Guatemala Cascara

Tasting notes

In the roaster’s words

Produced by Luis Pedro, who began his journey in coffee in Antigua alongside his nephew, this cascara project is the result of years of experimentation and careful selection. Cascara, the dried skin and fruit of the coffee cherry. This is often overlooked in traditional coffee production, but Luis Pedro has focused on unlocking its potential through meticulous processing and composting methods. By specially selecting and washing different lots of cascara, he creates a unique specialty compost that enhances both flavour expression and farm sustainability. Each varietal and farm brings a completely different character, ranging from bright, tart fruit notes to deep, syrupy sweetness. This year’s Gesha cascara compost lots were selected entirely based on flavour and cup profile rather than farm separation alone. As a result, each lot is now composed of carefully chosen cascara from his farms, blended to highlight the most expressive and balanced characteristics of the harvest.

Notes

Cascara product made from the dried skin and fruit of coffee cherries; this year's Gesha cascara lots were selected and blended based on flavour and cup profile.