Cascara Tea 80g
You've had it at the market. Now bring it home.
That cup you couldn't stop thinking about? This is it.
Cascara is the dried skin of the coffee cherry — the fruit that gives us coffee, but tastes nothing like it. Bright, fruity, and naturally sweet, with notes of hibiscus, dried cherry, and a hint of tamarind. Warm or iced, it's a drink that doesn't fit any category you know — and that's exactly the point.
What's inside your cup:
- Natural caffeine — about ¼ of a regular coffee. Clean, sustained energy with no anxiety, no jitters, no crash.
- Potassium — naturally rich, great for hydration and recovery
- Chlorogenic acids — powerful antioxidants from the coffee fruit itself
- High fiber content — one of the densest of any beverage ingredient
Independently lab-tested. Heavy metals: undetected. Salmonella: absent.
How to brew: Steep 6g (1 tbsp) in 350ml of hot water at 90°C for 5–7 minutes. Works in a French press or any fine strainer.
One 80g bag = 13 brews. Each brew makes 2 cups. That's up to 26 cups per bag — steep it once, then steep it again. The cascara holds its flavour through a second infusion.
Delicious hot, even better over ice with lemon or ginger.
Sourced directly from smallholder farms in the Colombian Andes. Dried at origin. Brought to you without middlemen.
You've had it at the market. Now bring it home.
That cup you couldn't stop thinking about? This is it.
Cascara is the dried skin of the coffee cherry — the fruit that gives us coffee, but tastes nothing like it. Bright, fruity, and naturally sweet, with notes of hibiscus, dried cherry, and a hint of tamarind. Warm or iced, it's a drink that doesn't fit any category you know — and that's exactly the point.
What's inside your cup:
- Natural caffeine — about ¼ of a regular coffee. Clean, sustained energy with no anxiety, no jitters, no crash.
- Potassium — naturally rich, great for hydration and recovery
- Chlorogenic acids — powerful antioxidants from the coffee fruit itself
- High fiber content — one of the densest of any beverage ingredient
Independently lab-tested. Heavy metals: undetected. Salmonella: absent.
How to brew: Steep 6g (1 tbsp) in 350ml of hot water at 90°C for 5–7 minutes. Works in a French press or any fine strainer.
One 80g bag = 13 brews. Each brew makes 2 cups. That's up to 26 cups per bag — steep it once, then steep it again. The cascara holds its flavour through a second infusion.
Delicious hot, even better over ice with lemon or ginger.
Sourced directly from smallholder farms in the Colombian Andes. Dried at origin. Brought to you without middlemen.
| Acidity | Medium, with a lively quality that enhances its fruity notes. |
|---|---|
| Aromas | Dominated by fragrances of dried fruits like apricot, cranberries, and raisins, complemented by subtle floral hints. |
| Balance | Well-balanced, offering a harmonious combination of natural sweetness and refreshing acidity. |
| Benefit | Low in caffeine, rich in antioxidants and polyphenols, making it a gentle energy-boosting alternative to traditional teas. |
| Body | Light to medium, with a delicate texture suitable for any time of the day. |
| Coffee Area (Acres) | The cascara is sourced from coffee farms typically spanning 15-25 acres, though this can vary depending on the producer. |
| Department | Huila or Antioquia, renowned coffee-producing departments in Colombia. |
| Drying Process | The husk is sun-dried on raised beds, ensuring uniform dehydration and preservation of its unique qualities. |
| Farmer's Name | Varies by lot |
| Farm Name | Examples include Finca El Paraíso or Finca Los Andes, though this varies by specific origin. |
| Fermentation | The cascara generally does not undergo a fermentation process; it is dried immediately after separating the bean, preserving its natural characteristics. |
| Flavors | Notes of red fruits, hibiscus, and a touch of honey, offering a sweet and fruity experience. |
| Municipality | May vary; examples include Pitalito in Huila or Urrao in Antioquia. |
| Pluviosity (mm) | Between 1,200 and 1,800 mm annually, conditions conducive to coffee cultivation. |
| Process | Collected during the coffee depulping process, followed by careful sun drying. |
| Roast Level | Not applicable, as the cascara is used in its dehydrated form without undergoing roasting. |
| SCA Score | Not applicable, as the Specialty Coffee Association (SCA) does not evaluate coffee cherry husk. |
| The Best Moment to Enjoy | Perfect for afternoons as a refreshing, low-caffeine alternative. |
| Total Annual Production (Bags 70 KG) | Variable depending on the coffee production of each farm; cascara is a byproduct of the main coffee process. |
| Varietal | The cascara comes from the same coffee varieties cultivated on the farm, such as Caturra, Castillo, pink bourbon, geisha |