Cascara reveals a little-known side of the coffee plant. Prepared with the dried pulp of the coffee cherry, it results in a sweet, fruity, and surprisingly refreshing infusion—perfect for discovering coffee from a different perspective.
Our cascara comes from the El Rincón farm in Naolinco, Veracruz, where our friend Gabriel Orduña produces it from the pulp of Typica coffee cherries.
A small detour from the beaten path… but one well worth taking.
