10kg left of the Cascara
Posted by Anette Moldvaer and posted on November 10, 2008
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Just to let people know that we are now down to our last 10kg of the Finca Mauritania Cascara. (That’s about 50 bags left)
People’s feedback has been great, and we are now working on getting some information on caffeine content and other information for future use.
We’re glad people around the world have been enjoying it - we are going to miss it when it is gone! (We might keep a sneaky kilo for ourselves for ‘emergencies’!)
Fingers crossed we can source more for next year!
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5 Responses to “10kg left of the Cascara”
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Really gonna be portioning myself now :-S as I love this stuff.
Would be interested if it’s possible to get some from other estates to see if the taste difference is as noticable as it is with coffee.
Really hoping you get some next year so I can get some more.
–Alex
Hi Alex
We are working on getting it from two different farms because we are as curious as you! No promises - but we’ll try our best.
Okay, so I tried the Cascara today - 20g in a 1 lt. french press (w/o the plunger of course).
The first cups were pretty light in flavor - certainly sweet, but without much character. I feel like it was under-extracted, so I left half the water in the press and let it sit for another 4 minutes. This cup was much stronger - perhaps a hint over-extracted. I got a distinct ginger aroma, cranberry acidity, and some finishing notes of apricot. Very interesting!
I’ve heard from people who have tried this at our farm, and they grimaced when I mentioned the idea. The note they had was that it tasted like vinegar, which I can see lurking behind the cranberries I tasted.
Was there any particular method to the drying process?
The coffee was producing using Aida’s Pasa method. The cherries are dried on the tree past ripe and the picked, sorted to remove any rotten/fermented cherries and then dried further on patios. Counter Culture Coffee have been selling the Pasa coffee, and a few different companies got some of the Cascara.
We think it can be very tasty when brewed just right - though I can imagine it producing a very different taste depending on how it was processed.
So I was serving you Cascara at one coffee event here in Prague and as far as I can tell people really enjoyed it … and I do very much too:) Lots of questions regarding the caffeine content…how significant is it in the dried pulp?