CASCARA
DESIGNED FOR LIFE
AN HONEST REFLECTION AND INTERSECTION OF HOW FOOD CHOICES MAKE US FEEL IN MIND, BODY AND SPIRIT. A LUMINOUS, RESONATING AND EXQUISITE FLAVOR COMPOSITION INTERWOVEN BY TROPICAL FRUITS TO EXCITE ALL SENSES AND ELEVATE YOUR PHYSICAL HEALTH, MENTAL MIND AND EMOTIONAL SOUL
Coffee is the second most traded commodity in the world next to oil and gas. Millions of people rely directly or indirectly on the income from this trade. Coffee grows on trees and the coffee as we know it is hulled from coffee cherries when ripe. Today, coffee cherry (cascara/husk) is treated as waste while only the coffee remains of importance.
The coffee industry globally generates approximately 20 billions of coffee cherry waste every year.
"The coffee cherry waste discharges billions of greenhouse gases especially when the coffee is wet processed. Mycotoxins (fungus organisms) end up in ground water. Imagine reducing greenhouse gases, enabling new sources of revenue for growers all combined into nutrition means for the world."
Our research on cascara has spanned since our inception. We have harvested exceptional coffee cherries which hold phenomenal richness in antioxidants. These coffee cherries are grown at high altitude and low latitude regions where the sun’s rays are strongest, ensuring the develop a natural immune system for themselves and translate into antioxidants.
DEVELOPMENT
Processing protocol development by Jamison Savage of Finca Deborah and Coffea Circulor which required meticulous and complex execution by Jamison. Chemistry and biology advisor on cellular level Storm Lunde. Several advanced and new drying techniques were used in the processing of this unique natural coffee cherry lot. A special, enclosed, drying room was constructed to facilitate this effort. It included the use of ultra-violet lights to reduce mold and over-fermention. Humidity and temperatures were carefully monitored. Manually stirring the cherries every 30 minutes and removing any signs of mold on the grains if detected is vital. Fans were lightly used when humidity levels exceeded 60% to guarantee proper drying.
Deborah’s Geisha grows slowly on beautiful trees and at an extreme considered altitude. This allows the cherries to develop its unique and complex flavor. Harvest season is February-May and is assisted by BRIX meter. Cherries are scrutinized by color and defects then laid out on clean, raised, African beds where the cherries dried for 25 days to the reach a moisture content of 10.5-11%. The cherries are then hulled and the cascara is tested for water activity, tasted and vacuum packed for unprocessed preservation of the antioxidants.
"Our processing and research resulted in an extremely nutritious fruit. To illustrate the power and potential of this fruit and our method, consuming 1g of coffee cherry equals to consuming approximately 30g of regular occurring blueberries."
The cascara is analyzed by an accredited laboratory in Sweden ensuring to certify that no hazardous matter, heavy metals and foreign residue was detected. ORAC/Trolox, phenols and chlorogenic acids were analyzed and documented.
Applications
Eat as is. Infuse to make tea. Melt with chocolate. Make ice-cream. Use on pancakes. Only the imagination sets boundaries. Remember, exposing to heat heat could degenerate antioxidants. Therefore, we recommend eating as raw as possible.
For hot beverages, full immersion steep for 10 minutes at 96 degrees Celsius. Press or squeeze the cherries without sieving the fluid to optimize the sweetness, flavor and character before serving. For cold beverages, infuse for 12 hours, keep cold. Strain and serve.