- Cascara (Coffee Skin Tea)
Vintage natural: Derived from the 'natural' process, which is fruit allowed to dry around the seed whilst still on the tree. The skin is removed and allowed to age. The result is a very mellow and sweet beverage
Double Pass: This is another natural derived cascara which is soaked when picked and the fruit is removed and dried. Again, its flavour is muted but not as much as the vintage. A good balance of flavour, acidity and sweetness.
Red Cherry: The bright red fruit is removed from the seed as soon as picked and then dried immediately. This is the more traditional cascara favoured in many older coffee producing countries. Its a brighter cup than the naturals with more of an enlivening acidity and a long linger on the palate. Flavoursome.