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“So, this is a tisane that’s made from coffee cherries. A unique concept, for sure, and one that I really wanted to like because I think it’s super inventive and I love teas that repurpose what...” Read full tasting note
Cascara is made from the fruit that surrounds the coffee ean. The husk is separated from the seed, then raked and dried. This cascara comes to us from Aida Batlle’s Finca Tanzania
Preparation
Steep 5-8 grams of cascara in 325 grams of 201F water for 5 minutes. Alone, it’s crystalline; with a drop of honey, it’s decadent.
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So, this is a tisane that’s made from coffee cherries. A unique concept, for sure, and one that I really wanted to like because I think it’s super inventive and I love teas that repurpose what would otherwise be waste products – like coffee leaf tea, which I think is great. But…
This. Tasted. Awful.
I tried to like it – I genuinely tried. The closest thing to a positive comment that I can think of to say is that the first half a second or so when you take a sip of the tea had a fruity, date like top note. However, immediately after that you’re hit with such an intensely bitter taste. One of the most bitter teas that I’ve probably ever had…
I drank six sips and simply couldn’t do any more of the mug.
