A brew without bitterness — even after eight minutes
Cascara is the dried fruit flesh of the coffee cherry. What
the coffee world has discarded for decades results in a brew
of surprising finesse: yellow and clear like a white wine, with
notes of rosehip, hibiscus, and lime. The special thing: Even after
eight minutes of steeping, this brew remains soft and free of
bitterness — something that even many specialty cascaras cannot
achieve.
The Origin
The
coffee cherries of the Arára (Arabica) variety are washed, depulped,
and the husks are gently dried. The crucial step is
the refinement: whole, intact husks with a bright yellow
extraction — a clear signal of freshness and careful
processing.
The Processing
The coffee cherries of the Arára (Arabica) variety are washed and then refined. After depulping — the separation of the bean and pulp — the husks and pulp are gently dried. The crucial step is the refinement: Diogo does not treat his Cascara as a by-product, but as an independent delicacy. The result is whole, intact husks with a bright yellow extraction — a clear signal of freshness and careful processing.
The Cup
Rosehip
and hibiscus on the nose, fruity and floral. On the palate, lime,
bright and zesty, followed by a natural sweetness reminiscent of
dried berries. No bitterness, no earthiness.
Low in caffeine, rich in antioxidants.
Preparation
Hot Brew: 10–15 g coffee cherries per 1 liter of water (about 95 °C), let steep for 5 minutes, strain. Sweeten to taste.
Cold Brew: 20 g per 1 liter of cold water, let steep in the refrigerator for 8-12 hours.
With Carbonation: Top the finished extract with sparkling water.
As syrup: Reduce the infusion with sugar 1:1 — perfect for cocktails, lemonades, or over vanilla ice cream.
Goes well with: Summer evenings,
as a non-alcoholic alternative to white wine, with fruity desserts.
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