Description
Helsar de Zarcero Micromill is owned by Ricardo Pérez and brothers Felipe and Marvin Rodriguez and was built in the early 2000s in order to control the processing (and therefore the quality) of their farms. Since 2012, the University of Costa Rica and Helsar Micromill have been researching the possibility of creating food-grade cascara using modern technology, pasteurization, and specialization. In an interesting role reversal, the coffees used here were picked specifically to produce cascara—the coffee seeds are the “by-product” in this unique case! Caturra, Catuai, and Villalobos coffees from fincas Santa Lucía and Anonos in Naranjo, Costa Rica, comprise this special lot.
After being harvested, the cherries are transported on the same day to a facility to be specially processed: The seeds in their mucilage are whisked away, but the removed pulp is washed, pasteurized, and dehydrated in a sterile environment to keep it free of pathogens, debris, and other not-delicious stuff commonly found in “regular” cascara.
Cascara means “peel” or “skin” in Spanish, and is made from the dried fruit (“cherry”) of the coffee bean. While very popular in other areas of the world, it is fairly new in the United States. Cascara has a tart, yet sweet flavor that somewhat resembles cherries, though it is more similar to apple cider or tamarind. You can drink it as is, or add a cinnamon stick or a couple of cloves. This fruity infusion has caffeine (about 1/4 of the amount in a cup of coffee) plus antioxidants and vitamins, making it a natural energy drink.
Steeping Time – 5 Minutes
Water Temp – 212 F
Dried coffee fruits (“coffee cherries”).
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