Cascara is a Spanish term that literally means "bark" or "husk". It is the outer skin of the coffee cherry, after the coffee beans have been removed. It is then dried and does not need to be ground - it is ready to brew into a deliciously fruity and slightly tart drink. It is a slightly different coffee experience, but super refreshing! It can be prepared in a variety of ways, hot or cold or as a syrup.

This one comes to us from the Las Lajas farm, which belongs to Oscar and Franscisa Chacon. A creative and meticulous duo whose work we greatly admire at Deep.

At the Chacon, only the ripest, sweetest, most perfect cherries are reserved for cascara. We know cascara is often overlooked or treated as a byproduct, but this farm devotes as much attention to it as they do to their coffees.