Cascara (Spanish for ‘husk’ or ‘peel’) is the dried fruit of the coffee cherry and is traditionally consumed as a tea in coffee producing countries. It is packed with flavor, vitamins, minerals and a large number of antioxidants. Not only does cascara make a delicious tea, you can also bake with it (in place of other dried fruit) or even eat it as is!
Our cascara comes from three sister farms in Costa Rica who all grow organic coffee, though the cascara itself is not certified organic. Once they separate the coffee cherry from the coffee beans the fruit is washed and then dehydrated.
This cascara makes a wonderfully complex cup of tea with notes of cranberries, sweet hibiscus, strawberry, honey, and lemongrass along with a bright acidity and a texture not unlike a light simple syrup. If steeped a second time you get a much lighter flavor with notes of raspberry, cinnamon, lemongrass, and just a hint of ginger.
Directions: Place 5 grams (roughly 2 tbsp) of cascara in the steeping vessel of your choice and add 1 cup of 200-degree Fahrenheit water (about 30 seconds off the boil) and let steep for 4-8 minutes.