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Welcome to The Coffee Blog (TCB), where we explore the intricate world of coffee beyond the cup. Today, we’re diving into the fascinating realm of cascara coffee, the often-overlooked husk of the coffee fruit that holds a world of flavor and potential. Join us as we uncover its origins, learn how to enjoy it, and explore why it’s becoming a new star in the culinary and beverage industries.
Derived from the Spanish word for “peel” or “husk,” cascara refers to the outer layer of the coffee cherry that surrounds the seed we know as the coffee bean. In the past, it was often discarded during coffee processing. However, in recent years, it has gained popularity due to its rich flavor profile and potential to reduce waste in coffee production. In fact, the Specialty Coffee Association has published detailed research on cascara and its role in sustainable coffee practices here.
To enjoy cascara, the husks must first be carefully dried to prevent mold and ensure food safety. This step is similar to the drying process used for coffee beans. Once dried, cascara can be used in a variety of delightful ways:
As an Infusion: Most commonly, cascara is steeped in hot water to create a beverage similar to herbal tea or tisane. For example, in coffee-growing regions like Ethiopia, Bolivia, Somalia, and Yemen, it is often blended with spices like ginger and cinnamon. This version is known locally as qishr.
As a Dried Snack: Alternatively, cascara can be enjoyed as a dried fruit snack, offering flavors reminiscent of raisins, apricots, and dried cranberries. Its chewy texture and fruity notes make it a unique addition to trail mixes or a standalone treat.
In Culinary Creations: Moreover, chefs and mixologists are incorporating cascara into syrups for cocktails and desserts. This adds a subtle fruity sweetness and an extra layer of depth to their recipes.
As a “Superfood”: Cascara is also rich in antioxidants, similar to those found in coffee beans. Consequently, it is often marketed as a “superfood,” highlighting both its nutritional benefits and culinary flexibility.
Cascara’s journey from byproduct to beverage began gaining momentum in the late 2000s. Notably, Counter Culture Coffee introduced cascara to the specialty coffee scene, showcasing its potential beyond the traditional brewed cup.
Furthermore, in 2017, Starbucks helped bring cascara into the mainstream with the release of its Cascara Latte. This beverage, infused with cascara syrup, attracted a wider audience beyond dedicated coffee aficionados.
When brewed as an infusion, cascara delights the senses with its fruity and herbaceous aroma. In many cases, the scent is compared to hibiscus. The taste can vary slightly depending on origin, but it generally offers dried fruit notes—like raisins—and a soft sweetness that sets it apart from traditional teas.
Caffeine Content: Yes, cascara contains caffeine, although in a much lower concentration than coffee. Typically, a cup of cascara tea contains about 25% of the caffeine found in brewed coffee.
Waste Reduction: While it’s true that cascara can help reduce waste, some farms already compost coffee cherries for agricultural use. Therefore, the sustainability benefit depends largely on how each farm processes its coffee.
European Regulation: Previously, there was some confusion about its legality in Europe. Fortunately, recent regulatory updates have clarified that cascara is allowed for consumption and sale across the EU.
Cost Considerations: Prices for cascara may vary depending on quality and sourcing. For instance, brands like Verve Coffee Roasters offer premium cascara from respected mills, indicating its growing availability in today’s market.
Whether you’re a coffee enthusiast looking to expand your palate or a culinary explorer in search of new flavors, cascara offers a refreshing experience. From teas to syrups, it opens the door to creative and sustainable possibilities.
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Let’s celebrate the flavor and sustainability of cascara—raising our mugs to its past, present, and promising future in coffee culture.
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Stu’s coffee story starts a little differently. For him, it wasn’t about exotic beans or latte art. It was about understanding that simple, quiet first cup of the morning, the one that could change the tone of the entire day. From a young age, he was drawn to the ritual, the smell, and even the science behind roasting his own beans—a hobby he’s been perfecting since childhood. Over time, his curiosity about coffee turned into a passion to share it, to connect with others, and to explore every technique, flavor, and brewing style. For Stu, The Coffee Blog is a space where coffee is more than a drink—it’s a conversation, an adventure, and a shared experience that anyone can join. Fun Fact: Stu continues to love roasting his own coffee and considers it an art. “I treat every batch of beans like a tiny, delicious science experiment.”
