Honey honey, how you thrill me, a-ha
Country
Costa Rica
Region
West Valley
Farm
Santa Lucia
Producer
Ricardo Perez
Variety
Diverse
Mounting height
1600–1750 M.A.S.L.
Preparation
Dehydrated
Honeydew, Apricot & Black Tea
Cascara - the dried pulp of the coffee cherry - can be used to make a wonderful, aromatic infusion. Cascara is not only a treat, but also a symbol of appreciation for the whole coffee plant. It gives us a new perspective on the magic of the world of coffee. A drink for anyone looking for a gentle pick-me-up.
6g per dl of water
Temperature: 95°C
Leave to infuse for 5-6 minutes
Ricardo Pérez and his brothers Felipe and Marvin Rodriguez founded the Helsar de Zarcero processing centre in the early 2000s. Their aim was to control the quality of the coffee from their farms. Since 2012, they have been working with the University of Costa Rica to produce cascara that meets the highest food standards.
What is particularly exciting is that the cherries for the coffees used here have been grown and harvested specifically for Cascara production - in this unusual case, the coffee beans are just a 'by-product'! This special harvest consists of Caturra, Catuai and Villalobos coffees from Fincas Santa Lucía in Naranjo, Costa Rica.
After harvesting, the coffee cherries are taken to the Helsar de Zarcero on the same day. There the beans are removed along with the mucilage, while the pulp is washed, pasteurised and dried in a sterile environment.
