Cascara is the dried outer husks of the coffee cherry. It is used to make a sort of "tea" that is becoming more and more popular around the US.
This particular cascara Hannah (Director of Coffee) found is easily the best we have tried. The dried fruit is much more full than what we've gotten in the past (both physically and in flavor). And best of all, it tastes like fall!
We are getting BIG apple juice flavor as well as some more subtle notes to round it out.
For best results, we recommend using 3 grams of cascara per ounce of water and steeping for 5 minutes with 185-degree water. For an iced beverage, brew with half the amount of hot water and pour over an equivalent amount of ice.