AJALA - Cascara

Chocolate infused with coffee cherry peels will pleasantly invigorate and energize you thanks to its stimulating effects. It smells like hibiscus and tastes like a honey-sweetened cottage cheese dessert with forest fruits.

Cascara is the dried peel of coffee cherries, which is a by-product of coffee bean processing. Although cascara is less well-known than coffee, its consumption has a centuries-old history and is one of the first ways to use the coffee tree in gastronomy. It is prepared similarly to tea, has a fresh fruity taste and is rich in antioxidants. Unlike coffee, it contains less caffeine and does not irritate the digestive tract.

It was a banned food in Europe for a long time, because it was not officially sold or consumed there before 1997. It took more than twenty years for cascara to pass through the sieve of European legislation and get the green light.

Our cascara comes from the Panamanian family farm Finca Hartmann, which was founded in 1940 by the son of Czech emigrant and adventurer Alois Strašil. He was one of the very first settlers of western Panama and coffee growers in the area. Today, the farm and family business in the heart of the Santa Clara region, almost on the border with Costa Rica, is run by all five of Alois' grandchildren. The coffee is grown here in the shade of tropical trees, which provide shelter for more than 300 species of birds and many other species of animals, in order to preserve the original forest ecosystem.

Ingredients: | organic cocoa beans, organic dried cane juice, organic cocoa butter, cascara 20%