Cascara Panama Geisha – dried coffee fruits, husk of coffee
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Description
Cascara Panama Geisha – intense fruity flavour
Cascara is dried coffee fruit, which has a fruity and sweet taste. They are extracted during the processing of the coffee bean. Enjoy a true rarity - cascara from Panama made from the botanical variety of arabica - geisha, which is considered the most delicious kind of.
In the taste of Cascara Panama Geisha you will find the power of fruit flavor and notes of hibiscus, cherry and cranberry.
This excellent arabica variety, takes part in many competitions for baristas, but also wins any competition for the best coffee grown by growers - Cup Of Exellence.
What is a cascara?
"Cascara" means "peel" in Spanish, the husk that surrounds the fruit. The dried coffee fruit has won the hearts and taste buds of coffee lovers around the world.
Cascara is nothing more than the separated skin of the coffee cherry from the bean. It would seem to be a worthless waste, yet you can get a refreshing brew from it.
The fruity taste of cascara will take you to a completely different coffee dimension. The brewed infusion resembles the taste of tea made from dried cherry and plum fruits.
Brewed cascara contains less caffeine than coffee, so it is a great alternative for people susceptible to its effects, pregnant women, breastfeeding women. Enjoy a unique flavor worth experimenting with.
What does Cascara Panama Geisha taste like?
Aroma and flavour
Dried cranberries, hibiscus and cherries - that's exactly the kind of flavor expect in Panama Geisha cascara. It is worth experimenting with different methods of brewing cascara to bring out interesting flavors!
Character
If you like intense fruit flavors, go ahead and reach for Geisha Panama Cascara. Fruity flavors will be perfect in cold brew but also in standard cascara brewing.
How we can brew cascara? It is easy!
Here are the proportions and brewing method that you can reproduce in any AeroPress, Largo from Hario, or even a regular jug or jar.
If you don't have your Largo and AeroPress yet, you can buy them in our store, you certainly won't regret it!
Use 12 g of cascara
Total brewing time: 8 minutes
We will use 300 ml boiling water
Use boiling water, the thermometr should display around 100°C
Prepare any vessel of the following type: pitcher. It can also be an AeroPress or Largo! Warm the water in the kettle, measure the cascara and heat the hot water vessel in which you will brew and prepare something to stir the brew.
Do you have everything? Well, here we go. Pour 12 g of cascara into an AeroPress, Largo or any vessel such as a pitcher. Pour the whole thing with water to 300 ml and wait 8 minutes.
While the cascara is brewing, stir it 4 to 5 times.
If it's been 8 minutes all you need to do is quickly squeeze the coffee through the AeroPress, pour it from the Largo or any other vessel you use through a strainer.
Dried coffee berries steamed in various ways
Brewing cascara can be done in a couple of different ways. Below we have added a basic recipe that you can use. You can also find an article on brewing cascara on our blog, from which you can learn:
- How to make a spicy cascara infusion,
- How to make cold brew from cascara with berries (or without berries),
- How to make mulled white wine with cascara or "mulled wine" without percentages.
Highlights of Cascara Panama Geisha
Cascara Panama Geisha - details
- Terroir: Chiriqui, Boquete, Panama
- Farm: Finca Emporium
- Producer: Graciano Cruz
- Altitude: 1800-1900 m n.p.m.
- Specie: Coffea Arabica
- Varietal: Geisha
- Processing: anaerobic natural
- Quality: this cascara is obtained from specialty microlots
- Harvest: current crop
Explore the cascara plantation - Finca Emporium
Finca Emporium is a plantation owned by Graciano Cruz, a pioneer of natural processing in Panama. The grower is focused on growing coffee beans that score high in the specialty segment every year.
Most often, the coffee fruit is processed using the dry method, but Graciano Cruz also likes to use anaerobic processing, combined with natural. The processing combined with the specific microclimate of the Boquete region and terroir yields a harvest of coffees that stand out for their exceptional flavor.
Coffee growers at Finca Emporium take care of biodiversity - coffee plants grow in the shade of forest trees and fruit trees - oranges, tangerines, citrus, avocados, guava. The entire coffee drying process takes place on elevated African beds built from locally sourced bamboo.
What is an anaerobic natural coffee processing?
Natural anaerobic is a type of coffee processing that involves fermenting freshly picked whole cherries in sealed tanks or barrels. After fermentation, the coffee cherries are dried on special tables.
In recent years, coffee grower Graciano Cruz has been processing most of its coffees with anaerobic processing. Fermentation in barrels at the Finca Emporium plantation is as long as 48 hours. This long fermentation produces full and intense fruit flavors.
After the fermentation of the cherry, fruits are dried on african bed for 20 days, and then moved to Boquete, to dry mill, where are hulled before export.
After peeling the green beans of the dried coffee pulp and skin, and many hours of sorting we get our product - cascara. The dried coffee fruit will still need additional drying, after which it will be ready for transport.
Geisha - why is it an outstanding arabica variety?
If you're looking for a truly unusual, exclusive coffee or cascara with a distinct flavor character that stands out from all the other classic varieties, try geisha! This variety not only has a fantastic taste, but also an interesting history.
The arabica species originated in Ethiopia, where it is called gesha, and one of the villages in the country was also named in its honor. Gesha made its way to Panama via Tanzania and Costa Rica, where it found its way in the 1950s, cultivated for its high resistance to coffee leaf rust. In Central America, it gained a new name - geisha.
It wasn't until 2004 that Daniel Peterson, a grower at Hacienda La Esmeralda, was surprised to discover that the fruit, from strangely tall bushes, looked extraordinary on the tasting table. The Peterson family decided to separate geisha coffee cherries from other varieties and organized the first-ever online coffee auction. Over the next few years, geisha was able to change the entire coffee world.
To this day, geisha from Panama, Costa Rica and Colombia are chosen by baristas at international coffee competitions. This variety became famous for its unique taste and conquered the coffee world.
How is coffee grown in Panama's Boquete region?
The coffee is grown in three regions located around three volcanoes: Volcán Baru, El Valle and Le Yeguada. These regions have unique microclimates, rich volcanic soils and are cooled by moderate breezes blowing from both the Pacific and Atlantic.
When winds blowing from the north pass over the mountains, they create a fine mist called bajareque , which lowers the temperature around coffee plantations on the mountainsides and slows down the ripening of the cherries. When the cherry ripens more slowly, it accumulates a higher concentration of sugar and more of the volatile oils that make the coffee so sweet, complex and delicious.
Boquete and Volcán are separated by a volcano called Volcán Baru. Strong transportation and processing infrastructure in both regions, including well-managed wet and dry mills, are important factors contributing to the high quality of production produced in these regions.
How is coffee grown in Panama?
European immigrants brought coffee to Panama when they settled in the region in the late 19th century . The first area where the first European settlers planted coffee was Chiriqui province ("moon valley" in the language of the indigenous peoples who once inhabited the region). Today, the province remains one of Panama's main coffee-producing regions.
Early plantations were located in coastal areas, but due to low altitudes, these farms were plagued by pests and disease, and as a result, arabica cultivation soon moved to the mountains.
A brief history of cascara - where did the custom of brewing coffee husk come from?
It can be said that cascara is obtained according to a new way of recycling the peel, meanwhile, dried coffee fruit has been drunk for centuries, ever since the first coffee processing was developed.
Ethiopia, Yemen and Bolivia were the first countries to brew an infusion from the dried fruit. Cascara is a popular beverage in most coffee-growing countries. In addition to its traditional use, coffee growers use inferior batches to prepare compost.
In Bolivia and Yemen, cascara is part of the culinary culture. In Yemen, the brew made from cascara is qishr - a staple of Yemeni culture. Making this drink is said to be a ritual in itself. In Yemen, cascara tea was consumed even before coffee brewing as we know it. In Somalia, such a brew is called, literally translated, a bun.
Qishr is also significant in Yemeni culture as an element of hospitality. Guests often receive qishr when visiting and socializing with friends and family. It is also a suitable drink after a meal, as its simple ingredients aid digestion.