cascara (coffee cherry)
Jairo took over his family farm 35 years ago when his father got sick and couldn't manage any longer, after a few years Jairo managed to purchase his own farm and still grow coffee today. At Finca La Villarazo they have experimented with different ways of producing cascara, which is the cherry of the coffee seed. They discovered that the best results were achieved then they milled the cascara from naturally processed coffee, they have been dried on raised beds for 15 days.
Choose in the size section whether you want a single varietal or the tasting pack.
|Pink Bourbon||Masl: 1400-1450|
|Peach and chamomile tea||Region: Quindio|
|Producer: Jairo Arcila|
|Blueberry, Honey, stonefruit||Varietal: Castilo and Pink bourbon|
To brew the cascara we recommend 7g in 200 ml water and allow to steep for 8 minutes.