Recently there has been a lot of attention around traditions and cultures surrounding Coffee cultivating communities. I wanted to share my knowledge of the Yemeni coffee cherry tea, Qishr, other names, how to make it, and also where to get it.
The common name
A rose by any other name would smell as sweet
In Yemen, it’s referred to as Qishr, a tea made with coffee cherry husks, cinnamon, ginger or caraway.
In Ethiopia, it’s called Geshar or Hashara, and its darkly roasted until almost black, and infused in water for a longer period to create an intensely fruity brew.
In Bolivia it’s called Sultana, where they enjoy it with cinnamon, clove, and sugar.
Brew a pot of Qishr
- 1 cup coffee husks (Qishr)
- 8 cups water
- 2 tsp grated ginger (substitute 1/2 tsp ground ginger)
- 1/2 tsp cinnamon
- 1/2 tsk caraway seeds
- sugar to taste (i used 1/4 cup)
- lightly grind coffee husks in a spice grinder
- bring 3 cups of water to boil
- add in all your ingredients and stir
- let this mixture steep for 5-6 minutes on medium-low heat over the stove
- strain your tea mixture
- serve while hot
Where to get it
Hope you enjoy your cup of Qishr tea, post your photos in the comments! i’d love to see how it turns out!