Peels of Iapar from Brazil, bio-dynamic, direct. Coffee from the peel of Hibiscus, tamarind. Softness and freshness.
This coffee paste is only for a professional use. If you are interested, please contact us.
Our Cascaras come from different partners’ plantations that are all biodynamic or at least organic. Their balance and aromas vary depending on varieties and terroirs. Red Iapar grows red fruits and Corinth raisins, when Kent gives out dried fig. The cup feels like an infusion of hibiscus, particularly soft and complex.
The cascara, or coffee husk, was considered for a long time as a residue of coffee. During the washing process, characterized by removing the pulp, cherries skin is separated from the bean when arrived to maturity. The bean and a part of the pulp was fermented whereas the cascara, which is delicious in hot or cold infusion, was saved for compost.
L’Arbre à Café has sold cascara for more than six years, and the best cook and pastry chef have highlighted it in cooking. When infused, it is the richest part of coffee, especially as an antioxidant. Digestible, light and delicious, cascara is perfect in winter, hot or cold, or even iced with an orange slice.
India or Brazil
Henrique Sloper, Unna Thiagarajan
Mundumalai or Espirito Santo
Hot or cold brew
All day long
Aromatic and refreshing
Fig, Hibiscus, Raisin
L'Arbre à Café