Costa Rica Las Lajas Yellow Catuai Cascara

  • Cascara is a tea like infusion and one of those quirky products that most people outside of the barista bubble probably aren’t familiar with.  Simply put, cascara is dried coffee cherry skin with the slightest bit of residual fruit clinging to it.  This particular lot has been taken from the La Julia farm (will ring a bell if you had our Red Honey last year) and consists solely of the Yellow Catuai varietal.

    How to brew cascara tea

    Use 2 heaped teaspoons, 12g, of cascara for 500ml of water boiled to around 90°C. Steep for five minutes, or as desired. Cascara can be brewed for as long as you want, increasing strength without developing off flavours.

    How to cold brew cascara

    Place 6 heaped teaspoons, 36g, of cascara and 300ml of cold water in the fridge and leave to steep for 24 hours. Strain and serve over ice, dilute to taste with filtered water (1:3 cascara concentrate to water).

  • Grown: Los Angeles, Sabanilla de Alajuela, Costa Rica

    Altitude: 1,450m

    Varietal: 100% Yellow Catuai

    Certification:Organic UK4

    Owner:Chacón Solano Family

     Farm Info: 

    The Chacón Solano Family has been growing coffee at Las Lajas for over 80 years and for three generations. The current generation, headed by Oscar and Francisca Chacón, began farming organically around 30 years ago and in 2000 became one of only a handful of farms in Costa Rica to be officially certified organic. The family strives not only to farm in an environmentally and socially responsible way, but also to produce coffee of the highest quality. They are innovative with regards to processing and were one of the early innovators in Costa Rica with regards to perfecting different honey and natural methods of processing.

    Las Lajas is located at 1,300 to 1,500m in the foothills of the Poás volcano, in prime specialty coffee country in the Sabanilla de Alajuela region of Costa Rica’s Central Valley. This lush, fertile area is characterised by heavy and regular rainfall of around 3,000mm for 150 days of the year.

    The farm produces 100% Arabica coffee, primarily Caturra and Catuaí varietals, which is grown in the shade of native trees. The farm also has small plots of Villa Sarchi, from which this lot was produced. Organic composts are produced on site using vermiculture (worm composting), and the production process is entirely free of chemicals and agro-toxins. The harvest starts in December and runs until February. The cherries are selectively handpicked, to ensure that only fully ripe and good quality cherries are collected. These are then processed at the farm’s state-of-the-art micromill, where the cherries are processed using the Las Lajas-pioneered ‘Perla Negra’ method (see below).

    Processing: This 100% Catuai coffee has been processed according to the Perla Negra (natural) method at the Chacón Solano Family’s Las Lajas micromill, which in addition to processing all of the Las Lajas coffees also processes coffees from the surrounding region. In fact, in 2008, the mill contributed to Francisca Cubillo Salas’ Cup of Excellence win!


    Natural processing at Las Lajas came about somewhat by accident. In February of 2008, an earthquake hit the region, and the farm remained without water and electricity throughout several crucial weeks during the harvest. In order to not salvage a large part of that year’s production, the family decided their only option was to continue picking the coffee and to process the cherries the only way they knew that wouldn’t necessitate additional energy inputs. Thus, the very first natural coffees of Costa Rica were born!

    The farm has since refined the process, and today they produce unusually delicate and consistent natural coffees made possible only by the rigorous standards and strict control over processing that the mill implements. Only the ripest and most perfect cherries are processed according to the ‘Perla Negra’ method. After delivery to the mill, the cherries are soaked in clean water to remove any debris or dirt. They are then immediately delivered to African beds (raised beds) or patios, where they are slowly dried for between 15 to 22 days. Due to the exacting demands of the process, a maximum of 10% of the farm’s annual production is processed as Perla Negra.


  • Some more recipe ideas


    Cascara Cider:

    2.5 oz. cascara tea

    2 oz. mulling spice tea*

    ¾ oz. simple syrup

    Garnish with orange zest

    Serve hot in your favorite mug

    *steep mulling spices in hot water to make


    Iced Cascara and Citrus Cider:

    2 oz. cascara tea

    1 oz. mulling spice tea

    ½ oz. fresh squeezed grape fruit juice*

    ¾ oz. simple syrup


    Combine ingredients in a cocktail shaker, add large ice cubes, and shake rigorously for about 10 seconds.  This drink can be served over ice or in a chilled glass.  To simplify, add ingredients to a pint glass, stir to incorporate the simple, add ice.

    *Other citrus juice can be subbed.


    Chilled Cascara and Ginger:

    3 oz cascara tea, brewed strong into a concentrate and chilled

    1/8 oz fresh squeezed lemon juice

    ½ teaspoon fresh ginger juice

    ½ oz muscavado simple syrup


    Combine in pint glass. Stir ingredients. Add Ice to the rim. Top the drink with soda water an gently stir.


    Cascara and Juniper Mocktail:

    10 juniper berries

    3 oz. cascara tea

    ¼ teaspoon or about 5 drops of fresh ginger juice

    1/8 oz. fresh squeezed lemon juice

    ½ oz. simple syrup


    Muddle the juniper berries in a cocktail shaker*.  Combine remaining ingredients, and stir before adding ice. Fill shaker with large ice cubes.  Shake rigorously for 10-15 seconds.  Serve over ice. 

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