Cascara, which means “husk,” “peel” or “skin” in Spanish, is the dried skins of coffee cherries. ... Normally coffee cherries are considered a by-product of the coffee-making process and are either discarded as waste or used as compost. Now these cherries are being reused to produce a unique drink of their own. 
	
	
This coffee cherry comes from producing collective in the town of Planadas in the Tolima region of Colombia. Grown at around 1500 masl it consists of a mix of Castillo and Caturra Varietals. 
	
Flavours 
Rose hip, Hibiscus 
Hot Brew 
	
	
Our favorite brew hot cascara tea is with the french press. It is easy and it is a common immersion brewer to have on hand. I typically use a 1:25 (cascara to water) ratio but you can very the ratios depending on your preference  (recipes range from 1:14 to 1:30). 
	
	
	
Combine 14 grams of cascara with 350 grams of water just off of boil. 
	
	
	
Steep for five minutes. 
	
	
	
Filter out the tea and enjoy. 
	
Cold Brew 
	
	
You can also cold brew cascara. Like cold brewing coffee (or making sun tea), this method results in a different kind of extraction and thus different flavors. I also prefer the French press (for convenience) with this method. 
	
	
	
Combine 30 grams of cascara with 360 grams of cold drinking water. 
	
	
	
Let it steep for 24 hours. 
	
	
	
Filter out the tea and enjoy.