Cascara / Natural

Name: Cascara / Natural
Brand: Hacienda Sonora
SKU: CR2606
Availability: InStock
Rating: 5.00 (0 reviews)

★★★★★

(0 customer reviews)

REF: CR2606

Get ready for Cascara from one and only Hacienda Sonora. Extremely sweet and elegant. We can’t get enough of it.

Coffee cascara is the dried skin and pulp of the coffee cherry that surrounds the coffee bean. After the coffee beans are removed during processing, the remaining fruit is carefully dried and can be brewed like tea, creating a naturally sweet and fruity infusion.

PROCESS:

Natural

ALTITUDE:

1300 m.a.s.l.

CROP:

2026

Costa Rica

Central Valley

Hacienda Sonora / Alberto & Diego Guardia

62,00 zł /kg

In Stock

62,00 zł /kg

Total: 62.00 zł

In Stock

*price incl. VAT

DISCOUNT PER QUANTITY

Discount per Quantity

Quantity kg	Discount	Price
5 – 10	3%	60,14 zł
11 +	5%	58,90 zł

*Price changes per quantity will be added in the shopping cart

SHIPPING

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATION	UP TO 3KG	UP TO 10 KG	UP TO 20 kg	UP TO 31,5 Kg	DELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)	€5,40	€6,60	€7,80	€10,80	2-5 days
ZONE B (Austria, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)	€7,20	€9,60	€12,00	€18,00	3-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy, Estonia)	€9,60	€12,00	€15,60	€24,00	4-8 days
ZONE D (Finland, Greece)	€14,40	€19,20	€24,00	€36,00	3-7 days
ZONE E (United Kingdom, North Ireland)	€19,20	€21,60	€24,00	€31,20	5 days

More information

PAYMENTS

We understand the importance of flexibility when it comes to payments.

Payment method	Payment details
Credit Card	As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
	The payment will be processed by Paypal.

More information

Cascara / Natural

Flavors
Producer
Reviews (0)

62,00 zł /kg

+ Add to cart

Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

This is our first year bringing in Diego’s cascara, and we could not be more excited to finally share it.

If you are new to cascara, it is the dried skin and fruit of the coffee cherry that surrounds the coffee bean. Brewed like a tea, it creates an incredibly sweet and juicy cup with layers of fruit character and a smooth, comforting finish.

What makes Diego’s cascara so special is how intentional the entire process is from start to finish. After harvest, the coffee cherries are carefully washed and then dried whole as a naturally processed coffee inside his greenhouses. Keeping the fruit completely intact during drying allows all of the sugars to concentrate and ferment slowly around the seed, intensifying the sweetness and deepening the flavor of the cascara.

Once the coffees are fully dried and ready, they move through the dry milling stage where the cherries are hulled and the cascara is separated from the coffee. From there, Diego carefully sorts the cascara to remove parchment and any small particles that do not belong, resulting in an exceptionally clean final product while preserving all the beautiful fruit and sweetness developed during drying.

Location: Central Valley

Altitude (MASL): 1,300-1,825 m.a.s.l.

Varieties: catuai, caturra, H1, geisha, SL28, hybrids & experimental cultivars

Processing method: full honey, natural, experiments

Hacienda Sonora

Hacienda Sonora Estate has been in Alberto’s family for more than a Century. In the 1970s when Alberto took over the farm,
he began planting most of the land with coffee, and shortly after it became the main source of income.

In 1999 with historical low coffee prices, Alberto invested in a Mill to be able to maximize his quality, to do so he became a pioneer in very alternative processing techniques such as Honey and Naturals. Also became living proof of how different varietals could create different levels of complexity in the cup.

In 2011, Alberto’s son, Diego, joined the operation as co-manager. Nowadays, Sonora has more than 20 different varieties of plants in 80 hectares of coffee (+ 20 hectares of forest reserve) and is known to be a welcoming place forcoffee lovers.