For centuries, the journey of a coffee bean has been well-documented, from seed to roast to your morning cup. But what about the fruit that cradles that precious bean? For every bag of coffee beans harvested, a significant amount of fruit, known as the coffee cherry, is left behind. This byproduct, once considered waste, is now the star of its own show, creating a unique and flavorful beverage that is changing how we think about coffee. The story of what is cascara and how a coffee cherry shell becomes a unique beverage is a tale of sustainability and rediscovery.
Cascara, which means “husk” or “shell” in Spanish, is the dried skin of the coffee fruit. After the beans are removed for processing, these crimson skins are carefully collected and sun-dried, transforming them into a versatile ingredient. When steeped in hot or cold water, cascara produces a drink that is entirely its own—not coffee, but a tea-like infusion with a complex flavor profile that surprises and delights. It’s a beautiful example of circular economy in action, turning what was once discarded into a delicious and sought-after drink.
What is Cascara? How A Coffee Cherry Shell Becomes a Unique Beverage
To truly appreciate cascara, it helps to picture a coffee cherry. Each cherry typically contains two green coffee beans nestled inside. Once these beans are extracted—either through a washed, natural, or honey process—the leftover pulp and skin are what become cascara. Historically, this material was composted or used as a low-grade fertilizer. However, forward-thinking farmers and coffee enthusiasts saw potential in this “waste.” They began meticulously drying the cherry skins, much like one would dry grapes for raisins, to preserve their natural sugars and flavors. This careful drying process is crucial; it prevents mold and concentrates the fruit’s essence, creating a stable, shelf-ready product that can be brewed.
The Surprising Flavor Profile of Cascara Tea
If you’re expecting cascara to taste like coffee, prepare for a pleasant surprise. The flavor is often described as a fruity herbal tea, with prominent notes of rose hip, hibiscus, red currant, and even tamarind or mango. There’s a natural, honey-like sweetness and a tart, tangy finish that makes it incredibly refreshing. The caffeine content is another point of distinction. While it does contain caffeine, it’s significantly less than a cup of coffee—roughly comparable to a cup of black tea. This makes it a wonderful option for those looking for a gentle lift without the jitters, or for a calming evening drink that still offers a nuanced tasting experience.
Brewing Your Perfect Cup of Cascara
Brewing cascara is as simple as making a cup of loose-leaf tea, and its versatility is part of its charm. For a hot infusion, a common ratio is one tablespoon of dried cascara per 8 to 12 ounces of hot water (just off the boil). Let it steep for about 4 minutes, then strain and enjoy. You can adjust the steeping time to your taste; a shorter steep will be lighter and more delicate, while a longer one will be bolder and more intense.
For a wonderfully refreshing iced cascara, the cold brew method is fantastic. Simply combine a larger amount of cascara with cold water in a pitcher (a good starting point is ½ cup of cascara to 1 liter of water) and let it steep in the refrigerator for 8 to 12 hours. The result is a smooth, sweet, and incredibly vibrant drink that needs little to no added sweetener. Feel free to experiment with it as a base for cocktails, a syrup for desserts, or even incorporated into baked goods.
A Sip of Sustainability
One of the most compelling aspects of the cascara story is its positive impact. By creating a market for the coffee cherry husk, farmers can generate an additional revenue stream from the same harvest. This added income can make a significant difference in the stability and prosperity of coffee-growing communities. It also represents a meaningful step towards reducing waste in the coffee industry, promoting a more holistic and respectful use of the entire coffee plant. When you choose cascara, you’re not just trying a new drink; you’re supporting a more sustainable model for coffee agriculture.
Where to Find Cascara and What to Look For
As cascara grows in popularity, it’s becoming easier to find. Many specialty coffee roasters now sell bags of dried cascara online and in their cafes. You might also find it in well-stocked tea shops or stores that focus on unique, global ingredients. When purchasing, look for cascara that is vibrant in color and free of any signs of moisture or mold. It should have a fruity, fragrant smell. Because it’s a dried fruit product, it’s best to use it within a year for optimal flavor. Always store it in a cool, dark place in an airtight container, just as you would with quality coffee or tea.
Cascara is more than just a trend; it’s a rediscovery of a part of the coffee plant we’ve overlooked for too long. It offers a unique flavor journey that stands apart from both coffee and traditional tea, all while telling a story of innovation and sustainability. From the sun-drenched drying patios at coffee farms to your favorite mug, this humble cherry husk provides a delicious reminder that sometimes, the best things are found where you least expect them.