Costa Rica Hacienda Sonora – Cascara Natural

Between the fruit of the coffee cherry and the coffee bean lies an aromatic part that often remains overlooked. Once dried and carefully sorted, it becomes a sweet, fruit-forward, and surprisingly delicate infusion.

This cascara combines baked apple, honey, and florals in a light and juicy drink. It can be enjoyed hot as a comforting infusion or cold for a more refreshing and fruit-driven expression.

Flavor Profile

• Main notes: baked apple, honey, and florals
• Acidity: gentle, fruit-driven, and well integrated
• Body: light, juicy, and delicate
• Aftertaste: sweet, clean, and comforting
• Overall profile: fruity, floral, transparent, and elegant

Baked apple provides warm, recognisable sweetness. Honey enhances the smooth mouthfeel, while the floral notes bring lightness and aromatic clarity.

What is cascara?

Cascara is the dried skin and pulp of the coffee cherry, the fruit that surrounds and protects the coffee bean before processing.

Although it comes from the same plant, it is not prepared like roasted coffee. Cascara is steeped directly in water, producing a lighter, sweeter, and more fruit-forward drink.

Origin and Processing

This cascara comes from Hacienda Sonora in Costa Rica’s Central Valley and is produced by Alberto and Diego Guardia at an altitude of 1,300 m.a.s.l.

After picking, the coffee cherries are carefully washed and dried whole inside greenhouses as a natural process. Keeping the fruit intact during drying allows its natural sugars to concentrate gradually.

Once fully dried, the cherries pass through dry milling. The cascara is separated from the coffee and carefully sorted to remove parchment and small unwanted particles while preserving its fruit character, sweetness, and cleanliness.

Why You’ll Love It

• A different side of coffee: made from the fruit surrounding the bean
• Natural sweetness: baked apple and honey in a gentle infusion
• Highly versatile: suitable for hot, cold, and mixed drinks
• Light profile: fruity and aromatic without the intensity of roasted coffee

Hot Preparation

Balanced starting recipe:

• Amount: 8–10 g cascara
• Water: 250 ml
• Temperature: 90–95 °C
• Steeping time: 5–7 minutes

Place the cascara in a teapot, French press, or filtered container. Add the hot water, allow it to steep, and filter before serving.

For a stronger drink, use slightly more cascara or extend the steeping time.

Cold Preparation

• Amount: 15–20 g cascara
• Water: 500 ml cold water
• Steeping time: 8–12 hours in the refrigerator

Filter and serve over ice. A slice of orange or lemon can add freshness without requiring additional sugar.

Ideal for

• Hot infusion: sweet, light, and comforting
• Cascara cold brew: fruity and refreshing
• Alcohol-free drinks: suitable as a base for mocktails and citrus drinks
• French press: practical brewing and easy filtration
• Tasting: ideal for exploring a different part of the coffee cherry

Technical Details

• Origin: Costa Rica
• Region: Central Valley
• Farm: Hacienda Sonora
• Producers: Alberto and Diego Guardia
• Product: dried coffee-cherry skin and pulp
• Processing: Natural
• Drying: whole cherries dried inside greenhouses
• Altitude: 1,300 m.a.s.l.
• Tasting notes: baked apple, honey, and florals
• Profile: sweet, fruity, floral, transparent, and elegant

Storage

Keep tightly sealed in a dry place, protected from heat and direct light. Always use dry utensils when handling the product.

Summary

A sweet and delicate Costa Rican cascara with baked apple, honey, and florals. A distinctive way to experience coffee through a fruit-forward infusion that can be enjoyed both hot and cold.