Producer: Oscar and Francisca Chacón
Farm: Las Lajas
Region: Sabanilla of Alajuela region
Variety: Caturra, Catuaí
Process: Black Honey
Altitude: 1500 masl
Harvested: 2023/2024
Cupping notes: Rosehip, hibiscus, sweet-sour cherries compote, dried apple peel, watermelon.
Cascara, the Spanish word for "husk," refers to the dried skins of coffee cherries. Brewing Cascara, whether hot or cold, provides a fascinating and sustainable way to savour every aspect of the beloved coffee plant, leaving nothing to waste.
Coffee beans, the seeds of the fruit known as the coffee cherry, are shielded by the fruit's protective layer as they mature. While coffee cherries are often converted into compost for use as fertiliser on farms, some forward-thinking coffee farmers also produce dried coffee cherries for consumption, giving rise to the delightful beverage known as Cascara.
Despite its origin from the coffee plant, Cascara possesses a flavor profile distinct from traditional coffee when brewed. As it is derived from the dried fruit, its taste more closely resembles that of an herbal tea or tisane rather than the familiar coffee notes.
In terms of caffeine content, Cascara typically contains approximately 25% or less of the caffeine found in coffee, even with an extended steeping period. Some attribute the reported energizing effects of Cascara to the sugars present in the dried fruit, adding an intriguing element to the overall experience for those who indulge in this unique and revitalizing beverage.
Our recipe:
Cascara can be brewed in a similar way to loose-leaf tea. You can use a French press, a teapot, or any method that allows you to separate the cascara from the drink that is produced in the end.
- 15 g of cascara
- add 400 ml of hot water at 96°C and stir 5 times
- wait 4 minutes
- strain the cascara and enjoy!
Cascara, Las Lajas, Costa Rica
Las Lajas, owned by third-generation coffee farmers Oscar and Francisca Chacón, stands out for its pioneering approach to coffee processing. Nestled near Costa Rica's Poas Volcano, the farm's 38 hectares are divided into parcels cultivating diverse shade tree species, resulting in unique micro-climates.
The farm's name, Las Lajas, originates from the Spanish version of an Arabic word associated with indigenous-crafted stone artifacts found during its initial planting. Various lots on the farm employ different coffee processing methods, including natural, honey, or washed, allowing for the creation of distinct products within a contained area.
With an 80-year tradition of coffee farming, the Chacón family faced adversity when their father succumbed to a pesticide-related illness in 1980. In response, Oscar and Francisca courageously transitioned to organic farming, despite the absence of premiums for organics at the time. Their pioneering decision aimed at building a healthier farm has since influenced the industry. Las Lajas remains one of the first and few certified-organic farms in Costa Rica, leaving a lasting impact on sustainable coffee production.
