Everyone knows the coffee bean. But almost nobody stops to think about where that bean comes from: the coffee cherry, a small red fruit growing on the coffee plant. The bean is really the pit. And around that pit sit pulp and skin — material that was thrown away for centuries. Until someone worked out that you could dry it and brew with it. Welcome to the world of cascara.
What exactly is cascara?
Cascara is the Spanish word for "skin" or "husk". In the coffee world it refers to the dried skin and pulp of the coffee cherry — the part left over once the bean has been harvested and removed. Instead of treating it as waste, some producers carefully dry it until it resembles dark, red-brown raisins or tea leaves.
The beauty of it: cascara is a by-product. It comes out of processing coffee we're drinking anyway. For coffee farmers it means an extra source of income from something that would otherwise be lost — and for us, a new flavour to discover. It's sustainability in the most literal sense: waste nothing.
What does it taste like?
Here's where it gets interesting. Even though cascara comes from the coffee plant, it doesn't taste like coffee at all. The profile sits much closer to a fruit tea. Expect notes of:
- Rosehip and hibiscus — a light, fruity acidity
- Dried cherries and raisins — sweet and round
- Tamarind and hibiscus — a pleasant, fresh tang
- Honey and brown sugar — in the finish
It does contain caffeine, but far less than a cup of coffee — somewhere between a green tea and a black tea. That makes it a lovely choice for the late afternoon, when an espresso would still have you wide awake in the evening.
A short history
Cascara is far from new. In countries like Yemen and Ethiopia — the birthplace of coffee — people have been drinking infusions of the dried cherry for centuries. In Yemen it's called qishr, often spiced with ginger and cinnamon. Bolivia and parts of Latin America have similar traditions.
It's only in the past decade that the Western specialty scene rediscovered cascara. Forward-thinking roasteries started selling it separately, and baristas experimented with cascara syrups, tonics and even cocktails. What was once waste suddenly became a delicacy — and rightly so.
How to brew cascara at home
Brewing cascara is surprisingly simple. You don't need any special equipment, just hot water and a bit of patience. Here's my favourite basic recipe.
Cascara tea (hot)
- Weigh out 10 grams of cascara for around 250 ml of water.
- Heat the water to 90–95 °C — just below boiling.
- Let the cascara steep for 4 to 5 minutes. Steeping longer gives more body and sweetness, but also more tannin.
- Strain and pour. Done.
Feel free to taste as you go and adjust the time to your liking. Some cascaras are fruitier, others sweeter — just like coffee, it varies by origin and harvest.
Cascara iced tea (refreshing for summer)
- Brew it stronger: 15 grams of cascara to 250 ml of water, steeped for 5 minutes.
- Strain and let it cool.
- Pour over a glass full of ice and top up with sparkling water.
- Finish with a slice of lemon or a sprig of mint.
The result is a naturally sweet, lightly fruity iced tea that's perfect for a warm day on the terrace — without the sharp caffeine kick of an iced coffee.
Why cascara is worth your time
For me, cascara sums up what specialty coffee is all about: curiosity, respect for the product and appreciation for the farmer. It shows that the coffee plant has more to offer than just the bean, and that sustainability and flavour can go hand in hand. On top of that, it's simply delicious and a surprise for anyone tasting it for the first time.
Next time you drink a cup of coffee, spare a thought for that little red fruit where it all began — and for the skin that was seen as waste for far too long. Cascara deserves a spot in your cupboard next to your beans.
Fancy trying it yourself? Keep an eye on our shop for seasonal cascara and the single origin beans it comes from — and discover the whole journey from cherry to cup. ☕
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