Coffee Husk Finca Bányai - Costa Rica

OriginCosta Rica

ProcessHoney

Summary

Cascara (coffee husk) from Finca Bányai in the Lourdes Valley, Costa Rica, produced by László Bányai at 1,410–1,450 m. Caturra and Catuai arabica cherries are pulped and the husks honey-processed, dried on African beds for 23 days. Exotic, floral profile with notes of rooibos, hibiscus, red fruits and honey, a long finish of panela and cocoa nibs with a liquorice background and hints of muscatel wine, smooth body and vinous acidity. SCA score 87.

AI-assisted description, based on roaster & cupping data.

Brew guide

French press

Coffee in: 21 g
Water: 375 g
Time: 4:00
Temperature: 85°C

Use 20-22 g of cascara with 350-400 ml water at 85-92 °C, infuse 4-5 minutes. Serve warm; when cooled a fresh profile with a hint of muscatel wine appears.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Cascara
Decaffeinated: No
Cupping score: 87
Region: Lourdes Valley
Producer: László Bányai
Altitude: 1410 - 1450 m.a.s.l
Variety: Catuai, Caturra
Notes: Panela, Red Fruits, Cocoa Nibs, Licorice, Rooibos, Honey, Hibiscus

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The roaster

Cafés San Agustín

Cafés San Agustín is a specialty coffee roaster based in León, Spain. They focus on single-origin beans — right now you'll find a Kenya Ndunduri and an Indian…

AI-assisted description, based on roaster & cupping data.

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