Bright apple juice with a floral background, lingering subtle dried apricot. Region: Columbia. Varietal: Caturra + Castillo. Process method: washed.

Cascara tea is made from the dried skins of coffee cherries (the fruit that grows around the beans). To brew use 40g per 1L of water, brew at 90 degrees celsius and steep for 4min, or longer if desired. Yield 2.5L tea from a 100g bag.