The skin and pulp (cascara) of the bright red coffee cherry grown in the rich forests of northern Laos are carefully dried and made into tea. Cascara tea has a fruity taste like apricots and goes well with honey and milk. You can enjoy the sweetness of the fruit. Pair it with ginger or cinnamon to make it a little spicy. The refreshing taste is so delicious that you can drink it refreshingly even in the hot summer by splitting it with carbonated water and adding lemon. What is Cascara? "Cascara" is a dried peel and pulp of coffee fruits. It is derived from the Spanish word cáscara, which means "paddy". It has a unique fruity, sweet and sour taste and has attracted attention in recent years. Originally, most cascaras are thrown away without being used. By commercializing this cascara, it has become a new source of income for farmers. It's hard to imagine from brown coffee beans, but coffee is a fruit that becomes a tree called "coffea tree". It produces white flowers like jasmine and then red fruits like cherries. Because of its appearance, the berries are called "coffee cherries". Inside the "coffee cherry" there are two seeds facing each other (sometimes one). These seeds are the source of coffee beans. These seeds are dried and roasted, and the brown coffee beans you usually see are the ones you see on a daily basis. Cascara is most often thrown away Some of the skin and pulp (= cascara) other than the seeds are used as compost, but most of them are thrown away because they have no use. As it looks, a cascara with a fruity aroma like cherries. Is there any way to make use of this? In order to expand the possibilities of cascara, we have devised various ways to commercialize products such as cascara syrup, coffee cherry tea, and cascara powder. The sweet and sour taste of dried figs and apricots reminds us that coffee is a fruit. There are many ways to drink! Click here for the cascara recipe! https://x.gd/nz0OR