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Coffee leaf has been made into a "tea" for hundreds of years in Ethiopia, the birthplace of coffee. It is known there as "kuti" and has a long history as a herbal remedy, as well as being a delicious drink.
Recent research shows it has both anti-inflammatory and antioxidant properties and may lower cholesterol due to its high levels of mangiferin. It has lower levels of caffeine than tea, and coffee (where the caffeine is concentrated in the cherry).
Not only does coffee leaf taste wonderful and have great health benefits, but it's also a very sustainable crop.
Satemwa grow both tea and coffee, and they nurture one another.
They use what they prune from the tea bushes to lay around the coffee plants to protect the soil from water evaporation and weeds. The pruned leaves and branches then break down to help fertilise the soil. What is left over from the coffee cherry is made into organic fertiliser to boost the tea.
Coffee Leaf crafted at Satemwa is informed and inspired by their tea making experience. They wither the leaf, to make it softer and more pliable, and then roll it like black tea, to increase oxidation of the oils in the leaf. This minimal processing protects the leaf and creates elegant flavour.
