The dried fruit of the coffee cherry, known as cascara, makes a delicious tea.
Add 16g cascara to a loose leaf teabag and steep in 400g water just off-boil for 4 mins. For a more delicate brew, use 12g cascara; for a more fruity brew, use up to 20g cascara.
Our summer time obsession: Cold Brewed Cascara
Stay cool with this refreshingly fruity iced cascara tea!
• Place 6.6oz (187g) of cascara in a large container (one gallon or larger)
• Add 128oz (1 gallon) filtered* water, stir
• Let sit for 12 hours, strain
• Chill and serve with ice
Pro Tip: For a crisp, lemon-noted iced tea, use distilled water.
Keep Cascara fresh by storing it in a well-sealed container, in a cool, dry place.
Farm Managers: Maria Elena & Renardo Ovalle Vides
City: La Libertad
Harvest Period: December - March
Altitude: 1,200 - 1,500 masl
Farm Size: 19.5 acres
Direct Trade Relationship: 3-year relationship with Finca La Bolsa
Shade Grown: Yes