When we drink a cup of coffee, we are often unaware of the work behind it, much less the composition of the plantation and its potential by-products.
The coffee husk covers the bean and is removed at the time of pulping. The husk is usually discarded as fertilizer, but an alternative has been found: it can be used as tea.
Tea allows the use of the entire crop and the consumption of a drink with an attractive characteristic flavour due to its acidic and sweet tones. It also has several health benefits such as being anti-allergenic, antioxidant, helping to maintain cholesterol and glucose levels, and strengthening the cardiovascular and immune systems.
Giving yourself the opportunity to try coffee cherry tea means coming into contact with a part of the coffee fruit that is delicious and nutritious. Dare to do it and thereby support producing families in the Highlands of Chiapas.
You can try the cinnamon and ginger mix option or the cocoa shell mix, whatever you like!