Rich in both caffeine and antioxidants, the consumption of cascara (otherwise referred to as “Qishr”) predates the consumption of roasted and brewed coffee on the Arabian peninsula. To this day, Qishr continues its reign as a more widely consumed and economically significant product than coffee in such countries.

Cascara, translating from Spanish as 'skin' or 'peel' is the dried husk of coffee cherries. It can be used to make all kinds of infusions, most notably a lovely tea - hot or iced. We've had friends use it to make beer, cider, kombucha, and more.

This Geisha cascara comes to us from Finca San Jerónimo Miramar in Guatemala. It has notes of perfumed floral and dark cherry.

Instructions:

• Combine 14 grams of cascara with 350 grams of hot water
• Steep for five minutes.
• Filter out the tea and enjoy.

This is a pretty middle-of-the-road recipe, we recommend playing around with the ratio as well as the steep length to find something that you enjoy.

150gr