Cascara translates as 'skin' or 'peel' and is the left over coffee pulp when the ripe coffee cherry is picked and processed. The dried cherry pulp can then be used as the base of a deliciously refreshing tea.

Drinking this transports us to the processing mills we've visited at origin.

We've found that the best brewing method is using a French Press, but feel free to try any other wierd and wonderful method you feel works best.

Our preferred method:

Use 17g of Cascara per 200ml

Brew for 4 minutes in a French Press

Stir 3 Times

Wait an additional 3 minutes

Then serve and enjoy!

Price shown per 250g