Costa Rica – Cascara

OriginCosta Rica

ProcessNatural

Summary

Cascara from Costa Rica, grown by Bányai Speciality Coffee Concept in the Naranjo area of the West Valley at 1500–1700 m from Caturra and Villa Sarchi trees. The dried fruit husk of the coffee cherry, dried on terraces and then on raised beds, it is a tea-like infusion rather than roasted coffee. Tasting notes of honey, rosehip and lemongrass.

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

Brew guide

French press

Coffee in: 15 g
Water: 250 g
Time: 4:00
Temperature: 95°C

Brew like a herbal tea in a teapot or French Press; steep 4–5 minutes, stir gently, then strain. Can be served chilled over ice with a little orange.

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
Region: Naranjo
Producer: Bányai Speciality Coffee Concept
Altitude: 1700 m.a.s.l
Variety: Caturra, Villa Sarchi
Notes: Rosehip, Honey, Lemongrass

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The roaster

Goosebump

Goosebumps is a Budapest-based specialty coffee roaster that treats coffee as more than just a morning hit—it's a ritual, a pause, the kind of thing that wakes…

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