Organic Bolivia Cascara - Coffee Cherry Tea
2 oz / 57 g or 8 oz / 228 g
Coffee Cherry Tea
HIBISCUS // THOMPSON RAISIN // BLACK CHERRY
Tea Amount: 5 g / 1 tbsp
Water Temp: 97°C / 207°F
Water Amount: 450 g / 15.9 oz / 2 cups
Steep Time: 3:00
Coffee is a fruit about the size of a cranberry, and traditionally in Yemen and later on in Bolivia, the practice of drying the part of the fruit left behind from depulping the coffee seeds, and making an infusion with hot water was a very common practice. Cascara means “husk” in Spanish, and is commonly repurposed as a means of providing nutrients for coffee plants on farms.
Buena Vista Mill in Caranavi has decided to prepare some of their Caturra and Typica cascara from the Bolinda region into a tea (which they call Sultana). After rinsing the cherries, the coffee is then depulped of its fruit. As the coffee seeds undergo the rest of their processing, the husks left behind are then placed on stationary dryers with fans underneath. The cascara is turned frequently and is dried in 6 hours. Then, the cascara is sorted for any imperfections and is packed in grain pro bags, which provide a hermetic seal to preserve the quality and shelf life.
There is some caffeine content in this tea-like drink, though not nearly as much as coffee, so keep that in mind when you are enjoying it.
All of our teas are vacuum sealed and nitrogen flushed to keep your tea fresh!