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