Made from the dried skins of coffee cherries, cascara is a by product of coffee production, focusing on the fruit’s sweet skins rather than the seeds. It can be enjoyed both hot and cold- served as a calming tea or as a chilled drink to quench thirst on a  summer’s day. With its low caffeine content and antioxidant-rich profile, cascara tea is a refreshing and flavourful alternative to coffee. Beyond its taste and versatility cascara also presents significant environmental and economic benefits. By repurposing the coffee cherry skin that would otherwise be discarded or composted, producers reduce waste and maximize the use of their harvest. In regions where specialty coffee is grown, the development of a cascara market can provide farmers with an additional revenue stream. As seen in recent initiatives, such as those in East Timor, producers who process and sell cascara earn more for their crops, helping to support livelihoods and improve sustainability across the supply chain. With its growing popularity, cascara represents both an exciting new taste experience for consumers and a meaningful opportunity for coffee-growing communities.

How to brew:

Hot:
15g Cascara
95+ degree Water
230g Water
Brew for 4-5 mins

Cold:
15g Cascara
Cold Water
200g Water
Brew for 20-24 Hours