This is coffee and, well, it is not coffee. This is the dried skins of the coffee fruit, husked off as the last step in making dry process coffee. It is used many places for tea, but in Central America there is little to no dry-process tradition. So mills that did small amounts of dry process coffee, usually the "segundos" or "repala", the last coffee left on the trees, simply used the skins for compost. That might be a good idea for repala because it is indiscrimiately strip-picked from the trees, and is made up of over-ripe cherries, under-ripe, bug-infested, and everything else too (including dirt and sticks). But here we have a special lot that was prepared from dry-process coffee that was carefully picked for ripeness, in the middle of the harvest. It was dried on raised beds (not on a patio or tarp on the ground), and saved when it came to peeling the skin and husk away from the green coffee bean. This cascara is like our Yemeni Qishr, the name for the beverage in Yemen, Ethiopia and the middle east where it is very popular. But it is less intact than our Yemeni lot, and has a more dynamic fruited cup flavor when you prepare it as tea. We highly recommend this as ICED TEA for summer refreshment. It is best prepared in a large French Press. Or you can steep in directly in hot water, then strain it through a fine-mesh strainer or a clean coffee filtercone with a paper coffee filter. We recommend steep times of 6-10 minutes, and roughly one standard coffee scoop per 10 ounces hot water. We also like to prepare it with cardomom, whole pods, infused the full time along with the coffee husk. I add one teaspoon sugar per 10 ounces. If you make it a little strong, it is perfect for pouring over ice. I feel this is too fruity as hot tea, but perfect as iced tea ... very refreshing. We are still uncertain how much caffeine there is in the coffee husk, but judging from effects, there definitely does seem to be some!