GREEN COFFEE | Reserve

Discover our iced tea recipe at the bottom of the page

On our last trip to Honduras, we found more than just new coffees, we also found one of the best cascaras we've tasted in years. Now it's your turn to try it!

Cascara, which means "shell" in Spanish, is the outer husk of the coffee cherry (drupe for the enthusiasts).

Tea lovers will find a gentle and comforting infusion. Natural product enthusiasts will be delighted to discover that cascara, in addition to containing only 3 g of sugar per 250 ml cup, offers a natural source of energy thanks to its caffeine content. With between 25 and 75 milligrams of caffeine per 250 ml cup, cascara contains slightly less caffeine than a typical cup of coffee, which generally contains between 95 and 200 milligrams.

Cascara Details:

Producer: Santiago Rodriguez Tronconi
Farm: Finca D'Tronconi
Variety: Geisha
Region: Marcala, Honduras
Elevation: 1460 meters
Harvest: 2024 / 2025
Tasting notes : Dried grape, dried fig, tea, date

Recipe for cascara iced tea (quick version)

Ingredients:

• 12 grams coffee cascara
• 200 ml hot water (ideally between 90 and 95°c)
• 1 tablespoon honey, maple syrup or vanilla syrup (optional)
• 200 to 300 grams of ice cubes
• Cocktail shaker (for the quick version only)
  

If you want to chill your cascara tea in the fridge -» Follow the recipe (regular version) below

Preparation:

• Bring the water to the boil, then remove from the heat. Wait 30 seconds. Add the 12 grams of cascara to the hot water. Leave to infuse for 8 to 12 minutes. If you wish to sweeten your iced tea, add honey, maple syrup or vanilla syrup to the hot infusion and stir until completely dissolved.
  
  
• Strain the infusion through a sieve.

*Using a French press (Bodum) is ideal for the infusion stage if you don't have tea infusion equipment or a sieve.

• Fill your shaker to the brim with ice, then pour the hot infusion over the ice and shake to chill your drink as quickly as possible. The ice will have melted almost completely, which is what we want in order to obtain a balanced final taste.
  
  
• Fill glasses with ice cubes. Pour the cascara iced tea into the glasses and serve immediately to enjoy this unique, natural and slightly energising refreshment!
  

Recipe for cascara iced tea (regular version)

Ingredients:

• 12 grams coffee cascara
• 500 ml hot water (ideally between 90 and 95°c)
• 1 tablespoon honey, maple syrup or vanilla syrup (optional)

Preparation:

• Bring the water to the boil, then remove from the heat. Wait 30 seconds. Add the 12 grams of cascara to the hot water. Leave to infuse for 8 to 12 minutes. If you wish to sweeten your iced tea, add honey, maple syrup or vanilla syrup to the hot infusion and stir until completely dissolved.
  
  
• Strain the infusion through a sieve.

*Using a French press (Bodum) is ideal for the infusion stage if you don't have tea infusion equipment or a sieve.

• Leave your tea to cool naturally on the counter for at least 15 to 30 minutes before putting it in the fridge for a few hours.
  
  
• Once cooled, pour your cascara iced tea into glasses and enjoy this unique, natural and slightly energising refreshment!