ACOGMAC Cascara Tea

Cascara tea is a popular drink in some coffee-growing nations, notably Bolivia, and in Yemen, are made up of dried skins of coffee cherries collected after the coffee beans have been de-pulped from the cherries.

This cascara is from Atok Arabica Coffee Growers Marketing Cooperative (ACOGMAC) in Atok, Benguet; renowned by coffee enthusiasts across the country for its distinctive smooth and chocolatey sweetness along with its fruity aroma. No surprise, it’s consistently been recognized since 2018 as the best Arabica coffee in the country by no other than the Coffee Congress of the Philippines.

Cascara means husk or skin in Spanish, is known to be high in antioxidants, and tastes different from coffee and has been described as somewhat sweet and cherry-flavored, surprisingly pleasant.

How to Brew Cascara (The Coffee Cherry Tea)

In this video, the The Roasters Pack show you how to brew the husk or dried skin that comes from the coffee cherry. This beverage is known as Cascara or The Coffee Cherry Tea. Cascara is actually quite a popular beverage in coffee producing countries like Boliva, Ethiopia & Yemen. 

How to Brew Cascara // Dwellers Coffee

  • 1:20 Brewing ratio (cascara to water) 
  • Steep for 8-10 minutes in 200* water

Bolivian Organic Cascara

Cascara, also known as Sultana is a traditional drink in Los Yungas of La Paz, Bolivia. Over time, it has expanded to the rest of the country quickly due to the delicious taste & health benefits. It is typically developed by small coffee producers as a way to get the most out of their crops by even using the outer shell of the coffee beans.

This Cascara was harvested from Bolivian Organic SHB EP crops contributed by small holders in the Caranavi region. Cascara - the word for “shell” or “husk” in Spanish - is the dried coffee cherry hull that is normally discarded during processing. The habit of discarding the hull as a simple byproduct was found to be regrettably wasteful, because it can be prepared as a sweet and highly caffeinated tea.

Caranavi, located north of the department of La Paz city,150 kilometers from the capital, is the center of Bolivian coffee production. Its fertile soils and ideal altitude of mountains gave Bolivia the potential to produce fine and unique exotic flavor coffees.

*For best results, use about 18 grams of cascara to 250 grams of 93°C water. Allow it to steep for 5-7 minutes, strain, and enjoy.

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