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[CASCARA] ABAKUNDAKAWA - RUANDA
€9.90
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 - increased caffeine content!
- Flavour: sweet, fruity, tea-like
- Variety: Red Bourbon Cascara
- Origin: Gakenke, Rwanda
- Importer: Touton Specialties, Hamburg
- Recommended preparation: Pour 250g of hot water over 10g of cascara and leave to infuse for 5 minutes!
Harvest: 02.23-05.23
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Cascara is the dried husk of the coffee cherry, which was traditionally considered a by-product of coffee production. In recent years, however, cascara has established itself as a valuable product that is used both as a tea and as an ingredient in various drinks and foods. Rich in antioxidants and caffeine, cascara offers a mild fruity flavour reminiscent of a sweet and fruity tea.
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This cascara comes from the Abakundakawa washing station - it is the dried pulp of our coffee of the same name! The name of the station comes from the Kinyarwanda language and can be translated as "those who love coffee". The cooperative has been active in the northern Rwandan Gakenke District for over 20 years. Originally founded to combat poverty among the members of the cooperative, the cooperative has now also been campaigning for equal rights for many years with a special women's cooperative.
Coffee on a mission
Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
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
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