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![[CASCARA] Juan Pablo Marcel Mauricio - Colombia](http://hoppenworth-ploch.de/cdn/shop/files/Produktbilder_Shopify-4_1200x.jpg?v=1747301862)
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[CASCARA] Juan Pablo Marcel Mauricio - Colombia
€10.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Coffee cherry tea made from dried coffee cherries – high caffeine content!
- Flavor: fruity, tea-like
- Variety: Pink Bourbon Cascara
- Origin: Nariño, Colombia
- Importer: This Side Up
- Preparation recommendation: Steep 10g of cascara in 250g of hot water for 5 minutes!
Harvest: 06.24–08.24
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Cascara is the dried skin of the coffee cherry, traditionally considered a by-product of coffee production. In recent years, however, cascara has gained popularity as a valuable product used both as tea and as an ingredient in various beverages and foods. Rich in antioxidants and caffeine, cascara offers a mildly fruity flavor reminiscent of a sweet and fruity tea.
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This cascara comes from the pulps of a Pink Bourbon variety, produced by Colombian Coffee Producer Juan Pablo Marcel Mauricio!
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Coffee on a mission
Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
