Cascara is coffee sub-product that is being used in the last couple years to make tasty caffeinated teas from the peeled skin of the coffee cherry. For many years, this left over of the process was wasted or composted to be reincorporated to the soil. Now, after a delicate process, we can use it to make nice caffeinated infusions. At Colombino, we use it make a very fancy Kombucha tea, with guava and some other spices to bring a truly caffeinated refreshing tea.
How to make it?
You can infuse it in hot water and drink it or add some ice cubes to make a nice refresher. We use 30g or 1oz and we infuse it for 2 minutes. Then we add some spices and stuff and its amazing.