This time you can enjoy a delicious refreshing drink made from dried coffee cherries carefully grown in the Cauca region of Colombia. Coffea arabica, Caturra variety.
Description:
Cascara (Spanish for peel) is a fruity tea made from the dried skins of coffee cherries. Such "coffee tea" is the earliest coffee beverage ever made from the fruit of the coffee tree, according to available sources. In Yemen, it was brewed as early as the 9th century under the name Keshir (qishr). Coffee beans, as we know them here, are roasted seeds plucked from coffee cherries that ripen on coffee trees. On farms, the husks with the remains of the fruit pulp attached are used as a natural fertiliser. When dried, they smell like sweet raisins and the drink is most similar in taste to rosehip tea.
Preparationprocedure:
1. Pour 25 g of cascara into 500-750 ml of boiling water and leave to infuse for 6-8 minutes.
2. Drain.
Our tip:
Taste the iced coffee tea! Double the amount of cascara combined with cold water and refrigerate for 24 hours. This already beautifully sweet drink can be sweetened with honey or paneer. It tastes very good in combination with citrus and fruit syrups.
Processing:
Cascara in 100 g packets is processed with "High Pressure Processing" technology, which means a post-packaging non-thermal pasteurization method of food processing that uses high hydrostatic pressure (from 87,000 psi - 6,000 bar). This pressure inactivates pathogens in the food, extends shelf life and reduces to completely eliminates the use of preservatives.
Features and Benefits:
- Safer Food - HPP inactivates harmful microbiological activity in food without damaging vitamins, minerals, enzymes, antioxidants and other bioactive compounds. The technology also eliminates the risk of food contamination.
- Fresher and tastier products - foods retain freshness, taste, colour and appearance.
- Environmentally friendly - the technology reduces to eliminates the use of preservatives in food. No chemicals are used in the processing, only water.
- Less waste - HPP extends the life of products, ensuring quality and freshness until the end of the consumption cycle. For some products, we can achieve up to 90% less waste with this technology!
Processing:
The product is placed in an HPP container placed in a water environment. The water is compressed to create an instant hydrostatic pressure that applies equal force to all areas of the product. Flexible packaging transfers the pressure from the container to the product while still protecting it from the water.
Approximate caffeine content in coffee drinks:
Cascara 110 - 130 mg/l
Regular coffee 300 - 500 mg/l
Espresso 30 - 50 mg/portion
Store dry and at room temperature.
