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CASCARA - Finca Alcatraz - Colombia - 120g bag - Nowhere Future Coffee Roasters
€17,00
Unit price perCASCARA - Finca Alcatraz - Colombia - 120g bag - Nowhere Future Coffee Roasters
€17,00
Unit price perRoaster : Nowhere Future Coffee Roasters
Producer : Wilfredo Ule Vargas – Finca Alcatraz
Altitude : 1850 m above sea level
Origin : Colombia – Huila, Oparapa
Process : Natural drying of coffee peels
Extraction: English Infusion, Chinese Infusion, Cold Infusion
Grown in the Oparapa region, at 1850 metres , and carefully crafted by the Vargas family , this cascara was born as a parallel project to the production of specialty coffee at Finca Alcatraz .
Cascara , also known as coffee fruit tea , is made from the drupe : the dried skin of the coffee cherry.
It is not whole bean coffee , but an alternative, ancient and surprising drink, with approximately 25% of the caffeine of roasted coffee.
The result is an infusion with an intense aroma and deep colour , which combines the lightness of tea with the agricultural identity of coffee.
A drink to be drunk slowly, which tells the story of the circularity of agricultural work and opens a new door to the world of coffee.
From Drupa we recommend it in three styles:
classic , with hot infusion (7g per litre);
Chinese style , with more concentrated doses (3g per 90 ml) and short infusions of 30 to 60 seconds, even repeated;
or in cold brew , with 12g per litre left to infuse in the fridge for 4–6 hours.

CASCARA – Bolivia – 150g Bag – Torrefazione Paradiso
€17,00
Unit price perCASCARA – Bolivia – 150g Bag – Torrefazione Paradiso
€17,00
Unit price perRoaster: Paradiso Roasting, Massa Lombarda (RA)
Producer: Wilfredo Ule Vargas – Finca Alcatraz
Altitude: 1850 m above sea level
Origin: Bolivia – Caranavi
Process: Washed processing of coffee peels
Extraction: English Brew, Chinese Brew, Cold Brew
Cascara is the peel and pulp of the coffee drupe and best represents the concept of sustainability. Often considered a waste from the manufacturing processes, cascara is generally reused as compost or mulch material. We present it as a dried peel from which, after infusion, a delicious infusion with sweet tones is obtained.
Coming from the lush Caranavi region of Bolivia , at around 1650 metres above sea level, the cascara we offer is derived from Geisha lots. The Geisha variety, known for its rare and complex aromatic profile, is one of the most sought-after and expensive coffees in the world. Our Cascara comes from the last Geisha harvest, processed with a washed process that has allowed the peel to maintain its integrity, avoiding excessive cracking.
The factor that led us to choose this cascara is its unique flavor. After developing a special recipe to extract it at its best, the intensity of the sweetness is evident, with a syrupy mouthfeel and notes of berries , black tea and plum . Bitterness and acidity are practically absent, making it a pleasant and enveloping drink.
At Drupa we recommend preparing it in three different styles:
-
Classic : hot infusion (7g per litre).
-
Chinese style : more concentrated doses (3g per 90ml), with short infusions of 30 to 60 seconds, even repeated.
-
Cold brew : 12g per litre left to infuse in the fridge for 4–6 hours.