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Hibiscus Cherry Oak Vanilla
0mg
200°F
PLA Mesh
Evergreen
Tea Summary
Costa Rica
Depulped and Pasteurized
Abstract
Hover over each feature to learn more.
THIS IS NOT COFFEE... well not in the traditional sense. Cascara is the dried fruit husk & skins of coffee cherries. These are meticulously selected, cleaned and dried carefully to keep the structure intact. Use for brewing into a tea, simple syrup, or create a floral flavor in cooking. Extracts very easily and notes of Vanilla, Oak and cherry come to the forefront.
THIS IS NOT COFFEE... well not in the traditional sense. Cascara is the dried fruit husk & skins of coffee cherries. These are meticulously selected, cleaned and dried carefully to...
Process
Depulped and Pasteurized
This process that brings out the clean, fruit-forward essence of cascara. The coffee cherry skins are carefully stripped of pulp, then gently pasteurized to preserve their natural sweetness while ensuring...
MoreInventory
Evergreen
Our year-round rigorous sourcing allows us to have an evergreen blend with a flavor profile of high quality while retaining our commitment to seasonal coffees. This amount of cupping and...
MoreCaffeine
0mg / 12oz
This tea offers a gentler option for those seeking the comforting warmth and taste of tea without a pronounced caffeine boost. While naturally much lower in caffeine than traditional black or green teas, decaf varieties still preserve the soothing aromas...
MoreBrew Temp
200°F
Different tea types (especially high-quality, specialty teas) often have very specific brewing temperatures to bring out their best flavors and aromas. The general rule is that more delicate tea leaves need slightly cooler water, while more robust teas do better with hotter water.
MorePLA Sachets
Our tea sachets are made of NeoSoilon®- a 100% PLA mesh filter sourced from non-GMO sugar cane. Launched in January 2020 by NASA Corporation, this eco-friendly, plant-based material meets the highest standards for sustainability and organic integrity.
MoreAbstract
THIS IS NOT COFFEE... well not in the traditional sense. Cascara is the dried fruit husk & skins of coffee cherries. These are meticulously selected, cleaned and dried carefully to keep the structure intact. Use for brewing into a tea, simple syrup, or create a floral flavor in cooking. Extracts very easily and notes of Vanilla, Oak and cherry come to the forefront.
Origin
Sachets
Launched in January 2020, NeoSoilon® is a 100% PLA mesh filter made from 100% non-GMO sugar cane.
NASA Corporation has supplied PLA-based teabag filters ― Soilon® for more than a decade. PLA (polylactic acid) is a polymer resin made by the lactic fermentation of glucose which is derived from corn starch. The demand for this biodegradable material has grown as the tea industry moves away from petroleum-based materials such as Nylon or PET to avoid environmental harm. Soilon® is woven fabric made from 100% PLA material. Tea bags made with Soilon® are see-through and have good extractability.
Meanwhile, there has been growing consumer demand for organic products in the world, and there has been a newer push for this plant-based material to also be free of GMOs. In response to this, NASA Corporation launched NeoSoilon® in January 2020, a mesh filter for teabags made from 100% non-GMO sugar cane, establishing the world’s largest stable supply system of non-GMO plant-based filters.
As NeoSoilon® is a PLA tea bag filter made from non-GMO plant based material, it is the best packing material for organic tea, allowing for completely certified organic tea products.
Brewing Temperatures
White Tea
Typical Range: 160–185°F (70–85°C)
White teas are minimally processed and contain delicate buds and leaves. Steeping at lower temperatures preserves their subtle floral and sweet notes.
Green Tea
Green Tea
Typical Range: 150–180°F (65–82°C)
Green teas can turn bitter if steeped at too high a temperature. The precise temperature can vary between, say, a Japanese green (often lower temp) and a Chinese green (sometimes slightly higher).
Oolong Tea
Oolong Tea
Typical Range: 180–200°F (82–93°C)
Oolongs vary widely in oxidation levels. Lighter (greener) oolongs do well with slightly lower temperatures (around 180–190°F), while darker (more oxidized) oolongs can handle up to around 200°F.
Black Tea
Black Tea
Typical Range: 200–212°F (93–100°C)
Black teas are fully oxidized and generally benefit from near-boiling to boiling water, which helps extract their robust, malty, or brisk flavors.
Pu’er (or Aged Teas)
Herbal Tea
Typical Range: 205–212°F (96–100°C)
Most herbal ingredients (e.g., chamomile, peppermint, rooibos) can handle fully boiling water to extract the most flavor and beneficial compounds.
Caffeine
This tea offers a gentler option for those seeking the comforting warmth and taste of tea without a pronounced caffeine boost. While naturally much lower in caffeine than traditional black or green teas, decaf varieties still preserve the soothing aromas and subtle flavors that tea is known for. Whether sipped in the early morning or enjoyed as a mellow evening indulgence, decaf tea provides an easygoing alternative that allows tea lovers to savor familiar comforts at any time of day. With each cup, you can relish the same beloved qualities of tea—aroma, ritual, and gentle satisfaction—while keeping caffeine intake to a minimum.
Process
Depulped and Pasteurized
This process that brings out the clean, fruit-forward essence of cascara. The coffee cherry skins are carefully stripped of pulp, then gently pasteurized to preserve their natural sweetness while ensuring purity. The result is a brew that’s vibrant and juicy, with notes of sun-ripened berries, hibiscus, and a touch of honeyed depth—refreshing, complex, and endlessly sippable.
Components
Inventory
Evergreen
Our year-round rigorous sourcing allows us to have an evergreen blend with a flavor profile of high quality while retaining our commitment to seasonal coffees. This amount of cupping and blending takes a considerable amount of time, but we think it makes the difference and is a system we use for all our blends.
Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few pounds to full containers, this nebulous category refers to a traceable single-origin, producer or even a specific picking date. We work on the producer or exporter level to separate, label, and import coffees that will ultimately end up as single-variety, single-producer lots. This directly works against the grain in a culture of commodification, as the machines turn to build the monolith that is (capital C) Coffee. Long has specialty coffee beat their drum to the tune of traceability, from the first producer's name listed on label, to now where we list prices paid to the producer and countless other details. As an industry, we continually hone in on what to communicate to consumers in the name of traceability. We do so to honor the hard work of producers while adhering to our skills as roasters, knowing that the combination of those two can be transcendent – where we have the lucky role in playing a hand in shifting the consumer perspective from the hegemony of commodity, to realizing that coffee is more complex than they ever realized. Is all that hard work keeping things separate worth it? That is up for you to decide…
T h e S t o r y
What happens when the University of Costa Rica, a food processing facility, and three coffee producers get together? It turns out they produce the cleanest cascara we’ve ever seen. Brewing the dried pulp from coffee cherries has exploded into popularity...
The Story
What happens when the University of Costa Rica, a food processing facility, and three coffee producers get together? It turns out they produce the cleanest cascara we’ve ever seen. Brewing the dried pulp from coffee cherries has exploded into popularity over the past few years, and in 2012 the Helsar Micromill began experimenting with producing food-grade cascara that is stable and delicious. Once the cherries are picked they’re transported the same day to be depulped and pasteurized. This pasteurization process cleanses the inside and outside of the pulp of any pathogens or debris that could make the cascara less than delicious. Once it’s dehydrated, it’s vacuum packed and shipped stateside.
CASCARA
Cascara is the dried husk and fruit of the coffee cherry. When coffee is processed, the beans are removed from the cherry, and the pulp and skin are usually a waste product. Sometimes they are broken down for organic fertilizer or simply thrown out. In Ethiopia, there has been a longstanding tradition of brewing a tea from this coffee by-product. Recently simple syrups, sodas, teas, and reductions have used this complex, floral ingredient. Every year we are finding more and more producers learning to dry and export this natural product. It’s a great way for the producer to utilize the entire crop and find new avenues of cash flow.
E x t r a c t i o n G u i d e s
EARL GREY STEEP RECIPE
(Sachet) Hot (8oz)
Tea: 2.5g
Water: 8oz
Water Temp: 208*F
Total Brew Time: 5 mins
FEATURED EQUIPMENT
Specific Brew Guide Text Here
FEATURED EQUIPMENT
T r a n s p a r e n c y
We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.
Green Cost
$11
Production Cost
$5.45
Transportation
$0.51
Lot Size
∞
3rd-Party Testing
Lead-Free
We recently subjected our teas to rigorous third-party testing for heavy metals—including Cadmium, Lead, and Mercury to ensure that every cup meets stringent safety benchmarks. We employ AOAC Method 2015.01, a gold-standard analytical technique in food safety with a detection limit in the parts per billion.
View the Report
