Cascara Rubya del Vulcano
An infusion that tells a story of rebirth, dedication, and wild lands: Rubya del Vulcano is our 100% organic cascara (the dried skin of the coffee cherry), sourced from smallholder farmers on the volcanic slopes of North Kivu, in the Democratic Republic of Congo.
This region, located north of Lake Kivu, bordering Uganda and nestled near the renowned Virunga National Park, offers ideal conditions for arabica cultivation: high altitude, consistent rainfall, and some of the most fertile volcanic soils in all of Africa.
But the true secret of this cascara lies in the obsessive attention to quality — the result of years of farmer training, the distribution of millions of seedlings, and in-depth research into every step of post-harvest processing.
Only the ripest cherries are handpicked based on their sugar content (Brix level), then laid out on raised beds to dry slowly under the sun. Once dried, they are dry-pulped. This method enhances the fruity, clean aromas and requires constant monitoring to prevent any unwanted fermentation.
Gourmet • Microlot • New Arrival
Green Coffee Analysis
Grain analysis
Screen:
N/A
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Storage environment analysis
Humidity:
56 %
Temperature:
22°C
More Info
Looking for a refreshing, natural, and surprisingly sweet drink to beat the heat? Discover Rubya del Vulcano, in a cold brew version that brings out all its fruity nuances.
Ingredients
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10 g of Rubya del Vulcano (organic dry-pulped cascara)
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200 ml of room temperature water (preferably filtered)
Preparation
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Pour the cascara into a carafe or a glass container with a lid.
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Add 200 ml of water and stir gently.
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Cover and let it steep in the refrigerator for exactly 24 hours.
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After 24 hours, strain with a fine sieve or remove the cascara with a spoon.
How to enjoy it
Drink it as is, no sugar needed: the natural sweetness of the cascara and the dry-pulped process create a rich, fruity, and smooth profile, with notes of red fruits, raisins, and dark honey.
Serve chilled, maybe with an ice cube… and let yourself be surprised.
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