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CASCARA

COFFEE CHERRY TEA


A new take on your favorite fruit


GET YOURS


CASCARA

[kas-kair-uh] n. Dried fruit of the coffee cherry; Spanish for husk or skin.


Cascara is typically the byproduct of naturally-processed coffee, but this lot of cascara from the Helsar de Zarcaro micro-mill in the West Valley of Costa Rica is the result of a proprietary process designed to preserve the de-pulped fruit of washed-processed coffee. Once separated from the coffee seed, the ripe coffee cherries are dehydrated to preserve their flavors. This process yields a greater clarity of flavor and a completely edible dried fruit that is ideal for steeping like a tea.



BENEFITS

Rich in antioxidants and lightly caffeinated, cascara has long been enjoyed for both its delicious taste and health properties. The consumption of cascara actually predates the consumption of roasted and brewed coffee on the Arabian Peninsula. To this day, it remains a more widely consumed and economically significant product in such countries.

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OUR RECIPE

Steep 9 grams of Helsar de Zarcero cascara for every 12 ounces of 200-degree water for 6 minutes. Brewing for a group? Just take that 3:4 brew ratio and scale accordingly. For example, if you want to make 32 ounces of tea, use 24 grams of cascara tea!





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Steep wisely.
Steep often.