minutes and, at the fourth minute, gently stir.

From here, you have two options.
The first: add plenty of ice, about eight or ten cubes, shake quickly, and pour immediately into the glass.
The second: add 80 grams of cold water and let it rest in the refrigerator for six to eight hours.