How to Brew
Makes a more concentrated smaller brew, our prefered method. Fill your portafilter to the brim with cascara. Pre-infuse the cascara by turning on the espresso machine for 3 seconds. Wait 30 seconds and pull a shot to your liking, between 50-10 grams.
Makes a lighter more delicate brew. Use a 10:1 water to cascara ratio. Rinse your paper filter and pour slowly in circular motions until you hit your desired weight. For a stronger brew, you can pack down the cascara with a spoon after intially wetting then pour the rest of your desired weight.
Makes a more robust brew, perfect if you like a larger, stronger cup. Steep in a french press or any other tea brewer for 3-6 minutes depending on your prefered stregth. We recommend a 20:1 ratio cascara to water ratio, but recommend experimenting to find your ideal ratio.
Handpicked by Ron Cortez
We're thrilled to introduce our first product release from Finca Amalita, our family farm nestled in the volcanic slopes of Naranjo, Costa Rica. Our dedication to producing experimental coffees with innovative processes sets us apart from the rest. Our first release of this cascara was naturally dried in the sun for 24 hours and immediately brought to the United States for a fresh and unique flavor experience unlike any cascara currently on the market. The result is a tea with a remarkable depth of flavor and amazing sweetness that is sure to impress any coffee consumer.