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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.

W smaku znajdziesz nuty kwiatów, miodu, dżemu malinowego, ale też gałkę muszkatołową, zielone jabłko i czarną herbatę.

 

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.

 

Sweetness
Wysuszenie skórki owoców kawowca po zastosowaniu specjalnej metody może skrócić czas parzenia w cold brew nawet o kilkanaście godzin. Cascara do niedawna uważana była za bezwartościowy odpad w postaci miąższu kawowca. Napój znany zaczął być w Europie około 10 lat temu. Cascara Panama – zalej ją zimną wodą, zrób cold brew i doceń, że smakuje lepiej niż owocowa herbata. Ma mniej kofeiny od kawy, a opakowanie starczy Ci na wiele parzeń. Podczas zaparzania owoców kawowca, dzięki zastosowaniu specjalnej metody, jaką jest largo, możesz wyciągnąć z cascary jeszcze więcej smaku. Cascara to nie napój znany, a szkoda, bo wysuszenie skórki kawowca dzięki zastosowaniu specjalnej metody to świetny zabieg.
Dessertiness
Dodaj do naparu świeży cynamon i ciesz się z tego jaki słodki smak mają wysuszone owoce Cascara Panama Geisha. Cascara Panama – to suszone owoce kawowca, dzięki którym będziesz się cieszyć wyjątkowym smakiem. Wysuszone owoce pochodzą z obróbki naturalnej.Cena regularna cascary to 93 złote, jednak zawsze możesz zapisać się do newslettera i poznać ciekawą historię kawy.Dzięki kraju pochodzenia cascary, który ma ciekawą historię z kawą w tle, docenisz intensywność jaką mają suszone skórki kawowca. Skórkę kawowca suszy się na słońcu oraz dzięki zastosowaniu specjalnej metody obróbki.
Fruitiness
Julio Melendez to jeden z popularnych producentów cascary ale też kawy. Coffee Arabika to zrównoważone uprawy owoców kawy. Cascara Panama ma kofeinę ale jest jej mniej niż w kawie. Podczas wyschnięcia, ziarno oddzielane jest podczas procesu jakim jest wysuszenie skórki. Cascara Panama to idea nowego sposobu recyclingu skórki kawowca. Wysuszenie skórki to proces, którzy plantatorzy kawy chętnie stosują na swoich plantacjach. Słodki smak miąższu kawowca to zasługa suszonych owoców kawy. Wysuszone owoce są świetne do naparu, świeży cynamon to też świetny dodatek. Suszone owoce kawowca – Cacara Panama to orzeźwiający napar. Cascara do niedawna uważana była za bezwartościowy odpad z naturalnej obróbki.

 

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!

owoce kawowca, czyli cascara – nie da się uzyskać jej z niedojrzałych owoców! Use 12 g of cascara

Gałka muszkatołowa to też świetny dodatek do parzenia dojrzałych owoców i skórki. Total brewing time: 8 minutes

Miąższ osiągający odpowiednią wilgotność na plantacji jest poddany kolejnemu procesowi: czas na suszenie. We will use 300 ml boiling water

Konieczne jest nie zalewanie owoców kawowca zimną wodą! W przeciwieństwie do pestki musi parzyć się dłużej. Use boiling water, the thermometr should display around 100°C

 

Napój owocu kawowca z jego miąższu i skórki (suszu) powstaje już na plantacji i jest pity jako pyszny napar w słońcu. 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.

Cascara nie równa się kawie, jednak owoc kawowca jest naprawdę ciekawy w smaku w zależności od odmiany. 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.

Owoc kawowca możesz zaparzyć jako cold brew, postępuj tak jakbyś parzył ziarno kawy. While the cascara is brewing, stir it 4 to 5 times.

Temperatura, czas parzenia herbaty ale też ziarna kawy do jej smak, który może zainteresować każdego. 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.

Panama – region, w którym cascara ma smak dżemu malinowego. Owoce kawowca smakują jak zielone jabłko, są świetne do french pressa!

 

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.

Zielone jabłko, smak jaśminu, kwiatów, imbir ale też bourbon wyczuwalny w kawie – to smaki, które znajdziecie z Coffee Cascara Panama.

 

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.

Cascara Panama – suszone owoce kawowca z miąższu kawowca. Plantatorzy kawy pozyskali produkt, który daje orzeźwiający napar.” width=

 

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.

Cascara Panama – suszone owoce kawowca. Dowiedz się jak pozyskują je plantatorzy kawy!

 

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.

Cascara Panama Geisha to suszone owoce kawowca o intrygującym smaku. Napój znany jest już na całym świecie, a jeszcze do niedawna był znany jako bezwartościowy odpad.” width=

 

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.

Cascara Panama to suszone owoce kawowca z miąższu kawowca. Panama – region Boquete. Sprawdź jaki orzeźwiający smak naparu ma Cascara Panama!

 

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.

Julio Melendez produkuje ziarna kawowca, ale docenia też cascarę. Cascara Panama jest uznawana za świetny produkt.

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