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Cascara - Dried coffee cherries

Cascara - Dried coffee cherries


Hibiscus - Honey - Apple


Origin : Costa Rica Hacienda Sonora

Varietals : Catuai, Caturra, Marsellesa, Sarchimor, SL-28


Preparation method : Infusion



  • Preparation tips :

    In infusion:

    In a French press coffee maker or teapot, put 40 g of cascara for 1L of simmering hot water (95°C Leave to infuse for 4 to 6 mins


    In syrup:

    In a French press, put 140g of cascara, 160g of sugar and cover with 400g (ml) of simmering water (95°C)

    Leave to infuse for 15 minutes and extract the syrup into a carefully washed bottle

    Once filtered, cover the cascara and sugar preparation again with 400g (ml) of simmering water (95°C) and leave to infuse again for 15 minutes

    Filter this second infusion into the first

    Leave in the fridge

    Serve at a 1/10 ratio with sparkling water or Tonic on ice

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