The coffee cherry glows a fiery red when ripe. It takes up to ten months to reach full ripeness. The coffee cherry structure is simple: two beans are encased in the coffee husk. This serves to protect the beans. Coffee husk tea or cascara tea can be made from this cascara husk. (The aforementioned coffee husks of this wonderfully sweet fruit are called cascara in Spanish). Coffee farmers have been drinking this tea for centuries. In some Central and South American countries, it is a national drink. The amber-colored liquid is a cult drink and has an invigorating effect as it contains caffeine.
The coffee cherries from La Chacra ripen in rich rainforest gardens in the north of Peru
and meet the highest Demeter biodynamic standards. The sale of the
Cascara as a by-product generates additional income for the producer families.
The producers of the Cooperative Sabores del Bosque dry the pulp of the coffee cherries in a special “Secadero” after removing the seeds. This preserves the fruitiness and subtle notes of hibiscus and red cherries.
The coffee cherry tea tastes delicious hot or prepared as a cold brew.
Preparation: Pour 2 – 3 dl of boiled water over 1 tbsp of cascara and leave to infuse for approx. 4 minutes or add cold water and leave to infuse. Refine with lemon, agave syrup or honey.
