The cascara is an extraordinary infusion obtained from the dried coffee pulp, a real rare delight for coffee lovers!
Origin: Santa Clara, Volcàn
Finca: Finca Hartmann
Growth altitude: 1300 mt a.s.l.
Processing method: Natural
Cascara, is a Spanish word that means skin or shell. It's the peel or pulp of the coffee fruit. Immediately after harvesting, the coffee cherries are de-pulped.
The beans are then left with their pulp to dry in the sun.
This cascara is comes from the pulp of the precious Geisha variety cofee cherries. This coffee is grown in the Finca Hartmann, in the region of Santa Clara, which is a Volcan in the Central American state of Panama. According to organic cultivation practices, no pesticides or chemicals are used to grow this coffee. The coffee cherries are harvested at 1300 meters above sea level.