Cáscara (Broken Cherries Husks)
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.
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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
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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).
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Combine 14 grams of cascara with 350 grams of water just off of boil.
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Steep for five minutes.
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Filter out the tea and enjoy.
Cold Brew
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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.
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Combine 30 grams of cascara with 360 grams of cold drinking water.
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Let it steep for 24 hours.
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Filter out the tea and enjoy.