Producer and Region

This cascara comes from Finca Santa Isabel, located in Fraijanes, Guatemala. The farm, founded in 1899, is managed by Alex Keller and operates under organic and biodynamic principles. Coffee trees grow under a dense, shaded canopy, preserving the natural ecosystem.

Cultivation and Processing

Finca Santa Isabel sits at 1,200–1,400 meters above sea level, where coffee cherries are harvested manually. Once picked, the cherries are dried with the skin intact on raised beds for the first few days, then finished on patios.

After drying and a resting period, the coffee is pulped, and the skins are carefully recovered. The cascara is sieved to remove dust and small particles, ensuring a clean and high-quality product. The result is an organic-certified cascara, reflecting the farm’s commitment to sustainable and biodynamic practices.

This is our first selection of cascara, and we are very pleased with the results and the collaboration behind this project.

Flavour

Expect a naturally sweet and fruit-forward infusion with notes of dried hibiscus, raisin, and honey-like sweetness. The gentle drying process preserves a refreshing and balanced profile, perfect for both hot and cold brews.

Suggested Brewing Recipes

• For a hot brew, use a ratio of 1/35 (e.g. 14g cascara for 500ml) and water at 95°c. Stir at 4min, serve after 7min infusion.
• When cold, use a ratio of 1/30 (e.g. 25g cascara for 750ml) and water at room temperature. Mix, and serve after 8hrs of infusion.