Cascara Coffee Cherry Tea is the husk of the coffee cherry that is removed during processing of the cherry after harvest. Historically, it has been used as compost/waste. Ongoing research and development in coffee have led to a newfound use: a sweet and syrupy tea!
Region: Central Valley
Varietal: Various
Process: Natural
Elevation: 1200 Meters
Cup Notes: heavier-bodied cup, syrupy / raisin sweetness
Brewing Recommendations
Hot Brew
- Cascara: 18g / 3 tablespoons
- Water: 300g / 300ml / 10oz @ 195-205℉
- Directions: combine cascara and heated water together for ~6 minutes. Strain, cool as desired, and enjoy.
Cold Brew
- Cascara: 36g / 6 tablespoons
- Water: 300g / 300ml / 10oz
- Directions: combine cascara and water, stir, and let stand in the fridge for roughly 24 hours. Strain and enjoy.
