BOLIVIA, CÁSCARA COFFEE TEA Savour the best of both worlds with cáscara, a tea made using the pulp of the coffee cherry. Enjoy it iced as a batch brew or hot like a cup of tea! Translating to ‘peel’ in Spanish, coffee farmers in the likes of Yemen and Ethiopia have been brewing cáscara for centuries as its tart flavours and apple-like acidity make for an enjoyable, antioxidant-rich brew. We sourced this particular lot from Bolivia’s Caranavi region, where the cáscara was pulped from pristine, high-grown Java coffee cherries and sun-dried to create the husks of your next favourite herbal tea. Unlike other herbal teas, however, this one carries its fair share of caffeine. With subtle elderflower notes and cranberry-esque flavour, this one’s a unique treat for the senses. HOT TO BREW CÁSCARA TEA FRENCH PRESS (HOT) Add 5g of cáscara to the French Press Pour in 100ml (95°C) hot water Insert the lid and plunger into the French Press, pausing just above the water line Allow infusion to steep for 4–7 minutes (depending on strength desired) before plunging to serve TEAPOT (HOT) Add 5g of cáscara to the teapot Pour in 100ml (95°C) hot water Steep for 4–7 minutes (depending on strength desired) before serving BATCH COLD BREW (ICED) Add 50g of cáscara to 1L of cold water to a cold brew pot or your container of choice Ensure the container is sealed and refrigerate for 12–24 hours (depending on strength desired) Remove the cáscara from the container and serve.
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