Cascara is the dried pulp of the coffee cherry once it is removed from the seed.
The coffee that contributes to this lot is from Naranjo and was specifically picked to become cascara. After the coffee was harvested and depulped, the cherry skins were washed, pasteurized, and dehydrated in a sterile facility.
The brewed drink has note of tart citric acidity with flavors of apple juice, raisin, florals, and oolong tea and woody aftertaste.
