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Now for something a little different.
Cascara, the name derives from the Spanish word for the coffee cherries, which is exactly what this is. From a selection of farms in Burundi during processing when the fruit is fermented slightly and washed off it is then collected and sun dried until dehydrated once more. This gives farmers the new avenue of also selling the fruit of the coffee tree and not just the seed.
It can be treated like any dried fruit and used to make teas/tisanes, syrups, deserts or any form of cooking. Personally we like a good hot cup of tea and a cold syrup for cocktails and sodas, covering all our bases.
What does it taste like? Well coffee cherry of course, but if we were to approximate it, like black cherry, plum, a hint of black tea.
Taste/Aroma Notes:
Roast Level: None - Sun dried fruit.
Region: Bujumbura
Varietal: Red Bourbon
Altitude: 1700-1900 masl
Process: Side product of washed and honey processes.
We recommend use with: Loose leaf teapot or cafetiere, recipe below. Also works as cold fruit infusion.
Shipping info: Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability)
Recommended brew recipe:
Hot Tea: 6-7g of cherry (8 teaspoons/3 tablespoons) to 250g of water just of the boil, steep for 3.30-4 mins. This will yield a nice balanced and mid weight tea that will show off all the aspects coffee cherry has to offer.
For a stronger tea, up the dose to 10/12g of cherries, of lighter increase your water to 300g.
Cold Brew: Works really well steeping for 24 hours in a mason style jar in the fridge with 8g of cherry to 300g of water. Modify to taste after the first batch.
Coffee cherries are fully compostable and will also go in food waste.