Cascara is 50% less caffeinated than Arabica coffee!
Santa Isabel
Guatemala - Cascara - Santa Isabel - Alex Keller - Natural - Organic
Natural
Pick your crop :
Aromatic notes:
Spot price
€/kg
Cascara from coffee plants grown biodynamically
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.
Here is the translation:
Sterilized in November 2024, it is best to consume it within 18 months, by May 2026.
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 Area
1,000 hectares Harvest period
October - January Type of harvest
Manual
Terroir Santa Rosa
Santa Rosa is a key terroir for coffee production in Guatemala, offering ideal environmental conditions and a commitment to sustainable practices. This translates into high-quality coffees that are sought after in international markets. The terroir is a pillar of the local economy, providing jobs and supporting entire communities. It is characterized by volcanic stone soil, very high altitudes, abundant rainfall, variable humidity, and an active volcano: Pacaya. This is the most active of the three erupting volcanoes in Guatemala. The influence of the wind brings a light layer of ash to the region, providing important mineral enrichment to the soil. The dry season is very sunny. Although clouds, fog, and dew are common in the early morning, they dissipate quickly, allowing the coffee cherries to dry in the sun.
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.
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