Sometimes called “coffee cherry tea,” cascara is made from the dried fruit and skin of the coffee cherry — the part most farms discard (cascara is Spanish for “peel”). We dry ours and save it, because steeped on its own it makes something genuinely special: a bright, tart-sweet infusion that drinks a little like apple cider or tamarind. Nothing wasted, and a whole side of the cherry most people never taste.
Organic and lightly caffeinated, with antioxidants and a gentle lift, it’s an easy, refreshing cup hot or iced — and a quiet bit of proof that on our farm, the whole cherry has a purpose.
Tasting notes: tart and sweet, with apple cider, tamarind, and dried fruit.
Best brewed: steep hot 4–5 minutes — or try it as cold brew:
- Pour 1 quart cold water over 1 cup dried cherries and steep in the fridge up to 24 hours.
- Strain off the cherries; you’ll have a vibrant golden-yellow tea.
- Serve over ice, or top with club soda for some fizz. A strip of citrus peel is a lovely finishing touch.
