Elevation: 1380 to 1500 meters

Varietals: Bourbon

Milling Process: Other

Drying Process: Raised beds

Harvest Start Month: December

Harvest End Month: April

Export Start Month: March

Export End Month: May

The El Salvador Red Bourbon cascara is selected from fully ripe red bourbon cherries from Finca Santa Petrona in Santa Ana, El Savador. The cherries are depulped at the Café Tuxpal mill, separated and dried on raised African beds. The end result is the dried cherry skin which is used to create a sweet and delicate cascara tea. This cascara is from 100% Bourbon coffee cherries.