Coffee Leaf Tea: The Forgotten Drink From the Coffee Plant
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Coffee leaf tea is an infusion made from the dried leaves of the coffee plant rather than its beans. It tastes much more like a mellow, earthy tea than like coffee, and it has been brewed for generations in places such as Harar in Ethiopia, where it is called kuti, and West Sumatra in Indonesia, where it is known as kawa daun. Here is where this forgotten drink comes from, how it is made and what to expect in the cup.
What Is Coffee Leaf Tea?
Most of us only ever meet one part of the coffee plant: the roasted seed. But the plant also has glossy, dark green leaves, and in some regions people learned long ago to dry, roast and brew them. The result is a light amber to brown drink with a gentle flavor.
It belongs to a small family of drinks made from the parts of coffee we usually ignore. The best known is cascara, a tea brewed from dried coffee cherry husks, which we cover in cascara: the tea made from coffee cherries. Coffee leaf tea is different again: no fruit, no seeds, just leaves.
| Drink | Part of the plant | Typical flavor |
|---|---|---|
| Coffee | Roasted seed (bean) | Roasty, chocolatey, fruity or nutty depending on origin and roast |
| Cascara | Dried cherry husk | Fruity, like dried cherry, raisin or hibiscus |
| Coffee leaf tea | Dried or roasted leaves | Earthy, mild, tea-like, sometimes sweet and grassy |
Kuti: Coffee Leaf Tea in Harar, Ethiopia
Ethiopia is the birthplace of Arabica coffee, and its relationship with the plant goes far beyond the bean. In the walled city of Harar, which was an important coffee trading center for centuries, beans were valuable goods for trade. Leaves, on the other hand, were close at hand, and kuti became an everyday drink for the Harari people.
Kuti is typically made by boiling the leaves in water for at least half an hour, often with a small pinch of salt, and sweetening it with sugar before serving. People who have tried it describe it as refreshing and sweet, somewhere near an earthy green tea.
Ethiopia’s coffee traditions run deep, from the region names on your bag to the famous ceremony. Read more in our guides to Ethiopian coffee regions and the Ethiopian coffee ceremony.
Kawa Daun: Coffee Leaf Tea in West Sumatra
On the other side of the Indian Ocean, coffee leaf tea has a very different backstory. In West Sumatra, kawa daun is linked to the Dutch colonial period in the 19th century, when coffee was grown for export and local farmers were barred from consuming the beans they produced. People turned to the leaves instead and made their own “coffee.”
Traditional kawa daun is made by drying the leaves in the sun, roasting them, then boiling them. It is often served in a halved coconut shell set in a bamboo holder, and it can be sweetened with sugar or condensed milk, sometimes with ginger. Some versions even stir in an egg.
Sumatra is better known today for its earthy, heavy-bodied coffee beans. Our article on Sumatra coffee and wet-hulled beans explains why.
What Does Coffee Leaf Tea Taste Like?
If you expect a cup of coffee, you will be surprised. Coffee leaf tea is light-bodied and smooth, without the bitterness or acidity of brewed coffee. Common descriptions include:
- Earthy and woody, a bit like a mild black or roasted tea.
- Grassy or green when the leaves are only dried, not roasted.
- Toasty and smoky when the leaves are roasted, as in kawa daun.
- Naturally sweet, especially when brewed for a long time.
Coffee leaf tea usually contains some caffeine, but amounts vary with the plant, the leaves and the brewing method. It is generally described as lower than a cup of coffee. As with any caffeinated drink, the FDA cites up to 400 mg of caffeine a day as an amount most healthy adults can have without negative effects. If you are pregnant, have a medical condition or take medication, check with your doctor.
A Modern Revival
For a long time coffee leaf tea stayed local. In recent years, interest has grown among specialty tea and coffee fans, and in 2020 European regulators cleared infusions made from coffee leaves for sale on the EU market. You can now find coffee leaf tea from specialty sellers, usually as loose leaf or in tea bags.
The appeal is easy to understand: it is a traditional drink with a story, it makes use of more of the coffee plant, and it offers a gentle alternative for people who want something calmer than espresso in the afternoon.
How to Brew Coffee Leaf Tea
Buy coffee leaf tea from a food seller rather than picking leaves from a houseplant, which may have been treated with products not meant for eating. Then try this simple method, adapted from traditional slow-boiled styles.
- 2 tsp (about 3–4 g) dried coffee leaf tea
- 12 oz (350 ml) water
- Optional: sugar, honey or a splash of condensed milk; a thin slice of fresh ginger
- Bring the water to a boil in a small saucepan.
- Add the leaves (and ginger, if using) and reduce to a gentle simmer.
- Simmer for 5–10 minutes for a light cup, or up to 30 minutes for a deeper, kuti-style brew. Top up with water if it reduces too much.
- Strain into a cup or glass.
- Sweeten to taste, or add a spoonful of condensed milk for a kawa daun-inspired cup.
Tips: For a quick version, steep the leaves in just-boiled water for 5–7 minutes like regular tea. Try a tiny pinch of salt, as some people in Harar do, to round out the flavor.
Coffee Leaf Tea FAQ
Does coffee leaf tea taste like coffee?
Not really. It tastes more like a mild, earthy tea, with toasty notes if the leaves are roasted. It lacks the roasted bitterness and body of brewed coffee.
Does coffee leaf tea have caffeine?
Usually yes, but generally less than a cup of coffee. The amount depends on the leaves and how long you brew them, so treat it as a caffeinated drink.
What is kuti?
Kuti is the name for coffee leaf tea in Harar, Ethiopia. The leaves are boiled, often with a pinch of salt, and the drink is sweetened before serving.
Can I make tea from my coffee plant’s leaves?
It is safer to buy leaves sold as food. Houseplants may be treated with fertilizers or pest-control products that are not meant to be consumed.
Conclusion
Coffee leaf tea is a reminder that the coffee plant has more to offer than beans, and that farmers in Ethiopia and Sumatra figured that out long ago. While Feel Espresso does not sell coffee leaf tea, you can taste the same regions in our beans: try earthy, full-bodied Sumatra or fruity Ethiopia Natural, roasted 1–5 days before delivery. For a gentle afternoon cup, browse our tea collection.