Cascara is the dried skin and husk of the coffee cherry—usually tossed aside during coffee production, but here it’s the star of the show. Rich in antioxidants and gently caffeinated (think green tea levels), this version of cascara comes from Costa Rica’s West Valley, where a unique process transforms it into a food-grade ingredient through depulping, pasteurization, and dehydration.

Since 2012, research from the University of Costa Rica alongside producers Ricardo Perez and Marvin & Felipe Barrantes has refined the process to preserve all the natural health benefits while making it shelf-stable and safe to enjoy.

Interestingly, the coffee seeds were the by-product here—the cherries were picked specifically for their skins. The result? A tea that’s fruity, floral, and refreshingly tart, with hints of cranberry, cherry, melon, and hibiscus. It’s lovely hot or cold.

Brewing tip:
Try a 1:15 ratio. Use 10g cascara with 150g hot water. Steep 4–5 minutes. Stir twice at the 2-minute mark, then strain and sip.