Cascara Tea - Limited Edition
150g / bag
Tasting Notes: Syrupy, sweet, hibiscus, sweet tea, mulled wine, raisin, and apple cider.
Region: Santa Lucía and Anonos in Naranjo, Costa Rica
Varietal: Caturra, Catuai, and Villalobos
When coffee is processed, the layers of skin, fruit, and parchment are broken down and removed, leaving behind the seeds we roast and brew. Those discarded layers once provided life and protection to the seeds, but don’t have to all go to waste. The skin of the coffee cherry can be dried and sold as a singular product called Cascara. A standard cup of Cascara Tea contains about 1/4 of the caffeine content of a standard cup of coffee.
This dried fruit skin can be brewed with hot water to make a tea-like beverage that carries the flavor of the dried coffee cherry into the cup. For those that have never tasted it, it has a tart, raisin-like flavor with a mild fruit rind bitterness that is fascinating on its own and can also be used as an ingredient in a mixed drink.
Cascara is brewed like tea – steeped in hot water. The beverage is a unique expression of coffee with about a quarter of the caffeine. There is no standardized recipe to brew cascara, so we recommend you experiment with the cascara-to-water ratio to determine your desired concentration. We suggest brewing with a similar concentration to black coffee (1:16). For cafes, recipes can be scaled up or down as needed.
Hot Cascara Tea
- 10oz brew: 24g cascara steeped in 400g water at 205-208° for 5:00
Iced Cascara Tea
- 16oz iced brew: 24g cascara steeped 200g water at 205-208° for 5:00. Strain and immediately dilute with 200g of ice to chill, and then add ice.
Signature and Seasonal Drinks
The dried-fruit sweetness and fruit-rind bitterness of cascara are reminiscent of dark liquor, and that’s a great way to approach the ingredient when creating a signature drink. Cascara pairs wonderfully with citrus acids, spices, and fruit or sugar-browning flavors. Adding flavored syrup to cascara tea is a simple starting point for creating a unique drink. For more complex drinks, try brewing a cascara concentrate or creating a syrup.
You can brew cascara as concentrated as needed. I suggest starting with a 1-to-10 ratio and using small amounts of the concentrate as an ingredient in drinks.
- 12oz of concentrate: 40g cascara steeped in 400g water at 205-208° for 5:00
Drink ideas using cascara concentrate
- Dark and Stormy inspired:
- 3 oz cascara concentrate + 6oz ginger beer + 1oz simple syrup + .5oz lime juice + ice
- Arnold Palmer inspired
- 3oz cascara concentrate + 4.5oz sparkling or still water + 1.5oz lemon juice + 1.5oz simple syrup