The world of tea is ripe for discoveries that can transform a daily ritual into a true experience. One of these is cascara – the dried peel of the coffee fruit, also known as coffee tea or cocoa tea. While its name still sounds exotic, its flavor can captivate from the first sip.
Tea that is not tea
Cascara is not made from leaves, like traditional tea, but from the delicately dried skins of coffee berries. In the case of Amaranth, these are the skins of the Geisha Panama variety, one of the most prized coffee varieties in the world. It is grown high in the mountains of Panama, in volcanic soil, where cool nights and sunny mornings imbue the fruit with a unique sweetness and purity of flavor.
A taste full of sun and flowers
Amaranta is a drink that combines the characteristics of a delicious fruit tea with a delicate floral infusion. In every cup, you'll discover notes of plum, jasmine, and blackcurrant. Its natural sweetness means it doesn't require added sugar—it's perfect on its own. It can be enjoyed warm, on cool evenings, or cold, as a refreshing beverage on hot days.
Why is it worth using cascara?
- Caffeine-free – perfect for the evening or for those who want to avoid stimulation.
- Natural origin – 100% dried coffee fruit peel.
- A wealth of flavor – fruity and floral notes in every sip.
- Versatile – can be prepared as a hot tea or a cold infusion.
How to brew Amaranth?
In a cup or jug, add about 6–8 g of cascara to 200 ml of water. Pour hot water (90–95°C) over it and steep for 5–7 minutes. You can add an orange slice, cinnamon, or honey for extra depth.
Amaranta – a tea with a history
Every sip of Amaranta is a journey to the mountain plantations of Panama, where Geisha bushes grow. It is there, in ideal climatic conditions, that a beverage is created that combines the tradition of coffee cultivation with a new perspective on its flavor. Amaranta is more than just tea—it tells the story of place, time, and the care with which each fruit is harvested.