Let's be honest: this isn't coffee. Cascara is the skin of the coffee cherry, and most farms throw it away. A waste, according to Finca Santa Lucía & Anonos in Costa Rica's West Valley. They depulp, pasteurize and dry the skins of their Gesha trees, and what's left brews like a tea.

Some tea, too. Cranberry, melon, hibiscus. Hot, it leans towards berry tea; cold with sparkling water it's our favourite summer drink. And it comes from Gesha, the most celebrated coffee variety in the world. A nice bonus for the nerds.

Brew advice: 8.5 grams to 200 ml of water at 95 °C. Steep six minutes, strain, done.

Things people ask us

Is there caffeine in it?
A little. Much less than coffee, more in tea territory.

How do I drink it cold?
Brew as above, let it cool, top up with sparkling water. A squeeze of lemon works.

What's Gesha again?
A rare variety made famous at auctions in Panama. Floral and delicate, with a skin that's just as aromatic as the bean.