Cascara Coffee Cherry Tea


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The intense sweetness of raisins is compared with a tart acidity and rosehip aromatic in this careful selection of cascara from the Helper de Zarcero micro-mill.

Each bag contains 90 grams of tea.

  • Tea Details

    Ricardo Perez


    Costa Rica


    Zarcero, West Valley






    1,500 - 1,700 Meters

    Tasting Notes

    Raisin, Rosehip, Tart

  • Farmlevel


    Rich in both caffeine and antioxidants, the consumption of cascara (otherwise referred to as “Qishr”) predates the consumption of roasted and brewed coffee on the Arabian peninsula. To this day, Qishr continues its reign as a more widely consumed and economically significant product than coffee in such countries.

    Spanish for “husk” or “skin”, “Cáscara” is the dried fruit of a coffee cherry. Though often the byproduct of naturally-processed coffee, this lot of cascara from the Helsar de Zarcero micro-mill in the West Valley of Costa Rica comes to us by way of a proprietary process designed to preserve the de-pulped fruit of washed-processed coffee. Once separated from the coffee seed, ripe coffee cherries are oven-dehydrated to preserve their flavors as well as kill any unwanted bacteria. The resulting product comes in the form of a completely edible, dried fruit ideal for steeping like a tea. 

  • Brewing Instructions

    Steep 9 grams of Helsar de Zarcero cascara for every 12 ounces of 200-degree water for 6 minutes.