The most prized part of a coffee plant is its cherry. After harvesting and processing, we obtain the beans that we roast, grind, and brew. But what happens to the rest of the plant?
When coffee plants are pruned, the stems, branches, and leaves are often discarded. However, in some parts of the world, these leaves are gathered and used to make coffee leaf tea. Keep reading to discover what this unique beverage is, how it’s prepared, and where it comes from.
The Origins of Coffee Leaf Tea Consumption
Coffee leaf tea has been enjoyed for centuries in regions such as Sumatra, Ethiopia, Jamaica, India, Java, and Sudan.
Between the 16th and 19th centuries, Ethiopian coffee farmers reserved their harvested beans for trade or special ceremonies. Instead, Ethiopia’s Harari people consumed “kuti” as a daily beverage. Kuti was prepared by boiling coffee leaves in water, sometimes adding a pinch of salt or sugar. The leaves were typically boiled for at least 30 minutes, as it was believed that longer boiling enhanced the drink’s sweetness.
Coffee leaf tea shares some characteristics with green tea, but it offers a more earthy and subtly sweet flavor. It contains less caffeine than green tea and, due to its high antioxidant content, was traditionally thought to alleviate cold symptoms. In the 19th century, Dutch colonists introduced coffee plants to parts of Indonesia. Plantation workers, prohibited from drinking the coffee they harvested, instead made a beverage called “kawa daun.”
Kawa daun was created by sun-drying coffee leaves to reduce bitterness. The leaves were then smoked, roasted for several hours, and steeped in boiling water before being served in a coconut shell. Today, kawa daun is often brewed with sugar, condensed milk, and ginger, sometimes with bamboo or even an egg added for richness. Although coffee leaf tea was introduced in Europe in the 19th century, it failed to gain traction. However, in recent years, it has seen a resurgence in Western markets, thanks in part to its reputed health benefits.
What Doofes Cfee Leaf Tea Taste Like?
One of the biggest obstacles preventing people from trying coffee leaf tea is the assumption that it tastes like coffee. Lina Sazanauskaite, the Communications and Marketing Manager at Impact Roasters in Valby, Denmark, clarifies this misconception. “Even though it’s made from coffee plant leaves, its taste is completely different from coffee,” Lina explains.
“Before trying it for the first time, most of our customers expected it to have a hint of coffee flavor… but there’s not even a trace of coffee taste.” Like coffee, the tea’s flavor profile can vary depending on where and how the plant was grown.
We also spoke with producers in the municipality of Marcala, Honduras, who have been experimenting with coffee leaf tea. They expressed a preference for using organic coffee plants in their brews. Although often compared to green tea, it’s important to note that coffee leaf tea isn’t technically a tea. All “true” teas come from the Camellia sinensis plant. Since coffee leaves come from a different plant, the beverage is technically a tisane, like rooibos or chamomile.
Mateusz Petlinski, the Quality Manager for Tea and Coffee at Rösterei VIER in Düsseldorf, Germany, highlights a branding challenge: “The problem is that we lack a catchy term for it. ‘Infusion’ sounds too clinical and won’t trend easily. So, for coffee leaf tea, its appeal currently outweighs its taxonomy.”Mateusz sources coffee leaf tea from Bente Luther-Medoch’s Machare Estate in Tanzania. He describes it as having “a silky body, low astringency, and a notable sweetness.”
“You can pick out notes of vanilla, honey, pipe tobacco, and rich, earthy tones,” Mateusz explains. “The cup has a bright, vibrant copper-peach color. Compared to most black teas, it offers more sweetness and balance, though it lacks intensity. And, of course, it doesn’t taste like coffee.” While roasters and coffee shops like Mateusz import and sell coffee leaf tea in small quantities, the most recognized product in Western markets comes from Wize, a Canadian beverage brand. Wize offers coffee leaf tea on a larger scale, distributing it to over 30 countries. Their latest product, a ready-to-drink iced coffee leaf tea, won “Best New Product” at the 2015 World Tea Expo. Currently available in mango, original, and grapefruit flavors, Wize sources their coffee leaves from Nicaragua.
What Are the Benefits for Coffee Producers?
It’s well-known that while global coffee demand is high, coffee farmers still face numerous challenges in the supply chain, such as price fluctuations and the impact of COVID-19.
Coffee is typically harvested only a few months each year, depending on the country’s harvest season. This leaves many farmers and workers without employment—and without income—for a significant part of the year. To address this, some producers are diversifying the crops they cultivate and sell. Since coffee leaves grow year-round, farmers can harvest them during the off-season if there is demand.
Daniel Hallala, founder of Impact Roasters, grew up in Ethiopia. He recalls frequently drinking tea made from coffee leaves. “In Ethiopia, coffee leaf tea is popular among agricultural workers for its refreshing and energizing effect,” explains Lina Sazanauskaite. “After pruning the plants, the leaves can also be used to generate income for coffee farmers.” If the demand for coffee leaf tea were to grow significantly, it could offer farmers an additional revenue stream. Diversifying crops presents a valuable opportunity for coffee farms to achieve greater economic sustainability and stability during off-season months.
Will Coffee Leaf Tea Gain Popularity?
According to World Tea News, around five million people worldwide drink coffee leaf tea. However, in early 2020, the European Food Safety Authority approved the product for sale across the EU. This approval signals the potential for market growth in the coming months.
“Although coffee leaves have been consumed in various countries for hundreds of years, they’ve only now been officially approved as a food ingredient,” says Lina Sazanauskaite. “We believe this could open new doors for coffee leaf tea to enter the European market.”
One challenge for sellers is helping consumers understand that coffee leaf tea is neither coffee nor tea—and tastes like neither. Mateusz Petlinski explains: “People expect it to taste like coffee or have more caffeine than regular tea.” “It’s very difficult to communicate that they’re getting a sweeter, more balanced version of what they expect,” Mateusz says. “Many mainstream consumers still think of themselves as belonging to either ‘Team Coffee’ or ‘Team Tea.’”
However, Mateusz sees potential for coffee leaf tea to bridge this divide: “There’s a real chance that coffee leaf tea could be a gateway drink between coffee and specialty tea.” Lina believes it could attract consumers who care about sustainable habits. “Since coffee leaves can be harvested year-round, it appeals to those who prioritize sustainability.”
Finally, Mateusz notes that coffee shops have many opportunities to embrace coffee leaf tea: “Pairing a specific coffee with a coffee leaf tea from the same producer would be an incredible offering.” He also suggests that the natural sweetness of coffee leaf tea makes it ideal for cold or sparkling beverages. “Try it as an iced tea brewed hot over ice, Japanese-style, with a splash of lemon—you’ll love it!”
Mateusz believes that coffee leaf tea will become a popular feature on café menus in the future. “Especially in Europe, where cascara is still banned… specialty coffee businesses are seeking something that bridges coffee and tea while fitting within a coffee-focused framework.” The recent approval of coffee leaf tea for sale in Europe, along with its growth under brands like Wize, highlights a market for this beverage outside coffee-producing countries. For coffee farmers, it offers a way to diversify their agricultural income. For coffee shops, it could serve as a way to “bridge the gap” between the worlds of coffee and tea, as Mateusz puts it. How popular it will become remains to be seen.