Coffee Cherry Tea (Cascara)

Coffee Cherry Tea (Cascara)


Cascara, which means “husk,” “peel” or “skin” in Spanish, is the dried skins of coffee cherries. ... Normally coffee cherries are considered a by-product of the coffee-making process and are either discarded as waste or used as compost. Now these cherries are being reused to produce a unique drink of their own. 

  • This coffee cherry comes from producing collective in the town of Planadas in the Tolima region of Colombia. Grown at around 1500 masl it consists of a mix of Castillo and Caturra Varietals. 


Rose hip, Hibiscus 

Hot Brew 

  • Our favorite brew hot cascara tea is with the french press. It is easy and it is a common immersion brewer to have on hand. I typically use a 1:25 (cascara to water) ratio but you can very the ratios depending on your preference  (recipes range from 1:14 to 1:30). 

  • Combine 14 grams of cascara with 350 grams of water just off of boil. 

  • Steep for five minutes. 

  • Filter out the tea and enjoy. 

Cold Brew 

  • You can also cold brew cascara. Like cold brewing coffee (or making sun tea), this method results in a different kind of extraction and thus different flavors. I also prefer the French press (for convenience) with this method. 

  • Combine 30 grams of cascara with 360 grams of cold drinking water. 

  • Let it steep for 24 hours. 

  • Filter out the tea and enjoy.