Cascara is the name given to the drink made from the husks of the coffee cherry, usually brewed as tea. Cáscara means husk in Spanish. In Bolivia, however, locals know it by the name "Sultana" and it is consumed as a fruit tea. Sometimes even more than coffee. Cascara is said to have 20-25% of the caffeine content of coffee, though opinions differ on the exact caffeine content. We perceive it as a gentle pick-me-up. Our Cascara "Coffee Cherry Tea" has a caramel creamy body and gentle cherry notes.
Cooperative: Asocafe
Altitude of cultivation: 900 - 1.400m above sea level
Varieties: Catuaí roja, Caturra, Tipica
Preparation: washed
Aromas: caramel, cherry
The dried husks and pulp of coffee cherries are popularly consumed as tea in Bolivia. The "coffee cherry tea" has only 20-25% of the caffeine content of the roasted coffee bean, which makes it a gentle awakener. When coffee cherries are de-pulped - to get to the seeds we call coffee beans - this product is incidental. "Cascara" is becoming increasingly popular in Germany. It's a good way for our coffee producers to have a little side income.
As a tea: Heat soft water to 90° Celsius. Add 200ml of water to 6-8gr of dried coffee cherries. Let steep for 5-6 minutes. Remove the cherries and enjoy the tea. Also works in the French Press!
Cold Brew: Add 30g of our Sultana to 1l of water. Leave to infuse for 1h in the fridge. Pour through a sieve to filter the fruit - done! Enjoy cold and serve with ice cubes or ice cubes and orange peel.
