When making wet processed (washed) coffees, the discarded skin of the coffee fruit usually ends up becoming part of the compost mix. There is, however, a tradition on the Arabian peninsula, that pre-dates the roasting and extraction of coffee seeds, that is making a tea from the dried skin of the coffee fruit. When produced in Arabia or Africa, this decoction is known as Qishr, in Latin America it is referred to as Cascara. This Cascara lot comes from the West Valley region of Costa Rica and is made from coffee grown on three organically managed farms. Though this is an herbal tea (i.e. not made from the Camellia sinensis tea plant) it does contain caffeine.

Brewing Notes
Using 212°F (boiling) water, steep 1 gram of dried fruit per ounce of water for 5 minutes.
Catuaí and Caturra
West Valley, Costa Rica
Tasting Notes
Hibiscus, Mango, Berries

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