Today I am featuring something a little different, but something I have posted on before, and something I LOVE! This is a Santa Barbara Estate Cascara from Brandywine Coffee Roasters from Wilmington, Delaware. Starting with small sample roasts and cuppings, Brandywine is introduced to each roast and begins to fine tune the best way to highlight and celebrate what makes them uniquely delicious. They believe that through dedication to carefully sourcing the world’s best coffee and hand roasting each batch they elevate the process to an art form. Brandywine is inspired by and bonded with the local landscape of Wilmington, and aim to artfully represent it with their coffee. Their goal is to cup hundreds of coffees, drink as much as possible, get to know them, and tweak and re-tweak until they present us with the best of the best. This cascara is from the Santa Barbara Estate in Antioquia, Colombia. It is de-pulped and fermented for 5 days without water to slow the production of the yeast; hence slowing the fermentation time. Brandywine notes this as syrupy and refreshing with heavy apricot flavor and notes of lemon. I cold brew my cascara for the most part, but it is just as enjoyable hot. I brew my cascara as a toddy, at a 1:10 ratio, sitting in the fridge for 18-24 hours. Then I will filter it through a coffee filter a couple times for a super clean drink. This cascara was amazing. A tasty sweet fruity coffee-tea. Honey sweetness. Amazing syrupy mouthfeel, especially due to my long brew time. Very floral & bright. Lemons & watermelons & apricots. Summertime in a drink. This stuff is amazing straight, in lemonade, in coffee. Bet it makes for an amazing cocktail mixer as well. Kudos to Brandywine for an amazing product, these folks know their stuff. And as always, killer art on the bags by Todd Purse.
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