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Cascara Tea Costa Rica

Silky apple, hibiscus, delicate florals, vanilla, and redcurrant. 

"Cascara" meaning "husk" or “skin” in Spanish, is the word used to describe the dried pulp of the coffee cherry once it is removed from the seed.

Brewed in hot water Cascara becomes a tea-like infusion, the flavor of this cascara drink is rather unique: apple, hibiscus, delicate florals, vanilla, and redcurrant.

Cascara makes a delicious hot tea, or can be enjoy chilled over ice as a refreshing iced (coffee) tea in Summer.


Brewing method (serving size 1 cup)
Brewing vessel: plunger (French press) or teapot 

  • Add 10g Cascara to a French Press or Teapot
  • Add 200ml of boiling water and stir
  • Allow to steep for at least 6 minutes
  • Gently push down plunger and pour 


    Like coffee beans, coffee cherry tea contains caffeine. However, it is reported to contain less caffeine than traditionally brewed coffee. Caffeine levels may be similar to those found in black tea.


    This unique Cascara is produced at Helsar de Zarcero Micromill in Costa Rica, owned by Ricardo Pérez and brothers Felipe and Marvin Rodriguez. The mill was built in the early 2000s in order to control the processing (and therefore the quality) of their farms. Since 2012, the University of Costa Rica and Helsar Micromill have been researching the possibility of creating food-grade cascara using modern technology, pasteurization, and specialization. In an interesting role reversal, the coffees used here were picked specifically to produce cascara—the coffee seeds are the "by-product" in this unique case!