geisha cascara tea
GEISHA CASCARA TEA KOTOWA, PANAMA
CASCARA LITERALLY TRANSLATES INTO ‘SKIN’ OR ‘PEEL’ IN SPANISH. WHEN THE CASCARA OF THE COFFEE CHERRY IS DRIED CAREFULLY IT CAN BE STEEPED TO PRODUCE AN AROMATIC AND LOVELY TEA. The Kotowa farms were founded over a hundred years ago when Alexander Duncan Maclntyre originally visited Panama from Canada. Today, Ricardo Koyner, the fourth generation of Alexander's family, manages the four Kotowa farms. All the farms are situated just outside Boquete, but the Duncan Farm sits on the west side of the city in a region named El Salto. The farm is naturally blessed with a consistent, cool climate which lends itself to growing coffee with wonderful characteristics. At the Kotowa Mill, all the production and processing happens with careful consideration for the environment. The ecological mill uses only one litre of water per pound of green coffee – a significantly lower amount than the 10-20 litres used by many other mills in the world. All of the by-products from the mill (i.e. pulp, waste water etc.) are used to produce organic fertiliser which is used on all the Kotowa farms. This Cascara comes from Geisha cherries grown on the Duncan Farm which are processed by the washed method. After Ricardo separates the pulp from the beans, he places the Cascara on the patios to dry. The process is quite tedious and requires significant space and constant stirring. Ricardo measures the moisture content often and, when it reaches 7-8%, he removes it from the patio. In total, the process usually takes around ten days. The Cascara is high quality, just like the coffee beans it comes from, and this quality is determined by its processing, which is why we are certain that you will enjoy this carefully-tended Cascara.
TASTING NOTES Winey, rich raisin, and honey flavour, juicy body, great complexity and plum like finish.
COFFEE INFORMATION Country
Panama
Region
West Side of Boquete – El Salto
Farm
Duncan
Farmer
Ricardo Koyner
Altitude
1650-1750 masl
Varietal
Geisha
Processing
The cascara is from the Geisha cherries that undergo the washed method
BREWING INFORMATION Preheat the water to 96°C. Place 10 grams of cascara in 400ml of water and let steep for 6 minutes. Strain and enjoy.
CASCARA LITERALLY TRANSLATES INTO ‘SKIN’ OR ‘PEEL’ IN SPANISH. WHEN THE CASCARA OF THE COFFEE CHERRY IS DRIED CAREFULLY IT CAN BE STEEPED TO PRODUCE AN AROMATIC AND LOVELY TEA. The Kotowa farms were founded over a hundred years ago when Alexander Duncan Maclntyre originally visited Panama from Canada. Today, Ricardo Koyner, the fourth generation of Alexander's family, manages the four Kotowa farms. All the farms are situated just outside Boquete, but the Duncan Farm sits on the west side of the city in a region named El Salto. The farm is naturally blessed with a consistent, cool climate which lends itself to growing coffee with wonderful characteristics. At the Kotowa Mill, all the production and processing happens with careful consideration for the environment. The ecological mill uses only one litre of water per pound of green coffee – a significantly lower amount than the 10-20 litres used by many other mills in the world. All of the by-products from the mill (i.e. pulp, waste water etc.) are used to produce organic fertiliser which is used on all the Kotowa farms. This Cascara comes from Geisha cherries grown on the Duncan Farm which are processed by the washed method. After Ricardo separates the pulp from the beans, he places the Cascara on the patios to dry. The process is quite tedious and requires significant space and constant stirring. Ricardo measures the moisture content often and, when it reaches 7-8%, he removes it from the patio. In total, the process usually takes around ten days. The Cascara is high quality, just like the coffee beans it comes from, and this quality is determined by its processing, which is why we are certain that you will enjoy this carefully-tended Cascara.
TASTING NOTES Winey, rich raisin, and honey flavour, juicy body, great complexity and plum like finish.
COFFEE INFORMATION Country
Panama
Region
West Side of Boquete – El Salto
Farm
Duncan
Farmer
Ricardo Koyner
Altitude
1650-1750 masl
Varietal
Geisha
Processing
The cascara is from the Geisha cherries that undergo the washed method
BREWING INFORMATION Preheat the water to 96°C. Place 10 grams of cascara in 400ml of water and let steep for 6 minutes. Strain and enjoy.
