Costa Rica - CASCARA - Las Lajas

Prices are per 1kg excluding VAT

Packaging 30kg GrainPro

🏞️ Terroir

The Las Lajas farm is located in the Central Valley region of Costa Rica, on the slopes of the Poás volcano. This region is known for its fertile volcanic soils, which are rich in minerals and create ideal conditions for agriculture. The altitude, the alternation of warm days and cooler nights, and the stable mountain climate contribute to the slow maturation of the fruits and an intense aromatic profile.

The landscape around the farm is characterized by rich tropical vegetation and high biodiversity. The natural shade of trees helps maintain a stable microclimate and protects the soil from erosion. The Chacón family has been farming here for a long time, focusing on gentle and sustainable practices that respect the surrounding ecosystem and promote the health of the soil and landscape.

👨🌾 Farm Story

Las Lajas farm is run by Óscar and Francisca Chacón, a couple known for their innovative approach to agriculture and coffee processing.

In 2008, a powerful earthquake struck Costa Rica, causing landslides and significantly limiting access to water in the region. For the farm, this meant a fundamental challenge – it was necessary to find new ways to work with the harvest and ensure livelihoods for employees.

Instead of giving up, they decided to look for new and creative solutions. They were inspired by practices used in other coffee regions of the world and began experimenting with new methods of processing and utilizing coffee cherries. This approach gradually proved to be very successful, and thanks to its openness to innovation, Las Lajas farm became a respected name among producers.

Their story is often cited today as an example of resilience, adaptability, and the ability to turn a difficult situation into an opportunity.

What is Cascara?

Cascara is a direct translation of the Spanish word for "husk" or "shell." The coffee bean that we all know and love is technically the seed of the coffee plant, surrounded by a fleshy, juicy fruit. During coffee processing, the pulp and skin of the fruit are usually removed, and the coffee beans are dried and roasted into the form we see when we open our coffee package!

In cascara production, the coffee is first stripped of its pulp and skin, which are then collected and either cleaned with water or passed through an evaporation chamber that quickly heats them and destroys any bacteria. After washing the husks, the drying process can begin. Traditionally, cascara is dried in the sun or in dryers.

What is Cascara used for?

You can prepare a very tasty and naturally sweet hot tea from cascara, or prepare it cold and enjoy a refreshing drink in the summer months. Cascara extract can also be used in various types of lemonades or drinks.

Caffeine Content?

The caffeine content in cascara is around 100 milligrams per liter, while black coffee typically has around 400 to 800 milligrams of caffeine per liter.

A Little History

Cascara was booming in Europe in 2018 until it was officially designated as a food, and as often happens, from a legislative point of view, it needed to be corrected, which led to a sales ban in Europe. Normally, a new food product needs to go through a certain testing period before it is verified as safe. The sale of cascara was officially permitted from the beginning of 2022, when it once again attracted huge attention, and you can currently find it in roasteries' offerings; breweries incorporate cascara into flavored beers and lemonades, various syrups are made from it, and essentially, many companies in the food industry are devising various projects with it.

Flavor profile: hibiscus, rosehip, redcurrant

Region: San José, Las Lajas

Farmer: Oscar and Francisca Chacón

Altitude: 1,300-1,500 m.a.s.l.

Processing: Natural