Cascara, the Spanish term for peel or skin, is the dried skin of coffee cherries. Primarily utilized as a natural fertilizer to nourish coffee plants, it can also be processed as a loose fruit tea and savored as a hot beverage. Finca Santa Clara is surrounded by three volcanoes and sits at an elevation of up to 1890 meters. Ricardo Zelaya, the owner has a sharp focus on quality. He has won the prestigious Cup of Excellence award in 2001, followed by years of success and recognition. Finca Santa Clara consistently produces delightful coffees. From his vast range of Geisha coffees, Ricardo uses the coffee cherries to produce his organic Cascara. We immediately fell in love with the unique flavour of his Malawi Geisha Cascara.
