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    Cascara coffee cherry: Guatemala Jalapa Cascara Nano Lot

    • 1:30 cascara to hot water ratio, steeped for 5 min gives unbelievably sweet and clean cascara tea.
    • Exclusive to Kurasu. We've purchased the whole lot from a micro farm in Jalapa, Guatemala
    • Expiration Date: June 2021
    • Available in 60g, 150g and 500g (500g comes in a wholesale bag)

    Weight

    Unbelievably sweet and clean Cascara, produced with special “dry bicycle” de-pulping method

    Product

    Guatemala Jalapa Cascara Nano Lot

    Flavor note: Rosehip, plum, honey, clean aftertaste

    Area: New Oriente, Colis, Jalpa

    Variety: Pache

    Altitude: 1750~1867m

    Barista's comment: "Unbelievably sweet and clean Cascara, achieved due the careful handling, care, and “dry bicycle” de-pulping.  Just 5g steeped in hot water for 5min can make beautiful 180ml Cascara tea."

    Available in 60g, 150g and 500g (500g comes in a wholesale bag)

    What's Cascara?

    Cascara, also often referred to as "coffee cherry tea", is dried outer skins of coffee cherries. It has been considered a by-product of coffee making process, and often discarded in mass, if not used as a compost. Recently, however, cascara is gaining its popularity in specialty coffee scene as an exciting, new and tasty ingredients. After all, beautiful coffee comes from beautiful cherries- why waste?  

    This dark red, sun-dried fruit peel has a shell-like, leathery texture, and makes a tea-like infusion. The flavor is quite different from roasted coffee beans- sweet and a bit tart like rosehip or plum, and mellow as honey. Although it is caffeinated, the caffeine content is less than a brewed coffee for about 1/4 to 1/8.  

    You can explore quite a lot with it as well- you can make a syrup, or dried cascara can also be used as a "coffee flour", ground and mixed with wheat flour to be used in baking. Playing around with some spices like cinnamon and nutmeg to make it warmer and more fragrant infusion is also a known way to enjoy it. 

    What we love about introducing cascara at Kurasu is not just because it is especially high quality, gorgeous cascara, but because we feel that it is a wonderful way of up-cycling. As mentioned, cascara has been discarded most of the time, sometimes even causing a water pollution. Consuming cascara means less waste, less pollution, pioneering a new revenue source for the coffee farmers, all while enjoying a wonderful and curious encounter with coffee cherries.

     

    About the producer

    GOOD COFFEE FARMS, run by Mr. Carlos Melen is an organization that supports small sized farmers in Guatemala to produce great coffee, in sustainably and eco-friendly way. 
    Amongst their numerous intriguing activities and novel ideas, there is their Dry Bicycle Pulping method. The pulping machine runs simply by pedalling, and it requires no electricity, no water, and causes no pollution.

    Brewing Cascara Tea

    Brewing delicious cascara is really quite simple and doesn't require any techniques.

    The only adjustments are ratios and duration of brew which you can adjust depending on your flavor palate. The exceptional quality of the does not give astringency or negativity even when steeped for a longer time. 

    Here's how we're doing it in our cafes:

    Prep 7.5g of cascara. We'll use 200g of hot water from our hot water dispenser which is usually set to 96C (204F). Around 1:30 (1:25~1:35) cascara to hot water ratio seems to work best.
    Directly pour in hot water into a glass server, stop at 200g.
    We'll give some agitation to the cascara, a few vigorous stirs with a spoon. 
    Strain cascara after 4 min. We've tested up to 5 min, which gives good flavors but may take a bit took long a loose some temperature, especially in a fast cafe environment. At home up to 5 min is totally fine. Play around with the recipes!
    Enjoy!

    Customer Reviews

    Based on 13 reviews
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    W
    W.H.
    Unbelievably Cascara

    My first time cascara tea, very sweet and clean....I also try with ice... its unbelievable I will buy again

    M
    M.A.
    My first cascara tea

    This is the first cascara tea I’ve ever tried & I love it!! It’s sweet.

    L
    L.B.
    Unique.

    Absolutely recomended. An unique tasting experience.

    S
    S.A.

    very unique and different flavor & I absolutely love it

    A
    A.
    Very interesting flavor

    It's my first time tasting cascara and this one is delicious! The taste is very plum-like, yet very sweet as well. Definitely will try more soon!

    Our Roasting Schedule

    We roast all of our coffee in Kyoto, at our Fushimi Inari roastery, twice a week on Thursday and Sunday.

    We then pack and ship the freshly roasted beans out as early as on Monday, Wednesday and Friday (please note that our fulfilment operation closes on weekends.).

    The roasting date on your coffee will be between 14 days prior to your order, and while we try our best to ship as younger roast as possible, we actually recommend you waiting at least 1 week after the roasting date to enjoy the fully developed flavor, so if you receive a very fresh roast please let the coffee rest for about a week and give it a try!

    *Any order made after 12pm on Wednesday and Saturday will likely to be fulfilled on the next week’s roasting day.

    Green Beans

    We understand the quality of the raw material determines most of the quality of the end product. That is why the selection of green beans, and knowing the source and traceability is so important to us.

    We work with only reputable green bean importors - Cafe Imports, Nordic Approach, Umi no muko, along with directly sourcing from mirco lots from around the world. We make sure to understand as much as possible the farmers, their approach to harvest, processing, and logistics to reach Japan.

    Our Roast

    At Kurasu we roast with a 6 kg semi-hot blast type roaster made by a Dutch manufacturer, Giesen.

    The roaster helps us roast a coffee with a soft, complex flavour and texture.

    Coffee beans are naturally fragrant and have fresh and juicy acidity and sweetness of fruits. We make sure not to develop the roast too long and conscious to find the perfect balance to maximize the potential of each coffee.

    Quality Control

    We roast 2-3 times a week - at each session, right after roasting and on the day before the roasting, we check the quality of our roasted coffee.

    We pay close attention to the batches we adjusted the roasting profile for and any batches that show readings with any difference to usual.

    Roasting is an ever evolving process for us. There's always some small adjustments that can be made and we strive for ship out the best roasted coffee we can possibly produce.

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