CASCARA - COSTA RICA - HELSAR DE ZACERO
Unit price per
SENSORY DESCRIPTION
Sensory profile: Fruity and floral
Taste&Body: Sweet, juicy and finely acidic
Aromatic notes: Rose, hibiscus, red fruits, melon
TECHNICAL DESCRIPTION
| Package weight | 100g |
| Origin | Costa Rica |
| Area | West walley |
| Cooperative/Farm | Greetings de Zarcero |
| Microlot | tea shell |
| Altitude | 1700m |
| Variety | Caturra, Catuai, Villalobos |
| Process | Depulped/Pasteurized/Dehydrated |
| FARMGATE PRICE* | 12$/kg |
FULL DESCRIPTION
Rich in antioxidants, cascara is the peel and pulp of coffee cherries. Typically, when coffee is processed, the husk is a by-product of the process and ends up as waste or sometimes as compost/fertilizer.
Since 2012, the University of Costa Rica and Ricardo Perez Barrantes, Marvin and Felipe Rodriguez have been studying the possibility of creating food-grade cascara using modern technology and pasteurization. The process destroys or deactivates microorganisms and enzymes that contribute to food spoilage or disease risk, including vegetative bacteria, but retains all of the health benefits present in the cascara.
In an interesting reversal of roles, the coffees used have been harvested specifically to produce cascara: the coffee seeds are the "by-product" and not the other way around.
It has low caffeine (about the same amount of caffeine as green tea) and is incredibly stable over time.
Preparation:
Warm infusion:
- Put 10g of cascara in a carafe or tea infuser
- Pour 200g of hot water at 95-100°C into the jug and start the timer (we really like the 1:20 ratio!)
- Leave to infuse for 5-6 minutes.
- At the second minute, mix the drink with a spoon
- Pour the infusion into a hot cup, taking care to retain the cascara
Cold infusion:
- Put 14g of shell in a jug or in a tea infuser
- Deposit 200g of hot water at 100°C in the jug and start the timer
- Leave to infuse for 7-8 minutes.
- Al room minute, mix the drink with a spoon
- At the end of the infusion it can be done in two ways:
- WAY A: Insert ice cubes into the carafe (we recommend at least 100g/8-10 cubes) and shake quickly to cool the drink without melting the ice too much (even better if you have a shaker). Immediately pour the infusion into a glass of at least 300ml capacity, taking care to retain the cascara
- MODO B: Add 80g of cold water and leave to cool in the refrigerator for 6-8 hours.
(*) The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee (or cascara). Ultimately it is the most transparent price that can be found.
The following costs must then be added to the Farmgate price before arriving at the roasting plant:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling charges on arrival
- Costs of customs clearance and phytosanitary controls in Europe
- Transportation costs within Europe
How to choose:
ROASTING
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filter/Aeropress-type extractions, or for those looking for a coffee with a note of marked acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a touch of bitterness.
GRINDING
There are dozens of different grinds, it can be said that each machine or equipment needs a grind ad hoc.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Ibrik/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infuser:
QUANTO DURA?
Il caffè ha una durata limitata quando parliamo di qualità. Anche se in etichetta si può scrivere fino a 24 mesi, in genere il caffè di alta qualità, in pochi mesi ha perso la maggiorparte del sapore e dell'aroma. Consigliamo di berlo tra i 7 giorni e i 60 giorni dopo la data di tostatura (a patto che il sacchetto non sia mai stato aperto). Quando il sacchetto viene aperto, la qualità del caffè deteriora rapidamente sempre e in pochi giorni si perdono aromi e sapore. Purtroppo non sempre viene scritta la data di tostatura, sopratutto dalle aziende più grandi. Sui nostri pacchetti la trovi chiaramente scritta sul retro.
P.S. i nostri sachetti sono tutti confezionati con sotto vuoto e aggunta di Azoto, che prolunga la durata potenziale del prodotto.
How to:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Roasting within 30 days
- Fine Grind
- Water temperature around 90-92°
- A single serving of 8-9g (double of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 upwards) can ensure a better result.
Machines that also have a coffee grinder to grind "fresh" coffee are preferable
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Roasting within 30 days
- Medium-fine grinding
- Fill the boiler with water without going over the valve
- Put the ground coffee into the filter without pressing or making ontagnettes, simply level it at the edge
- Put on medium heat
- Wait for the liquid to rise through the chimney pot, without letting it bubble (TURN OFF AS SOON AS THE FLOW OF COFFEE STARTS TO GO FAST AND COLORLESS)
- Mix before serve
The Moka must only be washed with water and any neutral detergents (taking care to rinse thoroughly with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in timing and in weights, some advice:
- Quality coffee
- Roasting within 20 days
- Medium grind (medium coarse for Chemex)
- Filtered or bottle
- Water temperature around 90-94° depending on the coffee used (generally washed at higher temperatures)
- About 15g of ground coffee for every 250g of water (chemex at least 30g per 500g of water)
- Pre-infuse 30-40 seconds pouring in hot water for double the weight of coffee used
- Pour the water in two or three steps at will with a rotational direction being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light toast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Roast within 20 days
- Medium grind (or as preferred)
- Use filtered or bottled water
- Water temperature approximately 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion for 30-40 seconds
- Mix with the appropriate spoon
- Then pour the remaining water and close the cap
- Turn the aeropress upside down and press firmly but constantly until extraction is complete
- Total contact/infusion time of 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
