honduras coffee
Coffee Cascara - Pulp Tea
by caribe coffee co. roastery · morpeth, uk
you'll taste jasmine before hibiscus. this is coffee cascara - pulp tea, an anaerobic honduras from caribe coffee co. roastery.
jasminehibiscusfloralblack teatea-likehoneyhoneycombmilk chocolatedark chocolateherbal
the bean
- origin
- honduras
- region
- marcala
- process
- anaerobic
- roast
- medium
- status
- in stock
coffee cascara is a tea brewed from the dried husks of coffee cherries, not the bean itself. this one comes from marcala, honduras, processed anaerobically, which deepens its complexity. in the cup it sits closer to tea than coffee, with jasmine, hibiscus, and black tea up front, backed by honey, honeycomb, and a hint of milk and dark chocolate, with a gentle herbal finish. brew it like a loose-leaf tea: steep the dried husks in hot water around 85-90°c for four to five minutes, adjusting steeping time to dial up or pull back the floral and chocolate character.
common questions
What does Coffee Cascara - Pulp Tea taste like?
it tastes floral and tea-like, with jasmine and hibiscus leading, followed by honey, honeycomb, and notes of milk chocolate and dark chocolate, with a herbal undertone throughout.
How is Coffee Cascara - Pulp Tea grown and processed?
the coffee cherries are grown in the marcala region of honduras and undergo anaerobic processing, after which the dried husks are separated from the bean and used to make this pulp tea.
How should I brew Coffee Cascara - Pulp Tea?
brew it as you would a herbal tea, steeping the dried husks in water just off the boil at around 85-90°c for four to five minutes, then strain and adjust steep time to suit your taste.
about caribe coffee co. roastery
all coffee from caribe coffee co. roasterymorpeth, uk
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