BOLIVIA, CÁSCARA COFFEE TEA

Savour the best of both worlds with cáscara, a tea made using the pulp of the coffee cherry. Enjoy it iced as a batch brew or hot like a cup of tea!

Translating to ‘peel’ in Spanish, coffee farmers in the likes of Yemen and Ethiopia have been brewing cáscara for centuries as its tart flavours and apple-like acidity make for an enjoyable, antioxidant-rich brew.

We sourced this particular lot from Bolivia’s Caranavi region, where the cáscara was pulped from pristine, high-grown Java coffee cherries and sun-dried to create the husks of your next favourite herbal tea. Unlike other herbal teas, however, this one carries its fair share of caffeine. With subtle elderflower notes and cranberry-esque flavour, this one’s a unique treat for the senses.

HOT TO BREW CÁSCARA TEA

FRENCH PRESS (HOT)

• Add 5g of cáscara to the French Press
• Pour in 100ml (95°C) hot water
• Insert the lid and plunger into the French Press, pausing just above the water line
• Allow infusion to steep for 4–7 minutes (depending on strength desired) before plunging to serve

TEAPOT (HOT)

• Add 5g of cáscara to the teapot
• Pour in 100ml (95°C) hot water
• Steep for 4–7 minutes (depending on strength desired) before serving

BATCH COLD BREW (ICED)

• Add 50g of cáscara to 1L of cold water to a cold brew pot or your container of choice
• Ensure the container is sealed and refrigerate for 12–24 hours (depending on strength desired)
• Remove the cáscara from the container and serve.