Enjoy hot or cold. It is as simple as adding water, though we enjoy a stick of cinnamon or lemon slice.
In both preparations, Coffee Fruit Tea has caffeine, about half that of a cup of coffee—similar to traditional black tea. It is a smooth drink with incredible richness, lightly both sweet and tart with flavors of berries, raisins, and citrus.
After we harvest the fruit, we remove the seeds and then sort it. We separate the most mature and flawless fruits from the others and dry them in the sun. We then package it for you. It’s a simple process but only the fruit from the best plants on the best farms make a delicious drink.
Appellation Jinotega, Nicaragua
Caturra and Bourbon Varietals
Grown at 1,340 meters ASL
Whole Coffee Fruit
Hot – the fastest way to make Coffee Fruit Tea is to pop 2 heaping tablespoons of whole fruit in a mug and fill it to the top with hot water. The longer you let it soak, the stronger the flavor will be. Most people are happy with 5+ minutes.
Cold – Fill a pitcher about 10-15% full of whole coffee fruit, then fill it the rest of the way with water. In about 24 hours you will have a pitcher full of cold Coffee Fruit Tea. It can be drunk like sweet tea with some sweetener added, over ice, or straight.
French Press – Use your french press to make hot coffee fruit tea using the same proportions as our “Hot” recipe. When the water turns crimson or to your desired darkness, press and serve.
Mulled Coffee Fruit Tea – in your hot Coffee Fruit Tea, try adding a cinnamon stick, cloves, and other mulling spices. For a fun twist, cognac or a little aged rum makes for a fun cocktail.