the cascara
Cascara is made from the dried fruit of the coffee cherry. Brewed like tea, it creates a naturally sweet and fruity drink with a gentle caffeine kick.
This cascara comes from Las Lajas in Sabanilla de Alajuela, Costa Rica, where Catuaí and Caturra coffee cherries grow at altitudes between 1,400 and 1,600 metres. Las Lajas in Costa Rica is one of the country’s most renowned coffee farms.
In the cup: sweet and spiced, with a warm, comforting character reminiscent of freshly baked pie.
the roaster
Meron is a specialty coffee company based in Romania, driven by curiosity and a desire to explore coffee beyond the usual cup.
With this cascara, they turn their attention to another part of the coffee cherry: the fruit surrounding the bean. The result is something familiar, yet completely different.
the farm
Las Lajas is located in Costa Rica and is run by Oscar and Francisca Chacón, third-generation coffee producers known for their meticulous approach to quality.
Only ripe coffee cherries are selected and carefully dried, allowing the fruit’s natural sweetness and character to shine.
the process
After harvesting, the coffee cherries are carefully dried. Once the fruit is separated and dried, it becomes cascara: the outer skin and pulp of the coffee cherry.
Brewed like tea, it offers a completely different way to experience coffee.
recommended recipe
12,5 gram cascara
180 ml water @ 90 degrees
4-5 minutes steep time
