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It is the dried skin and pulp of the coffee fruit; the bean is the seed inside it. DIANAE uses cascara from Coffea arabica.

It is a drink of its own: from the same plant as coffee and suitable for infusing, but not tea from Camellia sinensis. Its flavours range from fruity and sweet to herbal and slightly bitter.

The stated amount is 30–45 mg per bottle or cup, depending on preparation. A laboratory report is available; the value does not automatically apply to every infusion or coffee blend: quantity and preparation matter.

Consumers describe pleasant, balanced energy, perceived as long-lasting and different from other drinks. This is personal testimony, not a clinical comparison or a promise that everyone will feel the same effect.

Use a teapot or infuser, a filter or French press, following the quantities and times on the pack. Mo leans towards black tea, fruity and slightly bitter; J is herbal and fruity, with notes reminiscent of mate.

Yes: ground cascara can also be prepared with ground coffee, in a portafilter or with other methods. Follow the product and equipment guidance; the blend changes flavour, extraction and total caffeine.

It contains caffeine, which can increase alertness and affect sleep; individual sensitivity matters. EFSA’s information concerns caffeine generally and does not establish specific benefits of DIANAE.

The can is an unavailable concept, with fictional, untested ingredients and statements. For the availability of preparations already made, get in touch.

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