Cascara, meaning ‘husk’ or ‘skin’ in Spanish, refers to the dried outer peel of the coffee cherry. For centuries, this often-overlooked byproduct was largely discarded during the coffee bean processing, deemed a waste product. However, a growing appreciation for sustainable practices and unique flavor profiles has brought cascara into the spotlight, transforming it from a discard into a sought-after ingredient. It stands as a testament to the coffee plant’s full potential, offering a distinct experience beyond the bean itself.
When brewed, cascara unveils a surprisingly complex and delightful flavor profile, often described as sweet, fruity, and reminiscent of hibiscus, rosehips, or even dried cherries, with subtle notes of honey or tobacco. Unlike coffee beans, cascara is prepared much like a loose-leaf tea. Steeping the dried husks in hot water creates a refreshing infusion, sometimes referred to as ‘coffee cherry tea,’ which can be enjoyed hot or cold. Beyond its intriguing taste, cascara embodies sustainability. By utilizing a part of the coffee plant that was traditionally wasted, it offers coffee producers an additional revenue stream and consumers a unique, eco-conscious beverage option, showcasing a holistic approach to coffee cultivation and consumption.
