Cascara, meaning ‘skin’ or ‘peel’ in Spanish, is a novel way of recycling left over coffee pulp, which is produced in huge quantities when ripe coffee cherries are pulped before the beans are washed and dried. In most producing countries this pulp is traditionally seen as worthless and is usually broken down and used as fertilizer - but it is also possible to dry this left over cherry to create the base for a unique and refreshing tea. 

Taste Notes: Hibiscus, Tamarind, Honey Sweetness

Recommended Brew Methods: French Press

Country/Region: Guatemala/Huehuetenango, Finca Isnul

Varietal: Cascara Tea

Processing: Washed

Elevation: 1500 - 1900 m.a.s.l.