Our Story

Rubi Red began in 2015 when watching a documentary on TV. In the documentary, the host was shown how they collect coffee beans from the local farmers.

Tasting a ripe coffee cherry, the coffee producer explains how it “Tastes like a cherry” and is “Very sweet”. This was a light bulb moment. If it’s edible, tastes like a cherry and is very sweet, why aren't we utilising it.

And the seed for Rubi Red was sown.

With this bright idea in mind, the next stage proved a tricky one: How to make it? So the idea was put on hold, but never forgotten.

Then we discovered that in some countries coffee skins are dried and used to make a coffee tea and go by names such as: Quishr, Hashara, Sultana and Cascara. This was the breakthrough we needed to make the drink possible and Rubi Red was born.