Coffee Cherry Coffee Fruit Tea

Taste, origin and use

Coffee Fruit tells a different coffee story: the dried fruit husk is infused rather than the bean. It sparks curiosity and adds a clear origin story to both coffee and tea ranges.

The product consists of pure, dried coffee cherries from Kichwa forest gardens in Ecuador. Known as cascara, the husk surrounds the coffee seed and has its own distinctive fruity aroma. The mild caffeine content and low bitterness clearly distinguish the infusion from coffee. Served on its own or used in blends, it offers several ways to guide customers between tea and coffee.

Slightly sweet, fruity and almost free from bitterness. Dried coffee cherry produces a softer, clearer infusion than the roasted bean. Brew as a tea with hot water or blend with other leaves, herbs and fruits to the desired intensity. Taste it on its own or combine it with Guayusa PURE and hibiscus for a fruity house blend.