It’s been more than a decade since Cashew Nut Bar started making a name for itself in the world of specialty coffee.
But it seems the brand is on the verge of a major comeback.
Coffee is a hot-button issue in the U.S. right now, as voters increasingly are concerned about the impact of climate change on coffee production and the potential health effects of the chemical used to make it.
But while Cashew nut bars may not be popular with many voters, there’s one major factor at play that could change how coffee drinkers will perceive the company.
Casa is looking to expand into other markets, including the United Kingdom, Canada and other markets in the European Union, where Cashew nuts are grown.
It’s hoping to expand to more countries as well.
In the past, Cashew bars were made by the same small-batch roasters in Spain, Italy and the U: The roasters typically work in the same coffee-growing regions and have a shared culture.
But in recent years, the roasters have become more independent and have been forced to share equipment, making it harder to source the same beans, which are more expensive.
Now, Cashews will be expanding into other coffee regions, including those that have a large Spanish-speaking population.
“In Europe, Casooks are a little bit more local,” said Joaquin Gonzalez, Casa’s head of global roasting.
“It’s kind of a trend that’s developing, and we’re hoping that in the future we’ll have more producers in different regions.”
The Roasting and Crop Analysis Lab at the University of Minnesota is partnering with Cashew to create a new cashew bar, one that is made using a new roasting technique that has been developed by Cashew.
The company will share a small amount of the beans it grows and processes with its partner roasters.
The beans will be harvested and processed in Spain by Roastadio, an independent roasting company based in Valencia.
The new bar will be named Cashew Bar, after the Spanish word for “bar.”
The bar will include the cashew nuts and the roasted beans, along with a “cashew flavor,” according to a press release.
“This is a very exciting moment,” Gonzalez said in a press statement.
“We’re excited to introduce a new product to the world.”
In order to make the new bar, Casawebros will partner with the University College of Ireland to study the genetics of Cashew, which has a high genetic similarity to the coffee bean, Casu, from which Cashew’s coffee is brewed.
This genetic connection allows the coffee beans to thrive in the Roastado system, which uses anaerobic bacteria to create anaerobically-controlled conditions to grow the coffee.
The method will allow Cashewnuts to produce a bar that is more than 50 percent lower in carbon than its standard counterpart, while the carbon content of the bar will also be lower than its competitors.
The bar will sell for $25 a bar, which is roughly half the cost of its standard sibling.
The roaster and partner roasts will share the profits from the sales of the new product.
Gonzalez said that Casawerros will work with Roastados to provide samples of the roasted Cashew bar.
The results of the study will help Casawers to decide if they should offer the bar to their customers.
“I think the idea of having a bar in a place that’s a little different, but that’s still a Cashewnut bar, I think that would be a very attractive thing for customers,” he said.
“You’re not going to have the same amount of flavors.
You’re not gonna have the taste of a Casewannut.
It would definitely have a lot of cacao, which would make it really special.”
The Casawercas team is excited to work with Casawerras to make CashewBar, and hopes to see it on store shelves by 2020.
“The idea is to try to make a coffee bar that’s actually going to be good, and I think it would be very successful,” Gonzalez added.