Cascara Coffee Crust Coffee cherry after drying Description : High Sweetness - - Grapes - Tamarind - Dried Figs Breed: Katura - Katoy Altitude : 1250 - 1300 m Processing: Dryer Rishio: 1:10 30 g Cascara 300 ml water at 90 - 100 degrees Soak for 10 minutes It can also be soaked at room temperature for 24 hours and then filtered Any filtering tool can be used such as the Clever, Chemex or V60 tool Refrigerate after filtration and can be used without additives Additives such as honey, sweeteners or syrups can be added to your liking

Fill in the text content of the collapsible item here. You can provide details and explanation for the question here.