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Cascara- A Fruit Tisane- Coffee Cherry Tea

Cascara emerges somewhere at the intersection of coffee and tea- sort of anyway. Although it comes from the coffee plant, (it is the dried husk of the coffee cherry) the drink doesn’t taste anything like coffee. Our Organic cascara from Bolivia  (Caranvi Region) is described as having a sweet, fruity taste with notes of raspberry and red current  So it is a tea? Or is a coffee?  What the heck is going on?  While cascara isn’t exactly coffee, it technically isn’t tea either. Because cascara comes from the genus coffea instead of the Camellia sinensis (tea) plant, it doesn’t make the classification as a true tea. Ok- so it is an heabral tea? Nope. It not quite herbal either as...

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Californication and Prop 65

I have been getting some questions via message about California's inane new law about cancer warnings labels on coffee. I am not a chemist (at all, in fact I work hard to keep up with coffee chemistry) but I can say this with confidence: brew your coffee if you want to consume it, do not eat it whole bean or even ground. Think I am being funny? Check out the FDA link below.   The main chemical that is calling all the clamor is acrylamide. Acrylamide presents in any food cooked at temperature above 240 degrees F, so essentially any food fried, stir-fried, deep-fried, baked, BBQ, and so on.   The only way to avoid acrylamide in food is to...

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