Cascara Tea - Santa Emilia, El Salvador
Syrupy sweet peach and nectarine with a salted caramel finish.
---Cascara literally translates into ‘skin’ or ‘peel’ in Spanish. When the cascara of the coffee cherry is dried carefully it can be steeped to produce an aromatic and lovely tea.
This cascara is grown by the environmentally conscious fourth generation of the Homberger family, on their Santa Emilia farm in El Salvador. The Homberger family has found a way to use less water than is traditionally required for this process, producing a soft, sweet, and complex flavour.
Size: 125g
--- Origin Info ~~~ Origin Country: El Salvador Producer: Hans Homberger Altitude: 900-1800 MASL Variety: Bourbon Process: Natural --- Brew Guide ~~~- Weigh 10gr Cascara per 300ml water into your teapot.
- Add 300g of 96deg C water (2mins off the boil) to the Cascara
- Steep for 4-10mins (weaker to stronger)
- Strain, serve and enjoy!
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Cascara Tea - Santa Emilia, El Salvador
Cascara Tea - Santa Emilia, El Salvador
Syrupy sweet peach and nectarine with a salted caramel finish.
---Cascara literally translates into ‘skin’ or ‘peel’ in Spanish. When the cascara of the coffee cherry is dried carefully it can be steeped to produce an aromatic and lovely tea.
This cascara is grown by the environmentally conscious fourth generation of the Homberger family, on their Santa Emilia farm in El Salvador. The Homberger family has found a way to use less water than is traditionally required for this process, producing a soft, sweet, and complex flavour.
Size: 125g
--- Origin Info ~~~ Origin Country: El Salvador Producer: Hans Homberger Altitude: 900-1800 MASL Variety: Bourbon Process: Natural --- Brew Guide ~~~- Weigh 10gr Cascara per 300ml water into your teapot.
- Add 300g of 96deg C water (2mins off the boil) to the Cascara
- Steep for 4-10mins (weaker to stronger)
- Strain, serve and enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Syrupy sweet peach and nectarine with a salted caramel finish.
---Cascara literally translates into ‘skin’ or ‘peel’ in Spanish. When the cascara of the coffee cherry is dried carefully it can be steeped to produce an aromatic and lovely tea.
This cascara is grown by the environmentally conscious fourth generation of the Homberger family, on their Santa Emilia farm in El Salvador. The Homberger family has found a way to use less water than is traditionally required for this process, producing a soft, sweet, and complex flavour.
Size: 125g
--- Origin Info ~~~ Origin Country: El Salvador Producer: Hans Homberger Altitude: 900-1800 MASL Variety: Bourbon Process: Natural --- Brew Guide ~~~- Weigh 10gr Cascara per 300ml water into your teapot.
- Add 300g of 96deg C water (2mins off the boil) to the Cascara
- Steep for 4-10mins (weaker to stronger)
- Strain, serve and enjoy!
