Cascara Tea
Hibiscus, Cherry, Honey
Cascara, the dried skin of the coffee cherry, is collected after the beans are processed. This sweet, fruity byproduct is transformed into cascara tea, which boasts a delicate flavor with notes of hibiscus, cherry, and a hint of sweetness. It’s packed with antioxidants and is a popular choice among those seeking a refreshing, low-caffeine beverage.
Available Quantities:
Sun Dried
Altitude: 20-30masl
Grown, Picked, Dried, and Packaged on Belitung Island
Pour-Over (V60)
Clean, bright, aromatic – lets floral island notes shine
Time: 3-4 minutes
Grind: Medium-Fine
How to Brew?
Ratio: 14g Coffee / 200ml Water
Temperature: 92–94°C
Prepare V60: Insert filter paper and rinse to remove any paper taste – discard rinse water
Add Coffee: Grind 14g coffee to a medium consistency and evenly pour into the V60
Bloom: Pour 40g of water over the grounds and let them saturate for 30 seconds
Main Pour: Pour 160g water in a slow circular motion over the grounds – pour for ~40 seconds
Filtering: Allow the water to drip down into the cup completely, then remove the V60
Enjoy!
Every brewing method highlights different qualities of Belitung Bay coffee – view all of our recipes and methods to discover your perfect brew!
