Cáscara Tea
 
Bolivia 
Caranavi
Geisha
1,600 - 1,650 MASL 
Rodriguez Family
100g
Tasting notes: Bright acidity, cranberry, plum and elderflower
 
Brew Recipe:
5g: 250g, 100c, 5min
 
Cáscara, meaning 'skin' or 'peel' in Spanish, is a novel way of recycling leftover coffee pulp, produced in huge quantities when ripe coffee cherries are pulped before the beans are washed and dried. In most producing countries this pulp is traditionally seen as worthless and is usually broken down and used as fertilizer
- but it is also possible to dry this leftover cherry to create the base for a unique and refreshing tea.
Cáscara has a very long and interesting history. Coffee farmers in Yemen and Ethiopia have in fact been drying and brewing cherry like this for centuries - possibly since before coffee seeds were first used to make a drink.
In these countries, the dried cherry is often steeped along with spices such as ginger, nutmeg or cinnamon to make a fragrant drink known as Hashara in Ethiopia or Qish in Yemen.