100% Arabica coffee from single countries (“ Single Origin ”), single regions in these countries, or single farms (“estates”) is highly desirable. Specialty grade coffee is the highest level of quality available. Vietnam is the second largest exporter of coffee in the world, and specialty grade Arabica coffee has been grown in the mountainous highlands of Vietnam for over 150 years. Thousand Blossoms has direct relationships with farmers in Da Lat Vietnam, the most famous production region in the country with rich volcanic soil 1500m above sea level, ideal for Arabica coffee. Known as “The City of a Thousand Flowers”, Da Lat is also the inspiration for our brand, Thousand Blossoms. Our coffee is single origin/single estate specialty coffee that we source directly from farmers, ensuring that not only do you get the freshest high quality coffee available, but also that you support sustainable farming practices and healthier local communities. Since coffee cherries ripen at different rates on the same plant, we always hand-pick at different times to select only ripe beans. We don’t bulk harvest all beans at the same time or machine harvest which results in compromised quality for the sake of production cost savings. Visit our Products page to buy some of the best 100% Arabica coffee in the world. Here is a link to a Specialty Coffee Association article that provides more detail about Specialty Coffee: Link

Cascara is the dried skin of coffee cherries, which you can brew as you would any other loose-leaf tea. This herbal tea (tisane) is also known as Coffee Cherry tea and its flavor is reminiscent of hibiscus, cider, and orange zest. It is a tangy, refreshing, slightly sweet brew that can be served hot or iced. Coffee Cherry tea is known as a “super-food” as it is rich in anti-oxidants and packed full of nutrients. The sweetness does not come from sugar, but is a benefit of other natural compounds in coffee. With only a quarter of the amount of caffeine found in Arabica coffee, cascara provides gentle stimulation and a lift to the mood. Most cascara producers use the skin from coffee cherries that have been processed through a pulping machine that automatically shreds the flesh of the cherry off the bean. While this skin would have been discarded in the past due to the significant labor required to process it, it has now found a strong market around the world due to its flavor and benefits. However the very best cascara is hand-made. Processors peel the flesh off of specially selected whole coffee cherries with their hands, and then dry this flesh in the sun and lightly toast it to get the finest flavor. Few producers around the world are capable of making this type of specialty cascara due to the very high amount of labor required. We have sourced extremely limited quantities of 100% Arabica hand-made cascara from exclusive farms in the Da Lat Vietnam region. We are happy to make this finest quality cascara available to the world. Our cascara is lightly sweet, tropical citrus, with chocolate covered cherry, lavender, purple grape, and pineapple notes . . Visit our Products page to buy some of the finest cascara in the world. Here is a link to an article that further describes the benefits of cascara in more detail: Link Making Hot Cascara Tea (1 serving, scale up as needed) - smooth flavor • Place 10g loose dried coffee cherry in a tea strainer. You can also place the 10g loose cascara at the bottom of a cup • Pour 300g of hot water over the infuser or the cascara. The hot water to be off the boil so it does not burn (around 93C) • Let the coffee cherries steep for five to seven minutes • Remove the infuser or strain loose cascara before drinking. (There are no fine particles in cascara so filter paper is not required. You may re-use the cascara for more mellow extractions) Making Cold Brew Cascara Tea (2-3 servings, scale up as needed) - more citrusy flavor • Place 50g loose dried coffee cherry in to a jar with a lid you can attach later • Pour 500g of room temperature water over the cascara, and attach the lid • Let the coffee cherries steep for 24-48 hours in the refrigerator • Strain the loose cascara and serve straight or over ice. (There are no fine particles in cascara so filter paper is not required. You may re-use the cascara for lighter extractions) Experience what you’ve been missing!

Our cascara

Other cascara