Coffee beans are the pit inside the fruit that coffee bushes produce. The fruity part (the "cherry") can be dried and then is called "cascara" and can be used in tea and in other recipes. Cascara is caffeinated and is what you would taste if you were strolling past a coffee bush and decided to eat a coffee cherry.
It has a distinct fruity and black tea flavor that you sometimes taste in a honey process or natural processed coffee.
This cascara is the very rare, expensive Geisha varietal of coffee bean. It is the best tasting cascara we've ever had, with smooth mouthfeel, floral, honey, citrus notes. I enjoy steeping it like tea, sometime drinking it hot, sometimes iced. Sometimes adding sugar, often not. It has a lemony black tea taste that is crisp, sweet, refreshing and caffeinated.
I've also heard of people using it to make cascara ice cream, adding it to tea blends, and mulling it with the spices of orange, cinnamon, and cloves.
Ingredients: Organic Costa Rica Geisha Cascara
Tasting Notes: Lemon, Tea, Cherry, Honey, Rose
Steep: 2 Tbsp of tea for every 12oz water. Water temperature: 205. Sweetener optional. Steep time 4-5 minutes.