Rhubarb & Rose hip

Sold out. The team at Helsar de Zarcero in Costa Rica are dedicated to producing the most extraordinary cascara we've ever tasted. They've been working with the school of food science and technology at the University of Costa Rica to develop a method to dehydrate organic coffee pulp and its really paying off.

This cascara is harvested from trees specifically planted to produce high-quality coffee cherry tea, rather than being a byproduct of the seed harvesting process.

The farm is certified organic and when rehydrated, the cherries retain an intense ripe, juicy sweetness.

This is a really great opportunity to taste some of the best if you have not tried cascara before, as we believe its the best example of the possibilities of this tea.

  • Costa Rica

  • West Valley, Llano Bonito de Naranjo

  • Helsar de Zarcero

  • Ricarco Perez, Marvin Barrantes and Felipe Barrantes

  • 1700

  • Caturra, Catuai, Villalobos typica

  • 213,50 pr kg

  • 15g cascara to 300ml water. Steep for 5 minutes and filter through mesh or paper. Is also very delicious on ice!

  • Plum & Almonds

    Having spent some time living in Andean Ecuador, only a few hundred kilometers south from where finca Los Idolos is located in Nariño, Colombia in the south western corner of Colombia, I am reminded of the immense variety of geography, climates, ecosystems, and subsequent biodiversity of this area of the world. This coffee from Edgar Meneses at Finca Los Idolos has a plum-like acidity, gentle sweetness, and is well balanced by an almond and creamy yet clear and clean body.

  • Honey & Rose

    That feeling when it’s still a little brisk outside, and you can’t help but sit in the bright sunshine, letting it warm you after the long dark winter. That is what this coffee is — it’s highly anticipated springtime, finally right around the corner. This cup contains honey sticky sweetness and rose; it’s balanced with a hint of refreshing bitters.

  • Fruktnøtt

    Everyone has their favorite. Be it Kvik Lunsj, Firkløver, or Helnøtt, we all have that one particular Norwegian chocolate bar that we gravitate towards. This tasty coffee from Finca Los Pirineos in El Salvador is those of you who can’t get enough Fruktnøtt in your life.

  • Dried Apricot & Spices

    A wintry perfection of dried fruits and cardamom spice. Just what you need to warm up in cozy comfort.

  • Star Anise & Dark Syrup

    Another stunning coffee from the Caballero Collective in Honduras. This coffee has the best of both worlds, with a lot of brightness and a lovely, full, syrupy body.

  • Milk chocolate & wild berries

    Sold out. This gorgeous coffee from Honduras has so much to give.