This “tea,” made with the dried skins and pulp of coffee cherries, is caffeinated. It can be served either hot or cold, sweetened or not. Its liquor is light amber in color and is fruity, earthy and lightly herbaceous in taste. This tisane can be brewed in any immersion device, French press, and can also be cold brewed in a Toddy or using a similar method.
This innovative use of cascara helps eliminate some of the byproducts of coffee production. Because so much pulp is produced, it is often problematic for farms and mills to deal with effectively.