[vc_row][vc_column][vc_empty_space height=”16px”][vc_custom_heading text=”There’s Cascara This, and There’s Cascara That” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes” css=””][vc_column_text css=””]Cascara always refers to the dried skin (and sometimes pulp) of the coffee cherry. It is essentially the fruit (skin and mucilage) surrounding the coffee bean that is

[vc_row][vc_column][vc_empty_space][vc_custom_heading text=”Reclaiming the Narrative: Vietnam’s Place in the Specialty Coffee World” font_container=”tag:h4|text_align:center” use_theme_fonts=”yes” css=””][vc_column_text css=””] A reflection on visibility, voice, and value for Vietnam’s coffee producers in the global specialty scene. [/vc_column_text][vc_empty_space height=”12px”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″][vc_single_image image=”6116″ img_size=”full” alignment=”center” style=”vc_box_rounded” css=””][/vc_column][vc_column width=”1/3″][vc_single_image

[vc_row][vc_column][vc_column_text] Robusta coffee beans have always been viewed as an inferior coffee variety, especially when compared to Arabica. Part 1 of this series on Vietnamese Fine Robusta explored and discussed some of the historical reasons why Robusta coffee beans, especially

[vc_row][vc_column][vc_column_text] “Vietnamese Robusta? Are you effing serious?”, said a client of mine, incredulously. He winced when I suggested Vietnamese Fine Robusta as a new addition to his product range of specialty coffee portfolio. I recognized that reaction of contempt and

[vc_row][vc_column][vc_custom_heading text=”BREWING THE TEA” font_container=”tag:h3|text_align:center|color:%23c35837″ use_theme_fonts=”yes”][vc_column_text] Just like a shot of espresso, Cascara tea is an extremely versatile base for any other beverage recipes, hot or cold, alcoholic or non-alcoholic. Below is a couple of great drink recipes that Gaia