Cascara is 50% less caffeinated than Arabica coffee!
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Aromatic notes:
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Cascara from coffee plants grown biodynamically
Sourced by our agency in El Salvador
All coffees produced at Finca Santa Isabel are grown in the dense shade of a highly protected ecosystem.
Guided by his principles to preserve the environment, Alex began to explore biodynamic practices to improve the health and quality of his coffees.
The result is a cascara of excellent quality, certified organic. To obtain it, the coffee is first dried with the skin, on raised beds for the first few days, then on the patio.
After drying and a resting period, the coffee is pulped. The skin is recovered, then passed through a sieve to remove dust and small particles.
How do you prepare a cascara infusion?
- For a hot brew, use a ratio of 1/35 (e.g. 14g cascara for 500ml) and water at 95°c. Stir at 4min, serve after 7min infusion.
- When cold, use a ratio of 1/30 (e.g. 25g cascara for 750ml) and water at room temperature. Mix, for example in a Hario cold brew bottle, and serve after 8hrs infusion.
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- Guatemala
Origin
Region
Fraijanes Terroir
Santa Rosa - Santa Isabel
Farm
- Alex Keller
Producer
Species
Arabica Process
Natural
Drying
Patios
Packaging
5kg - Jute bags
Altitude
1200 - 1400 Harvest period
October - January Type of harvest
Manual
The farm Santa Isabel
Finca Santa Isabel was founded in 1899. It is located in the village of Pueblo Nuevo Viñas. Coffee is grown here in the shade of endemic species in an organic / biodynamic system.
After being hit by rust, the owners decided to plant resistant arabica and robusta varieties. The decision was also made to ban chemicals and turn to organic farming throughout the farm. The farm is fully equipped to produce high-quality washed, honey and natural coffee.
Guided by his principles of environmental preservation, owner Alex Keller began exploring biodynamic practices to improve the health and quality of his coffees. Coffee is not the only activity on the farm. Alex also grows turmeric, citrus and bamboo, and raises sheep and bees to produce honey.
Finca Santa Isabel also contributes to the upkeep of a school for over 300 pupils, a soccer pitch and a clinic for its staff. It has also supported the municipality with road maintenance and electrical power projects.
Total number of hectares
1000 Number of hectares cultivated
450 Altitude
1200 - 1400 Environment
Tropical Agroforestry level
2 - Complex
Meet Alex Keller
A few words about Alex Keller
Alex Keller is the owner of the Santa Isabel family farm. He is responsible for processing, quality and organic management of the farm. His brother oversees the logistics. They are highly erudite, closely following every stage of production, from the soil to the process, so that they can control and adjust the quality of their coffees and their taste profiles.
Their innovative personalities and forward-thinking practices have led them to switch from traditional farming practices to certified organic practices, which they have been perfecting since 2010. However, four years ago, they decided to go one step further by converting their farm to fully biodynamic production. Since taking over the farm's operations, they have endeavoured to unite the environmental and social components of the farm and diversify its production to include different genetic strains to ensure its long-term viability.
To support them, the farm employs 15 people year-round. At harvest time, the farm, like the rest of the country, faces a significant labour shortage.
Coffees of Alex Keller
Cascara from coffee plants grown biodynamically
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