It’s late… I didn’t have such a late saturday coffee post in a while. Even the last week’s was published couple of hours earlier. The reason? My big boy turned 4 two days ago and today we celebrated the event on a picknick.
The weather was favorable and except for an hour or two it was relatively cloudy, which was perfect. The strong summer heat can be unpleasant even higher in the mountains…
But that is bot the topic today. After all we are in the Cinnamon Cup of Coffee community and I have to tell you that I tried some pretty nice and exclussive products these days.
The owner of Specialty Place 23 has delivered some different coffees and a coffee tea. He promised to show something different after his summer break, but I wasn’t aware what it was gonna be.
Cascara is a coffee cherry tea and the cherries have been processed naturally.
I will share an illustrative image, becaise I forgot to take photo of the dried cherries…
Source: https://freshcup.com/whats-new-with-cascara/
I have been watching videos about processing and using the excessive part of the coffee cherries, and have dreamed about trying this tea one day. Everybody has consumed coffee in wide variety of brewing techniques, but cherry tea isn’t that widely available. To my surprise, Misho, the specialty coffee owner, has delivered some boxes of this product.
The day we went to see him after his summer break he told us that he hadn’t tried it yet too and asked if we want to brew a test sample. Of course we were more than ready!
The tea was very fruitful and but the main similarity was with a rosehip tea, which is quite traditional for Bulgaria.
Have you tried rosehip tea before? Do you have rosehip bushes growing in your country?
The tea had a bit lime sourness, which ended in a very sweetful manner. I was surprised, to be honest, how sweet the whole thing is without even adding artificial ot natural sweeteners. A gentle and tasty experience!
A bonus coffee!
This abag of Jamaica Blue Mountain coffee arrived at the Specialty Place as a gift, but when I asked Misho about it he wasnt that excited. I asked him for the reason and he preferred to just show me the beans. (Another miss of photo… sorry!)
They were quite dark roasted… excessively dark roasted for the class of this coffee. No good coffee deserves such a destiny. Misho told me “You see why I don’t want to buy beans from Bulgarian roasters and tbis wat help their business? I prefer to buy from abroad and just enjoy the coffee!”
Well, he decided to give this a chance too and when I went to visit him he brewed two shots, one for me and one for him.
To be honest, the coffee wasn’t that bad. I have tried a lot more unpleasant and even undrinkable coffees, but this one still had some character which included a lot of fruitful nuances and just was on the absolute border of being overly bitter. BUT! If someone ever serves me such a coffee in a hotel or some restaurant I will be extremely happy. It is sad, that this coffee pretends to be a lot more and this shows that roasting is crucial for the final product. A $100 coffee can taste like a $20 coffee and vice versa.
That’s for now! See you really soon. Have a happy and special weekend and see you soon. Bye!
