Cascara, the Spanish term for skin or husk. Typically considered a byproduct of coffee growing and processing, cascara's job is usually done once the coffee beans are extracted from the fruit. We've decided to go ahead and give it a new lease on life. Our Cascara Tea hails from the coffee farms of Colombia – with a fruit like acidity, and the sweetness of brown sugar. Recommended Use:Plunger or teapot Brewing Method: 15g dry Cascara, for 220g of hot water. Leave to brew for 4 minutes to release the full flavour. Enjoy hot or cold over ice.