PROCESS FOR MAKING CASCARA TEA FROM RIPE COFFEE FRUIT HUSK

Abstract

The useful solution refers to the processing method of Cascara tea from ripe coffee cherry husks. The process includes collecting ripe coffee cherry husks within 4 hours of separating the beans, sorting, washing, draining, pre-treating with food-grade organic acid solution or ozone water, spreading the material thinly on trays, first drying at 45°C to 55°C to a moisture content of 28% to 35%, intermediate moisture balancing for 1 to 4 hours, second drying at 55°C to 65°C to a final moisture content of 8% to 12% or a water activity not exceeding 0.60, followed by stabilization, sorting, and packaging in moisture-proof packaging. This process helps limit spontaneous fermentation, reduce the risk of mold, preserve the characteristic color and aroma, and create a tea product from coffee by-products with stable quality and high economic value.