Cascara - Dried coffee cherries
Hibiscus - Honey - Apple
Origin : Costa Rica Hacienda Sonora
Varietals : Catuai, Caturra, Marsellesa, Sarchimor, SL-28
Preparation method : Infusion
250g
Preparation tips :
In infusion:
In a French press coffee maker or teapot, put 40 g of cascara for 1L of simmering hot water (95°C Leave to infuse for 4 to 6 mins
In syrup:
In a French press, put 140g of cascara, 160g of sugar and cover with 400g (ml) of simmering water (95°C)
Leave to infuse for 15 minutes and extract the syrup into a carefully washed bottle
Once filtered, cover the cascara and sugar preparation again with 400g (ml) of simmering water (95°C) and leave to infuse again for 15 minutes
Filter this second infusion into the first
Leave in the fridge
Serve at a 1/10 ratio with sparkling water or Tonic on ice
