The wonder of Cascara

The first time I tried cascara, it was introduced to me by a colleague. He goes by the name of Baur, Our head barista at the time. A true professional, he is someone who has an almost encyclopedic type knowledge of drinks and a deep passion for everything coffee related. from rare mocktails to obscure infusions. He handed me a cup and simply said, “Try this.”

It came in the form of a tea. A mildly sweet, slightly winey, with a soft, fruit-like acidity that lingered. I took a few sips and paused, trying to place it. I assumed it was some kind of fruit blend, maybe hibiscus tea or a dried berry infusion. I was wrong. Thats when he started explaining, in his words : “It’s cascara. Coffee cherry tea.” And this is how my first sip of this wonder creation gem happened.

Cascara is made from the dried pulp and skin of the coffee cherry. The outer layer that once covered the bean. In most cases, this is considered waste, usually composted and returned to the soil in the same farms where the coffee is grown. But there is more to this pulp than meets the eye. If it is carefully processed, cascara becomes a beautiful by product with a character of its own.

During the washed process of coffee production, once the beans have been removed from the fruit, the leftover pulp is usually discarded. However, when the fruit is of good quality, that pulp is collected, dried properly, and stored. The result is cascara. The ingredient that, though often overlooked, holds its own in flavor and depth.

Just like with coffee, the taste of cascara is deeply influenced by the variety and origin of the plant. A bright, fruity arabica will produce a cascara that mirrors that same brightness and fruitiness. The taste speaks through it. If you pay attention, you will find the attributes of the farm and the altitude all present in that delicate, dried fruit.

Cascara is not yet widely known, but there are a few ways I have experimented with and found to enjoy, and maybe these can help you get started:

1. Cascara Tea

This is the most basic and perhaps the purest way to enjoy it. Simply steep the dried cascara in hot water for about 3 to 5 minutes. Depending on the coffee variety it comes from, the tea often has a naturally sweet, winey flavor, with a subtle fermented fruit aftertaste, something like raisins or dried hibiscus. You can drink it plain or sweeten it if that suits your taste.

2. Cascara Syrup

Here’s a recipe I’ve used several times:

• 250 grams of sugar
• 750 milliliters of boiling water
• 50 grams of cascara

Start by dissolving the sugar in the boiling water. Once that is done, add the cascara and let it steep in the hot syrup for a while. about 10 to 15 minutes should be enough. Strain it out, bottle it, and keep it in the fridge. You now have a versatile, naturally sweet syrup that works well in cocktails, coffee, and even desserts.

3. Cascara + Cold Brew

This one is my all-time favorite. Assuming you already know how to make a basic cold brew (steeping coarse ground coffee in cold water for at least 12 hours), the next step is simple. Add a bit of cascara syrup to the cold brew—start with a small amount and build up depending on your preference.

The result is something incredibly refreshing. Bright, sweet, and layered. But let me offer a small warning: the caffeine content in this drink is no joke. Cold brew is already known for its intensity, and cascara, although mild on its own it adds a little extra caffeine to the mix. It is the kind of drink that wakes you up both in body and in spirit.

Cascara is still flying under the radar in most places. I rarely see it on café menus, and that is something I hope will change. There is so much potential. It is sustainable. It is flavorful. Like part of a detour, it is still part of the full story which coffee takes from bean to cherry to cup. Waste to worth.

If you ever get a chance to try it, do. Experiment with it. Talk about it. Share it. My recommended one Ofcourse being the cold brew cascara blend. There is beauty in discovering the lesser-known parts of things we thought we already understood. Cheers!