Colombia Arabica Cascara, Huila, Bourbon, Geisha & Tabi

Cascara derived from the Spanish cáscara, meaning “husk” and is made with the flesh from the coffee cherry, which is usually discarded in order to get to the bean that’s eventually roasted.
Cascara contains caffeine, significantly less than the caffeine in coffee beans. Caffeine levels naturally depend on the type of coffee tree, as well as the percentage of the fruit’s flesh that remains in the skin after processing. The tea is extremely rich in antioxidants and polyphenols and in general, the health benefits of drinking cascara are comparable to the corresponding benefits of coffee, with no relevant contraindications.
Its taste is very different from coffee, more fruity and sweet, often reminiscent of cherry. It often brings to mind truly fine varieties of tea, such as Earl Grey.
Cascara is brewed like loose tea leaves, so you’ll need to use something to separate the fruit from the liquid once it’s steeped. For a cup of cascara we need about 5gr of cascara per 200ml of hot water, and the extraction time can be from four to eight minutes, depending on how strong one wants their tea.
Usually, no sugar is added to the drink, but this is not a binding rule, since everything is a matter of personal taste. However, for a more exotic note, you can add cinnamon or ginger, as in South America or Yemen.