[coffee New World] about the effect of coffee peel on coffee peel tea

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Single product, mix, taste, vanilla, soak, cold extract. There are countless topics about coffee and tea, but one drink, neither tea nor coffee, is just being known.

The coffee we usually drink is actually the seed of coffee fruit. Coffee is widely grown in the tropics. Usually, the peel and pulp of the fruit will be removed and discarded during processing. If not specially treated, it will cause serious pollution to the local environment.

Coffee peel tea (Cascara, which means "shell" or "skin" in Spanish) is the shell formed by the drying of the peel of coffee fruit. In the past, it was thought to be a kind of waste, but after insolation and cooking, it was transformed into a magical drink and was considered a "super food". Peel tea has a strong aroma of fruit, flowers and earthy, sweet taste, similar to cherries and roses, with elderberry flowers, raisins and tamarind flavors, similar to Indian bamboo.

The drink is still new in India, but peel tea has been around for centuries in Ethiopia, Bolivia and Yemen.

Peel tea has the healthy elements of coffee, rich in antioxidants, can prevent type 2 diabetes, Alzheimer's disease, liver cancer, and is rich in potassium, iron, calcium, vitamin A, etc., is a non-added pure natural energy drink, and does not contain gluten. " The content of antioxidant elements is 8 times higher than that of ordinary berries, so it is a very good, economical and soft-sour tea substitute.

Peel tea can make full use of the value of coffee fruit, create more benefits for growers, and help reduce the price of coffee.