CASCARA - COSTA RICA - FINCA SANTA FELICIA Y ANONOS
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Attention, Cascara is the coffee cherry, not coffee beans!
FARMGATE PRICE
FARMGATE PRICE: 12USD
The Farmgate price is ultimately the real price paid to the farmer who produced the coffee (or cascara) at origin. It is ultimately the most transparent price you can find.
To the Farmgate price, the following costs must be added before reaching the roastery:
- Packaging costs
- Handling costs at origin
- Logistics costs (shipping and customs duties)
- Handling costs upon arrival
- Customs clearance and phytosanitary inspection costs in Europe
- Transport costs within Europe
SENSORY DESCRIPTION
Sensory profile: Fruity and floral
Taste & Body: Sweet, juicy and finely acidic
Aromatic notes: Rose, hibiscus, red fruits, melon
TECHNICAL DESCRIPTION
| Origin | Costa Rica |
| Area | West walley |
| Cooperative/Farm | Finca Santa Felicia & Anonos |
| Microlot | Cascara tea |
| Altitude | 1700m |
| Variety | Gesha |
| Process | Depulped/Pasteurized/Dehydrated |
FULL DESCRIPTION
Rich in antioxidants, cascara is the skin and pulp of coffee cherries. Typically, when coffee is processed, the skin is a by-product of the process and ends up as waste, or as compost/fertilizer.
Since 2012, the University of Costa Rica and Ricardo Perez Barrantes, Marvin and Felipe Rodriguez have studied 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 the health benefits present in cascara.
In an interesting role reversal, the coffees used were specifically harvested to produce cascara: the coffee beans are the "by-product" and not the other way around.
It has a light caffeine content (about the same amount of caffeine as green tea) and is incredibly stable over time:
PREPARATION
Hot infusion:
- Put 10g of cascara in a carafe or in a tea infuser
- Pour 200g of hot water at 95-100°C into the carafe and start the timer (we really like the 1:20 ratio!)
- Let infuse for 5-6 minutes.
- At the second minute, stir the drink with a spoon
- Pour the infusion into a warm cup, taking care to hold back the cascara
Cold infusion:
- Put 14g of cascara in a carafe or in a tea infuser
- Pour 200g of hot water at 100°C into the carafe and start the timer
- Let infuse for 7-8 minutes.
- At the fourth minute, stir the drink with a spoon
- At the end of the infusion it can be done in two ways:
- METHOD A: Insert ice cubes into the carafe (we recommend at least 100g/8-10 cubes) and shake quickly to cool the drink without melting too much ice (even better if you have a Shaker). Immediately pour the infusion into a glass with a capacity of at least 300ml, taking care to hold back the cascara
- METHOD B: Add 80g of cold water and let cool in the refrigerator for 6-8 hours.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong 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 hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when it comes to quality. Although the label may state up to 24 months, generally high-quality coffee loses most of its flavor and aroma within a few months. We recommend drinking it between 10 and 60 days after the roasting date (provided the bag has never been opened). Once the bag is opened, the coffee quality deteriorates quickly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always printed, especially by larger companies. On our packages, you will clearly find it written on the back.
P.S. all our bags are vacuum-packed with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 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
