Fancy a juicy cascara infusion from Bolivia of the Gesha variety? Here you can find the best
What is the Cascara? Cascara in Spanish means "shell" because this is exactly what it is about.
It is the outer part of the peel with the layer just below which is then the pulp of the cherry. The Cascara is very rich in sugars in the full ripening phase, which is why the harvest of the drupe is very important even when you want to produce the Cascara.
In particular, this Cascara comes from a Gesha variety grown in the Cucho Farm in Bolivia. It is obtained from the pulping of the cherries in the washed process (the drupes remain whole in this way). Cascara is generally not sold as an infusion fruit because it is difficult to process and dry properly.
It is used by farmers to make some infusions instead of coffee, while for the most part, it becomes an excellent organic compost.
Cascara infused coffee Gesha, can become an extraordinary product that can be used in different preparations, also thanks to its caffeine content (even if less than coffee), it is a pleasant energizer used as a hot infusion, or a refreshing drink on hot summer days, if used cold.
For more information, please read here: https://www.davidecobelli.coffee/il-cascara-cose-e-come-si-beve/
The recommended recipe for the Gesha coffee-infused Cascara:
- 5g of Cascara for 200g of hot water at 100 ° c,
- leave to infuse for 5-6 'and then serve (you can use an infuser, or filter before serving)
- follow the recipe for the infusion, then cool,
- serve together with ice cubes in a glass (it can be kept cold for at least 2-3 days in the refrigerator).
The Gesha Variety Cascara from Bolivia, in particular from Finca Cucho, is for us an extraordinary alternative to the more common energizing fruit infusions.