Cascara - Dried coffee cherries

Cascara is the name given to the skin and pulp of coffee cherries once the seed has been removed. This seed, after fermentation and roasting, becomes the coffee bean that is ground to prepare the beverage.
The pulp, however, has a different flavor depending on the terroirs and varieties. It can be floral, fruity, sometimes spicy, or even a combination of all three. These aromas are present in the cascara infusion, which is naturally sweet, refreshing, and energizing.

For Infusion:
In a French press or teapot, use 40g of cascara for 1L of hot, simmering water (95°C).
Let it steep for 4 to 6 minutes.For Iced Tea:
Hot Infusion:
In a vessel that allows filtration (French press, teapot), add 40g of cascara for 1L of simmering water (95°C).
Let it steep for 5 to 6 minutes.
Filter into a bottle, let it cool to room temperature, and store in the fridge.
Serve over ice.Cold Infusion:
In a vessel that allows filtration, add 50g of cascara for 1L of cold water.
Let it steep overnight in the fridge (about 12 hours).
Filter into a bottle, store in the fridge, and serve over ice.For Syrup:
In a French press, add 140g of cascara, 160g of sugar, and cover with 400g (ml) of simmering water (95°C).
Let it steep for 15 minutes, then strain the syrup into a clean bottle.
Once filtered, cover the cascara and sugar mixture again with 400g (ml) of simmering water (95°C) and let it steep for another 15 minutes.
Strain this second infusion into the first one.
Store in the fridge.
Serve with a 1/10 ratio of syrup mixed with sparkling water or tonic over ice.