Not Coffee.
Not Tea.
Meet Cascara.

 
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With as much caffeine as a cup of coffee, and more potassium than a banana, Cascara will pick you up when you fall down. Thanks to our uncompromising practices on regenerative agriculture, fair labor practices, and radically sustainable ingredients, you can feel good about it too.  

Cascara, or coffeefruit, is the fruit which grows around the coffee bean.  Some of the earliest people to cultivate coffee were the Oromo people of northern Ethiopia.  Rather than grow it for a beverage, they grew it for the fruit, which they mashed up with goat fat to make the world's first PowerBar. In Ethiopia, Yemen, and Bolivia, there's a long history of a tea being made from cascara.  It's from those cultures that we draw our inspiration.  

The fruit has long been overlooked.  Not anymore.

It's incredibly antioxidant rich, caffeinated, and has as much potassium as a banana.  We brew cascara from an organic farm in the Central Valley of Costa Rica.  It tastes like a slightly fruit forward black tea.  We're always sampling and evaluating cascara.  Much like wine, the growing conditions and varietals determine the flavors in the cup.  

 
 
 Coffee drying patios, Nueva Segovia, Nicaragua

Coffee drying patios, Nueva Segovia, Nicaragua

 La Medida, Central Valley, Costa Rica

La Medida, Central Valley, Costa Rica

 Hostel in Xalapa, Veracruz, Mexico

Hostel in Xalapa, Veracruz, Mexico

 Jon in the fields, Matagalpa, Nicaragua

Jon in the fields, Matagalpa, Nicaragua

 Coffee cherries ripening, Oaxaca, Mexico

Coffee cherries ripening, Oaxaca, Mexico

 Coffee drying, Tarrazu, Costa Rica

Coffee drying, Tarrazu, Costa Rica

 Oaxaca, Mexico

Oaxaca, Mexico