Onyx Coffee Lab - Costa Rica Cascara - 100 grams.
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100 grams is 3.53 ounces.

This is not coffee... well not in the traditional sense. Cascara is the dried fruit husk & skins of coffee cherries. These are meticulously selected, cleaned and dried carefully to keep the structure intact. Use for brewing into a tea, simple syrup, or create a floral flavor in cooking. Extracts very easily and notes of Vanilla, Oak and cherry come to the forefront.

What happens when the University of Costa Rica, a food processing facility, and three coffee producers get together? It turns out they produce the cleanest cascara we’ve ever seen. Brewing the dried pulp from coffee cherries has exploded into popularity over the past few years, and in 2012 the Helsar Micromill began experimenting with producing food-grade cascara that is stable and delicious. Once the cherries are picked they’re transported the same day to be depulped and pasteurized. This pasteurization process cleanses the inside and outside of the pulp of any pathogens or debris that could make the cascara less than delicious. Once it’s dehydrated, it’s vacuum packed and shipped stateside.

CASCARA

Cascara is the dried husk and fruit of the coffee cherry. When coffee is processed, the beans are removed from the cherry, and the pulp and skin are usually a waste product. Sometimes they are broken down for organic fertilizer or simply thrown out. In Ethiopia, there has been a longstanding tradition of brewing a tea from this coffee by-product. Recently simple syrups, sodas, teas, and reductions have used this complex, floral ingredient. Every year we are finding more and more producers learning to dry and export this natural product. It’s a great way for the producer to utilize the entire crop and find new avenues of cash flow.

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Costa Rica Cascara

This is not coffee! Cascara Tea

$23.00 / 100 grams.

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Loose Pulp

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100 grams.

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Characteristics

CHARACTERISTICS

ROAST

Light

NOTES

Hibiscus, cherry, oak and vanilla

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Story

STORYarticle-shape

100 grams is 3.53 ounces.

This is not coffee... well not in the traditional sense. Cascara is the dried fruit husk & skins of coffee cherries. These are meticulously selected, cleaned and dried carefully to keep the structure intact. Use for brewing into a tea, simple syrup, or create a floral flavor in cooking. Extracts very easily and notes of Vanilla, Oak and cherry come to the forefront.

What happens when the University of Costa Rica, a food processing facility, and three coffee producers get together? It turns out they produce the cleanest cascara we’ve ever seen. Brewing the dried pulp from coffee cherries has exploded into popularity over the past few years, and in 2012 the Helsar Micromill began experimenting with producing food-grade cascara that is stable and delicious. Once the cherries are picked they’re transported the same day to be depulped and pasteurized. This pasteurization process cleanses the inside and outside of the pulp of any pathogens or debris that could make the cascara less than delicious. Once it’s dehydrated, it’s vacuum packed and shipped stateside.

CASCARA

Cascara is the dried husk and fruit of the coffee cherry. When coffee is processed, the beans are removed from the cherry, and the pulp and skin are usually a waste product. Sometimes they are broken down for organic fertilizer or simply thrown out. In Ethiopia, there has been a longstanding tradition of brewing a tea from this coffee by-product. Recently simple syrups, sodas, teas, and reductions have used this complex, floral ingredient. Every year we are finding more and more producers learning to dry and export this natural product. It’s a great way for the producer to utilize the entire crop and find new avenues of cash flow.

Roaster Detail

Onyx Coffee Labarticle-shape

Estabilished:

2012

Owners:

Jon and Andrea Allen

Awards:

2020 US Brewers Cup Championship – 1st place, Elika Liftee 2020 US Barista Championship – 1st place, Andrea Allen 2020 US Brewers Cup Championship – 2nd place, Lance Hedrick 2019 US Cup Tasters Championship – 2nd place, Summer Zhang 2019 US Barista Championship – 2nd place, Andrea Allen 2019 Good Food Award Winner 2017 US Roaster Championship - 1st Place, Mark Michaelson 2017 US Brewers Cup Championship - 1st Place, Dylan Siemens

MORE COFFEES FROM THIS ROASTER

It was some years ago that we Jon and Andrea, began to dream of serving a sweet, black cup of coffee to our customers in Arkansas. This coffee, the mythical bridge between the blended chocolate drink and a strong black cup, needed to combine the delicate flavors only present when coffee is grown and processed with love and care, roasted to enhance but not mask flavor, and brewed to highlight those flavors. This is how Onyx Coffee Lab was born in October of 2012.

Our mission is pretty simple: to source and serve the best coffees in the world. Perhaps this is really ambitious, but we believe it’s pretty simple. Customers want to taste differences in coffee, not only on the black coffee level, but also when espresso and milk are poured together, and on another level, when coffee is treated as a culinary item and paired with beverages and food items that you wouldn’t expect.

The best business practice that Onyx Coffee Lab has and strives to continue is to be an owner-driven business. The difference between an owner run café, restaurant, roaster, retail shop, and so on is almost always evident in customer service, quality of product and atmosphere. It’s no easy task to translate passion for award winning coffee into a well-run business. We think it’s a carefully constructed balance of demand for excellence, passion, heart, and recognizing when we need someone to step into a leadership role. Every cup of freshly roasted coffee from Onyx has been carefully curated by us- from the very beginning with the farmer, through the roastery and to our customers. Without all of those hands, we are nothing, and we are there over each step in the process, demanding, sipping, loving, encouraging, instructing. We are Onyx Coffee Lab.

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