Mathias Rex – Costa Ricai Cascara
Summary
Cascara from Hacienda Sonora in Costa Rica's Central Valley, Alajuela region, grown at 700–1,900 m.a.s.l from Catuai, Caturra, Marsellesa, Sarchimor and SL-28 varieties. Made from the dried skin and fruit of the coffee cherry, hand-selected and sun-dried whole with regular turning before the dried fruit is separated from the beans. Naturally contains caffeine. Brewed like tea it shows honeyed sweetness, hibiscus notes and a fresh lemon finish; enjoyable hot or over ice.
Filter
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 6:00
- Temperature
- 96°C
Cascara does not need to be ground. Use a filter or teapot. Steep 6 minutes, then strain and let cool slightly before drinking.
Cold brew
- Coffee in
- 15 g
- Water
- 150 g
- Time
- 6:00
- Temperature
- 96°C
Pour hot water over the cascara and steep 6 minutes, then strain over 100 g of ice in a heat-resistant jug, stir and add a slice of lemon if desired.
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
- Central Valley, Alajuela
- Producer
- Hacienda Sonora
- Altitude
- 700 - 1900 m.a.s.l
- Notes
- Honey, Hibiscus
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The roaster
Mathias Rex is a Budapest-based specialty coffee roaster that's been at it since 1995—a family operation now in its second generation. They run their own roast…
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