French Press:

1.- Light Aroma, Color, and Flavor

*You only need an 8 CUP FRENCH PRESS TO BREW.

1. Warm up your empty French Press by rinsing it with hot water. It helps maintain the temperature while brewing for the best extraction.
2. Measure out 36g (about 6 Tablespoons) of guayusa cacao.
3. Now that your French Press is warmed up, discard the hot water, add guayusa cacao into the empty press, and fill it up with hot water.
4. At 6 to 9 minutes, you are ready to press. Firmly push the press all the way down.
5. Serve it up. Pour guayusa cacao into a carafe immediately to avoid over-extraction. If the guayusa cacao sits on the grounds too long, it continues to extract and will become bitter.
6. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty it into the trash or compost bin.

2.- Strong Aroma, Color, and Flavor

*You need an 8 CUP FRENCH PRESS and a GRINDER to BREW.

1. Warm up your empty French Press by rinsing it with hot water. It helps maintain the temperature while brewing for the best extraction.
2. Measure out 36g (about 6 Tablespoons) of guayusa cacao and grind it as coarse as breadcrumbs.
3. Now that your French Press is warmed up, discard the hot water, add guayusa cacao into the empty press, and fill it up with hot water.
4. At 5:00, you are ready to press. Firmly push the press all the way down.
5. Serve it up. Pour guayusa cacao into a carafe immediately to avoid over-extraction. If the guayusa cacao sits on the grounds too long, it continues to extract and will become bitter.
6. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty it into the trash or compost bin.

ICE: Bring infusion to room temperature; add ice or refrigerate until the desired temperature.

Guayusa is a sacred leaf that has been brewed in the Amazon for centuries.

TRADITIONAL USE:

AMAZON REGION: Indigenous peoples of the Ecuadorian Amazon use guayusa leaves to make an energizing beverage to drink in the morning |

THE TSÁCHILA COMMUNITY: Indigenous group native to the coastal region of Ecuador traditionally use guayusa leaves for healing and spiritual activities |