Cascara – Coffee Cherry Tea

The Forgotten Fruit

For most of coffee's history, the fruit surrounding the bean has been treated as waste. After processing, the dried skins and pulp of the coffee cherry were composted or discarded. But cascara (Spanish for "husk" or "shell") is changing that story. This dried coffee fruit is steeped like tea, producing a light, fruity, caffeine-containing beverage that is entirely unlike coffee in flavor.

What Exactly Is Cascara?

Cascara is made from the dried skins and pulp of ripe coffee cherries, collected after the beans have been extracted during processing. The fruit is sun-dried until it becomes brittle and dark, resembling dried rosehips or raisins. It has been consumed for centuries in coffee-growing regions — in Ethiopia as hashara and in Yemen as qishr — long before roasted coffee became popular in Europe.

How Does It Taste?

If you are expecting coffee flavor, cascara will surprise you completely. The taste is closer to a fruit tisane or herbal tea:

• Sweet and fruity with notes of cherry, hibiscus, and dried cranberry
• Light, refreshing body — similar to rooibos or a light fruit tea
• Mild tanginess reminiscent of tamarind or rosehip
• Natural sweetness that often requires no added sugar

The flavor varies depending on the coffee variety, origin, and how the cherries were dried. Some cascaras taste more like dried mango, while others lean toward hibiscus and raspberry.

Caffeine Content

Cascara contains less caffeine than coffee but more than most herbal teas. A typical cup brewed with 5-6 grams per 200 ml contains roughly 25-50 mg of caffeine — compared to about 80-100 mg in a standard cup of coffee and 30-50 mg in black tea. It provides a gentle, sustained energy lift without the intensity of espresso.

How to Brew Cascara

Brewing cascara is simple and forgiving:

1. Use 5-6 grams of cascara per 200 ml of water
2. Heat water to 95-100°C (just off the boil)
3. Steep for 4-6 minutes — longer for a stronger, more tangy infusion
4. Strain and enjoy hot, or pour over ice for an excellent iced cascara

Cascara also works beautifully as a base for cocktails, combined with tonic water, or sweetened with honey and served cold as a summer refresher.

Sustainability and the Circular Economy

One of cascara's most compelling aspects is its sustainability story. By transforming what was once agricultural waste into a valuable product, cascara creates an additional income stream for coffee farmers. This is especially meaningful because coffee farmers face enormous economic pressures. Selling cascara can increase a farm's revenue by 10-20%, making coffee cultivation more financially sustainable.

Regulatory Landscape

In the European Union, cascara was classified as a Novel Food and required authorization before sale. It received approval in 2022, making it legally available across Europe. This regulatory milestone has opened the door for wider adoption and availability.

At Röstschmiede, we see cascara as a beautiful bridge between coffee and tea culture. It is a reminder that the coffee cherry is more than just a vehicle for the bean — it is a delicious ingredient in its own right.