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Dried fruit skin of coffee cherries make a unique and refreshing tea.



Traditionally the fruit of a coffee cherry been discarded after the precious seeds have been removed, but now they are being kept, dried and sold as a sweet, floral and cherry tasting tea called cascara. Cascara means 'skin' or 'peel' in Spanish. The simplest way of drinking cascara is in a tea, but you can also make a concentrate for use in cocktails. Tube contains 80g loose leaf cascara and is a product of Bolivia. See our brew guide for Cascara here.