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Cascara Tea Finca La Mula Panama Geisha

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La Mula Cascara is a cascara from one of the finest geishas. Cascara, which means husk in Spanish, is tea made from the dried peel of coffee cherries. Once the cherry is picked and the coffee bean has been removed, the skin is dried in the sun, creating a beautiful, dried red husk.

Cascara is super high in antioxidants and makes a gorgeous and incredibly refreshing tea. This geisha cascara tastes like fresh, sweet hibiscus, bing cherry, and strawberry jam.

See below for brewing instructions. One 200g. bag of cascara.

About Finca La Mula

Winner of Good Food Awards 2016 and Best of Panama 2014, Finca La Mula is a small, quality-focused micro-farm owned by Willem Boot and managed by Kelly Hartmann of the multi-generational Hartmann coffee farming family. It was planted in 2007 by a group of 15 indigenous Ngöbe-Buglé coffee farm workers, who were students of the Escuela de Café. This school was founded by Panamanian coffee farmer Graciano Cruz, and he organized courses in coffee cultivation, harvesting, processing and cupping. The planting of Finca La Mula was part of the curriculum of this school, and training focused on learning coffee farming techniques that would produce high- end coffee in a sustainable environment.  Finca La Mula is located on the southern slopes of the Baru volcano in the Chiriqui province of Panama, at an elevation of 5,575 to 5,906 feet. The farm consists of 5 hectares of land, four of them planted with roughly 6,000 Geisha varietal coffee trees. Within the Geisha varietal grown on the farm, three strains have been discovered including the Green and Bronze tip, as well as a spontaneous hybrid dwarf varietal. Two full-time employees live on the farm in environmentally friendly housing built by farm owner Boot. The housing materials offer a high level of comfort to the employees and protect against cold and moisture. Cooking is accomplished with an environmentally friendly Oneil oven that requires 80% less wood for burning, protects the employees against smoke inhalation and creates a naturally warm environment. A fifth of an acre of the farm is dedicated to growing beans and vegetables for the father and son living on the land.

La Mula Geisha Coffee

From our friend and producer, Willem Boot:  “It was love at first sight; Geisha swept me off my feet on a remarkable day in 2004 and my life hasn’t been the same ever since. Back then, I participated as a cupping judge during a coffee competition in Panama and for the very first time I experienced the flavor profile of this remarkable coffee variety called “Geisha”. The perfume-like aroma of jasmine and roses followed by the lingering taste notes of fresh papaya and tamarind were truly unparalleled. Immediately, I became fascinated by the mesmerizing characteristics of this coffee, which inspired me to purchase 5 hectares of forest on the slopes of the Baru Volcano. In 2006 we started planting our Geisha trees which are surrounded by a beautiful, lush sub-tropical rainforest. Coffee from the second production year (2014) competed in the prestigious Best of Panama competition and we won first place!”

La Mula Geisha Cascara – Dried Coffee Cherry Tea

Cascara which means “husk” or “skin” in Spanish, is the dried peel of coffee cherries.  Once the cherry is picked and the coffee bean has been removed, the skin is dried in the sun, creating a beautiful red dried husk.  Often composted and used as fertilizer in the field, the cascara is high in antioxidants.  And for us, it makes a gorgeous and refreshing tea.


To prepare, pour one cup boiling water over one level teaspoon of coffee cherry tea and let steep for 20 minutes. Dilute to taste. Strain and serve hot or chill and serve over ice.

Three (3) heaping Tablespoons makes 2 gallons diluted. Here’s to your health!

To retain maximum antioxidant and enzymatic value, harness the energy of the sun and prepare as sun tea. Sun tea is made by using room temperature water and tea in a clear glass jar placed outside in the sun or indoors on a warm, sunny windowsill for 3 to 5 hours. To maintain it’s raw state, do not heat over 118*F (47.8*C).

Sustainable Practices

Finca La Mula is a micro-farm which employs sustainable farm practices that focus on using inputs at an absolute minimum. The environmental policies of the farm have banned the use of herbicides or insecticides. Fungicides are rarely used, and only when the farm has experienced an aggressive fungus attack. Fertilizers are applied strategically in order to maintain necessary plant nutrition in soil. The natural habitat of Finca La Mula is a unique high mountain, tropical forest environment. The owner of Finca La Mula has elected to develop the farm in full harmony with the natural environment. The farm is densely packed with primary and secondary old growth trees, a large population of mammals (including the occasional sighting of a jaguar) and a rich and varied insect life. Cloud forests attract at least two hundred species of migratory birds and provide natural shade throughout the year. This shade keeps the soil moist, reduces the average temperatures which leads to longer maturation for coffee cherries, and negates the need for irrigation. The soil is very high in organic matter and the farm is surrounded by untouched forest land. Finca La Mula has a conservation program regarding water that involves drawing it for local consumption from a nearby stream, and taking coffee to be processed at the nearby Finca Hartmann farm. Plastic and compostable waste are centrally collected on the farm, and taken to be recycled and disposed offsite. Trails are built throughout the farm, with the native, deep rooting ‘mirto’ tree to avoid soil erosion. Finca La Mula pays workers well above the Panamanian minimum wage and includes added premiums for health care and other social benefits. The two workers employed on the farm live year round on the property and are given food packages during the year for added health benefit. Health care is provided as needed. This farm exemplifies the non-traditional philosophy of new generation coffee entrepreneurs to go vertical all the way down to the farm level in order to produce unparalleled coffee qualities. In the case of Finca La Mula, the owner offers his employees substantial more economic and personal benefits than in a traditional worker-farmer relationship.

Chemex (The Best Way to Enjoy Our Coffee)

46g Coffee, Coarse Grind

710g Water (205 Degrees F)

Brew Time: 4½ – 5 minutes


  1. Rinse filter thoroughly with hot water.  Pour out rinse water.
  2. Add Ground coffee to filter, shake gently to even bed of grounds.
  3. Pour approximately 80 grams of water over the grounds, evenly soaking all grounds.  Be careful not to pour directly onto the filter.  Allow coffee to sit for approximately 40 seconds.
  4. After allowing the coffee to degas for 40 seconds, pour additional water gently on top of the grounds until the level of the slurry reaches approximately ⅓ of the way up the cone.  Be careful not to pour directly onto the filter.
  5. Continue adding water to maintain this slurry level until you reach the target brew weight (710 grams).  Ideally your coffee will finish brewing between 4:30 and 5:00 minutes.
  6. Dispose of the filter, swirl the coffee around inside the chemex and serve.
  7. Enjoy!



18g coffee, Medium-fine grind

200g water (170-180 Degrees F)

Brew Time: 2 minutes


  1. Invert Aeropress and preheat with hot water.
  2. Empty water and add coffee to brew chamber.
  3. Place Aeropress on scale and tare the scale.
  4. Start timer and add hot water.
  5. After all water has been added, stir the slurry (coffee & water mixture) until all grounds fully saturated.
  6. When timer reaches 1½ minutes, screw on filter chamber and flip over the Aeropress, placing it on top of a coffee mug.
  7. Gently press down on the plunger until you hear a hiss.
  8. Remove Aeropress from mug and enjoy!


34g of coffee

567g Water (95–205 Degrees F)

Brew Time: 2-3 minutes


  1. Start with clean filter and globes.
  2. Fill bottom globe with pre-heated water and place over heat. Let top globe rest on the bottom globe, but do not fit them together tightly .
  3. When water in bottom globe begins to boil, firmly fit the top and bottom globes together.
  4. Once all the water has risen to the top, measure it to be 200F – stir and/or turn down heat to dial in temperature.
  5. Add freshly ground coffee to the top chamber and stir to fully saturate all grounds. Let steep for 1 ½ minutes.
  6. After steeping time has passed, remove syphon from heat and stir grounds again.
  7. Brewing process is done when coffee in bottom globe bubbles.
  8. Remove top globe by gently rocking it back and forth to break the seal.
  9. Pour coffee into a decanter and enjoy!

French Press

27 g Coffee, Coarse Grind

400g Water (195-205 Degrees F)

Brew Time: 4 minutes


  1. Preheat french press with hot water.
  2. Add freshly ground coffee; place french press on scale and tare the scale.
  3. Start timer and begin adding hot water.
  4. Completely saturate all grounds with hot water.
  5. After 1 minute, stir the grounds front to back 4 times.
  6. Place the lid and plunger on top of french press.
  7. When the timer is at 4 minutes, gently press down the plunger.
  8. Decant into your favorite mug and enjoy!

Hario V60

25g Coffee, Coarse Grind

400g Water (195-205 Degrees F)

Brew Time: 3 minutes


  1. Place filter in V60, preheat filter, V60 and mug by pouring hot water through them.
  2. Add freshly ground coffee to filter, place everything on scale and tare the scale.
  3. Start timer and add 50g of water by pouring slowly into the center of the grounds.
  4. Allow the bloom to degas for 30s before adding more water.
  5. Continue to pour slowly into the center, keeping a consistent level to the slurry (coffee & water mixture).
  6. Ideal brew time is 3 minutes. After all water has been poured and filter begins to drip slowly, remove V60 and discard filter.
  7. Enjoy in your favorite mug!