In order to get to the seed (or bean) of the coffee fruit, the skin and fruit must be removed. Often, the skin of the coffee is discarded or used as fertilizer, but these skins can be preserved and dried in order to be steeped with hot water. When brewed as a tea, the cascara presents flavors of dried fig, pipe tobacco and hibiscus.
Brew Cascara like you would tea:
Steep 15g of Cascara to 240g (~8 oz) of boiling water for 4 minutes (a 1:16 ratio).
Sold in 113g Bags
Dried Gesha Coffee Husks
Dried Fig, Pipe Tobacco, Hibiscus
Only 1 left in stock