Not Coffee.
Not Tea.
Meet Cascara.

Look for bottles of Original, Ginger Infused, and Agave Sweetened Cascara in select New York City shops, Spring 2017.

 
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Looking at coffee with fresh eyes

 

Everyone knows coffee. It’s the second most traded commodity in the world, behind crude oil. But what do you know about how it grows? Those precious beans develop within a fruit; cascara. For years that fruit has been discarded, considered a byproduct of coffee. We think otherwise. It’s delicious. It’s chock full of antioxidants. It’s an opportunity for farmers in the developing world to earn a new source of income.

 

How we source

 

Currently, we source our cascara from an organic farm in Costa Rica. Nestled in the shadow of the Poas volcano, Oscar and Francisca have been farming organic specialty coffee for years. Their passion for a quality cup is unrivaled. They care deeply about soil, water quality, the environment and raising their son, Oscar Jr.

We use a blend of caturra and catuai varietals.

Coffee drying patios, Nueva Segovia, Nicaragua

Coffee drying patios, Nueva Segovia, Nicaragua

La Medida, Central Valley, Costa Rica

La Medida, Central Valley, Costa Rica

Hostel in Xalapa, Veracruz, Mexico

Hostel in Xalapa, Veracruz, Mexico

Jon in the fields, Matagalpa, Nicaragua

Jon in the fields, Matagalpa, Nicaragua

Coffee cherries ripening, Oaxaca, Mexico

Coffee cherries ripening, Oaxaca, Mexico

Coffee drying, Tarrazu, Costa Rica

Coffee drying, Tarrazu, Costa Rica

Oaxaca, Mexico

Oaxaca, Mexico