Along the coast the leaves were a high status marker because they had to be purchased from jungle communities and couldn’t be grown locally. The coca was often enhanced by chewing lime which acted to release the alkaloids in the leaves more effectively than mastication alone. Coca chewing is represented in the archaeological record in ceramics, textiles, associated chewing paraphernalia, and skeletal remains.
Coca leaves are frequently used to make tea and this practice becomes much more prevalent in the higher elevations. The tea can help treat altitude sickness and upset stomach and is commonly given to tourists unfamiliar with the extreme elevations and local foods.
Next time you are in Lima try this coca macaroon