The Zero Waste Coffee Project
LACASCARA, a young company in Wiesbaden, Germany, has been making headlines with an aperitif by extracting aromas from cascara, the dried coffee pulp, and adding it to an alcohol.
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A true craftsman, his fascination and scientific understanding of coffee from seed to cup is unparalleled in his field. With a background in Anthropology, field research in Sudan and Ethiopia exposed him to the complex process and qualifications required to create great coffee. Even to this day, Hans takes regular visits back to Addis Ababa to support and work with our partnered farmers and suppliers.
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