{"id":2437,"date":"2019-08-23T05:00:36","date_gmt":"2019-08-23T15:00:36","guid":{"rendered":"http:\/\/thecurbkaimuki.com\/2019\/08\/23\/devocion-coffee-to-open-first-of-its-kind-cascara-bar-in-new-york-city\/"},"modified":"2019-09-21T11:17:28","modified_gmt":"2019-09-21T21:17:28","slug":"devocion-coffee-to-open-first-of-its-kind-cascara-bar-in-new-york-city","status":"publish","type":"post","link":"https:\/\/thecurbkaimuki.com\/2019\/08\/23\/devocion-coffee-to-open-first-of-its-kind-cascara-bar-in-new-york-city\/","title":{"rendered":"Devoci\u00f3n Coffee To Open First Of Its Kind Cascara Bar In New York City"},"content":{"rendered":"

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Cascara has been having quite a moment over the past few years. Originally, the fruit and skin of the coffee seed was by and large seen as a byproduct of the coffee-producing process, one that at best made it to compost to feed the trees from which they came. Then someone somewhere along the way realized that folks at origin, particularly in Bolivia<\/a>, were drinking a tea made of the coffee cherry and thought, \u201cmaybe there\u2019s a market for this.\u201d There was. Now, the \u201cbyproduct\u201d can sometimes fetch a higher price than the coffee seed itself. It was even banned\u2014albeit briefly\u2014in the UK<\/a>; there was even rumo(u)r of some back alley cats peddling cascara<\/a> to any coffee peeps with a spare quid.<\/p>\n

But even with the seeming ubiquity of cascara, it hasn\u2019t quite broken into the mainstream the way, say, a flat white has. But New York City\u2019s Devoci\u00f3n Coffee<\/a> is putting the cherry front and center with their brand new cafe, a cascara bar.<\/p>\n

Opening on September 9th inside The Nomad, the Devoci\u00f3n Cascara + Coffee Bar is \u201cthe first concept in the world devoted to the coffee cherry,\u201d per a press release announcing the location. The 500-square-foot, four stool cafe will be Devoci\u00f3n\u2019s fourth location and there will of course be a full range of coffee beverages, but the main attraction is cascara. The cafe will have no less than four different expressions of cascara on tap: original, ginger lemon, cherry, and cassia lime. There will also be a baked goods menu that includes a \u201crotating option made with cascara\u201d that was designed in collaboration with Chef Carolina Santo-Neves of the now-closed Comodo.<\/p>\n

To celebrate the opening Devoci\u00f3n Cascara + Coffee Bar will also have on the menu for their first week a cascara ice cream affogato. During that same timeframe, Devoci\u00f3n will be donating all proceeds from beverage sales at their cascara bar to install a post-harvest processing lab at IED Escuela Normal Superior de Gachet\u00e1 in Colombia, where students and teachers will be able to learn how to make specialty coffee.<\/p>\n

For more information about the opening, make sure to follow Devoci\u00f3n on Facebook<\/a> and Instagram<\/a>.<\/p>\n

Zac Cadwalader<\/a>\u00a0is the managing editor at Sprudge Media Network and a staff writer based in Dallas.\u00a0 Read more Zac Cadwalader\u00a0on Sprudge<\/a>.<\/em><\/p>\n

Top image via Devoci\u00f3n<\/a><\/em><\/p>\n

The post Devoci\u00f3n Coffee To Open First Of Its Kind Cascara Bar In New York City<\/a> appeared first on Sprudge<\/a>.<\/p>\n

\nSource: Coffee News<\/body><\/html><\/p>\n","protected":false},"excerpt":{"rendered":"