Other creative methods besides simply brewing coffee beans do indeed exist. Farmer Wu Chun-huai takes the entire coffee berry, including skin and flesh, and dries it in the sun. After slowly roasting the berries, he then makes coffee berry tea by boiling them in water for ten minutes. The tea has antioxidant properties and lacks the bitter flavor associated with regular coffee.
“The idea for coffee berry tea does not come out of thin air, it originates from Africa,” Wu says, adding that traditional African coffee is made the same way, boiling the entire coffee berry. However, without baking the berries first they cannot be kept fresh for very long because they are so naturally moist. In order to prolong freshness and increase flavor, Wu decided to dry the berries in the sun with skin and flesh intact, and then after roasting them at 130°C to 140°C, along with his secret recipe to ripen the berries, the fruity flavor and nutrients of the berries is preserved longer.
Quality control is especially important as coffee berry tea is made using the entire berry, so Wu weeds manually, uses organic fertilizer and uses natural methods for pest control. He says that coffee trees do not actually require the use of pesticides, and since he makes a point of using organic farming methods, there is no need to worry about residual pesticides or chemicals because the process is 100 percent non-toxic, giving customers the chance to feel at ease while trying this alternative coffee.
(Liberty Times, Translated by Kyle Jeffcoat)