Nicaragua Cascara

A coffee-fruit herbal tea. The best-tasting cascara comes from coffees that were properly dried using the natural/dry processing method with the husks removed from the coffee seeds after the coffee is completely dry.  The cup is very unique and not exactly tea and certainly not coffee.
Cascara is packed full of antioxidants and has relatively low caffeine content compared to brewed coffee (roughly 30mg per standard serving).
Being a very unique ingredient, cascara can be used in higher concentrations to make delicious syrups, cocktails, and mocktails! 
 
This cascara comes from Finca La Flor, situated in Matagalpa Nicaragua just near the border of Jinotega.  The Farm rests on the slopes of the Peñas Blancas mountains just north of the town of La Dalia. The farm is about about 14 hectares (34 acres).  After hand-picking only ripe cherry, the husk, or “cascara” is separated from the processed coffee to be offered as a type of tea drink.
 
 
Brewing Instructions
Hot Recipe
20 grams cascara
300 milliliters filtered water at 90°C (200°F)
Steep for 6:00 minutes
Filter and enjoy!
Adjust to taste.
 
Cold Brew Recipe
130 grams cascara
1 liter filtered water (at room temperature)
Steep for 24 hours in the refrigerator
Filter and enjoy!
Adjust to taste.