Finca Alcatraz is home to Wilfredo Ule Vargas and his family - producers of coffee and cascara. The farm sits at 1,700-1,800 metres above sea level, and 5 of its 7.5 hectares are reserved for coffee production.
Finca Alcatraz, Huila
Sweet & Juicy
Cascara has to be tasted to be believed: it's somewhere between a coffee and a tea, with low levels of caffeine.
It is dried out like fruit leathers, and has a similar bright taste, reminiscent of blackcurrant and lemon.
Coffee, but not as you know it. Instead of removing the coffee seed and discarding the fleshy cherry (as is normal in coffee production), cascara is the dried out coffee cherry itself. Wilfredo Ule Vargas and his family dry out the cascara on raised beds, maximising natural sweetness of the cherry.
With cascara being somewhere between a tea and a coffee, it has an intensity like nothing else you will have experienced. The natural sweetness of cascara is bright and complex, and is delicious hot or cold.
CASCARA - FINCA ALCATRAZ
Steep 25g cascara in 800ml of boiling water, and brew for 5 minutes. Delicious hot or cold.
A Different Kind of Coffee
WHAT IS CASCARA?
Until recently, cascara was a discarded by-product of the coffee production process. When coffee cherries are picked, the flesh of the cherry is removed and the seeds inside are dried out, ready to be roasted.
With cascara, it's the cherry itself we're interested in. Dried on raised beds in the same way as coffee, the dried fruit is brewed like a tea, to maximise the natural sweetness of the coffee plant. With caffeine levels more akin to tea than coffee, it's a new way to enjoy the coffee plant, and is amazing hot or cold!
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There's nothing quite like cascara, but if you found yourself here looking for coffee - check out what we're roasting here.