TEA FROM COFFEE
Before coffee finds its way into your cup, it starts off as a pair of beans inside a red, cherry-like fruit. In the past the outer skins of this fruit were usually discarded, but following a Yemenite tradition they are now being dried and steeped in hot water to make cascara tea. Tasting of rose hips, red currants and raisins, it does have a little buzz—roughly one quarter the ca eine of an equivalent volume of brewed coffee. Many premium roasters in Canada carry cascara including 49th Parallel (49thcoffee.com), Phil & Sebastian (philsebastian.com), and Pilot Co ee Roasters (pilotcoffeeroasters.com).