Did you know that you can prepare a delicious drink not only from coffee beans, but also from their fruit? Cascara is a unique specialty made from dried coffee cherry husks that combines the best of coffee and tea. For many years it was treated as waste in coffee production, but today it’s getting a second life in the world of specialty coffee. It’s a refreshing infusion with an intensely fruity flavour and low caffeine content, loved by coffee lovers who are always looking for something new. We invite you to discover everything worth knowing about cascara – you’ll learn what cascara is, what it tastes like, how to brew it in different ways and what properties it has. You’ll also find some fun facts and tips on where to buy top-quality cascara. Dive with us into the aromatic world of cascara and see for yourself why this exotic drink made from coffee fruit is so captivating!
Table of contents:
- Cascara – what is it? Origin and history
- What does cascara taste like?
- How to brew cascara? Preparation methods
- How much caffeine is in cascara?
- What are the benefits of cascara? Is it healthy?
- Where to buy cascara?
- FAQ – most frequently asked questions about cascara
Cascara – what is it? Origin and history
Cascara is a term that comes from Spanish and literally means “peel” or “husk”. In the context of coffee, cascara refers to the dried skin and pulp of the coffee cherry that remain after the coffee beans have been removed. In other words, it’s the dried coffee fruit – the outer part of the coffee cherry that surrounds the precious beans. For a long time these husks were treated as a by-product of processing and in many regions considered waste, used at most as compost or fertiliser. Only relatively recently has their potential been rediscovered – it turned out that you can make a fantastic drink from cascara!
The history of cascara goes back to distant times and exotic places. Although interest in it in Europe and the Americas has only appeared in recent years, cascara has been known for centuries in Yemen, Ethiopia and Bolivia. In these regions people traditionally brewed dried coffee cherries and drank the resulting infusion on a daily basis. In Yemen, for example, a drink made from cascara is called qishr and is an important element of hospitality – it is served with spices (ginger, cinnamon, nutmeg) during social gatherings. In Ethiopia a similar drink is known as hashara. Interestingly, some sources suggest that people started drinking cascara even earlier than classic coffee – perhaps our ancestors first brewed infusions from whole fruits before they learned to roast and grind the beans themselves.
Today cascara is experiencing a renaissance thanks to specialty coffee culture and the zero-waste movement. In an era of searching for ways to reduce waste, reusing coffee cherries instead of discarding them is a great example of upcycling. Instead of throwing away hundreds of tons of coffee husks, we can turn them into a tasty drink with a fascinating sensory profile.
Our roastery, JAVA Coffee Roasters, has been working with cascara producers for years, making sure this remarkable product reaches you in the highest quality. The cascara we offer comes, among others, from Finca Hartmann in Panama, where we source perfectly dried coffee cherries. Thanks to this, you can taste cascara and discover the fantastic drink that has long been hiding in the shadow of classic coffee.
What does cascara taste like?
Many people wonder what cascara infusion tastes like and whether it resembles regular coffee. As it turns out, cascara tastes neither like typical coffee nor like traditional tea. In a cup of infusion made from dried coffee cherries you’ll find a flavour profile closer to a fruity tea or dried-fruit compote. Fruity notes dominate – most often you can taste cherries, plums, dried apples, raisins or cranberries, and sometimes accents reminiscent of hibiscus, rosehip or honey. Cascara infusion has a pleasant, gentle acidity and natural sweetness.
Interestingly, the flavour profile of cascara can vary depending on the origin of the fruit and the processing method – just like with coffee beans, terroir and the way the cherries are dried influence the taste. Cascara from one farm may have pronounced red-fruit notes, while another will delight with tropical or floral tones. This makes tasting different cascaras (e.g. from Ethiopia vs. Central America) just as exciting as comparing different single-origin coffees.
So is cascara coffee or tea? It’s hard to give a simple answer. From a formal point of view, cascara is a coffee product – it is made from the fruit of the coffee plant, so its origin is “coffee”. However, the brewing method and flavour make it similar to fruit teas. That’s why it’s often described as “coffee cherry tea”. In practice, it’s a category of its own – a fruity infusion from coffee cherries that brings together the worlds of coffee and tea in one cup. If you’re not a fan of the taste of traditional black coffee, cascara might be a perfect match for you – it has a gentle, fruity profile without bitterness, yet still comes from the same plant as coffee.
How to brew cascara? Preparation methods
Brewing cascara is similar to brewing tea – all you need is the dried fruit, hot water and a few minutes of patience. Depending on the season and your preferences, you can prepare cascara hot or cold (as cold brew).
Hot cascara
To make a warming drink perfect for cooler days, use around 5–8 grams of dried cascara per 200 ml of water.
- Put the cascara into a tea infuser (or a French press or Aeropress – these brewers work great as well) and pour over hot water at around 90–95°C.
- Brew for 5–8 minutes, then separate the fruit from the infusion.
Prepared this way, cascara has a full, sweet, fruity flavour. What’s more, you can brew the same dose of cascara twice – the second infusion will be a bit lighter and less sweet, but still tasty. You can also enrich the flavour of hot cascara by adding your favourite warming spices – a slice of ginger, cinnamon, cardamom, cloves or orange peel work wonderfully. These aromatic additions make the drink even more comforting and fragrant – the people of Yemen have been serving qishr with ginger and cinnamon for centuries.
Cold cascara (cold brew)
On hot days, cascara is wonderfully refreshing served cold. Making cascara cold brew is just as simple; it only requires more time.
- Add around 50–60 g of cascara to 1 litre of cold water in a lidded vessel (e.g. a jar).
- Stir, close the vessel and place it in the fridge for at least 10–12 hours (ideally overnight).
- After this time, strain the infusion through a sieve to remove the coffee husks.
You’ll get an intense cold cascara extract that tastes best served over ice. The drink is naturally sweet and very refreshing – it can easily replace lemonade or iced tea on a summer afternoon. You can also mix cascara cold brew with tonic or juice to create exciting non-alcoholic cocktails. Pro tip: you can keep the prepared infusion in the fridge for up to 2 days, so it’s worth making a larger batch to enjoy over several days.
See also: How to prepare refreshing cold brew at home – if you’re curious about other ways to enjoy coffee cold, check out our guide to classic cold brew from coffee beans. You’ll learn how to make a chilled coffee drink step by step in your own kitchen.
Cascara concentrate
An interesting alternative to brewing the dried fruit yourself is ready-made cascara concentrate. It’s essentially a rich syrup made from coffee cherries that only needs to be diluted with water – there’s no need to filter or wait. You can add it to sparkling water with ice to create a cascara tonic in seconds, or use it as a base for drinks and lemonades. It also works beautifully as a sweetener for tea or to boost the flavour of coffee (for example, espresso with a splash of sweet cascara will gain a pleasant fruity twist). One bottle of concentrate is enough for many drinks – the typical ratio is 1 part concentrate to 9 parts water. It’s a perfect solution if you want to enjoy cascara flavour with minimal effort. If you’d like to try it, you’ll find it in our offer as Cascara Concentrate.
How much caffeine is in cascara?
Since cascara comes from the same fruit as coffee beans, it’s natural to ask about its caffeine content. As it turns out, cascara infusion does contain caffeine, but in much smaller amounts than classic coffee. The exact content depends on the coffee variety and the dose used, but it’s generally assumed that 1 litre of cascara infusion contains around 110 mg of caffeine. For comparison, 1 litre of brewed coffee can contain anywhere from ~300 to over 1500 mg of caffeine (depending on the brewing method and bean strength), and a single espresso has around 50–80 mg of caffeine in just 25–30 ml. This means that a 200 ml cup of cascara provides on average only 20–30 mg of caffeine, whereas a cup of strong coffee can easily reach ~100 mg or more. Cascara therefore has around 3–4 times less caffeine than traditional coffee, putting it closer to tea in this respect.
Thanks to its lower caffeine content, cascara has a gentler stimulating effect and doesn’t cause as strong a “kick” as espresso or drip coffee. You can therefore drink cascara in the late afternoon or evening without worrying about insomnia – many people treat it as an alternative to coffee when they want to cut back on caffeine. Of course, it’s still mildly stimulating – when you drink cascara, you’ll feel a gentle boost of energy, improved focus and reduced drowsiness, but the effect will be subtler than after a cup of coffee.
It’s also worth remembering that everyone reacts differently to caffeine, and that the recommended daily maximum for a healthy adult is around 400 mg. A cup of cascara provides only a fraction of this dose, so it’s a safe choice for most people. If you drink several cups of coffee a day, try replacing one of them with cascara – you’ll gently reduce your daily caffeine intake without giving up the pleasure of sipping a fragrant drink.
You can find more information about caffeine content in different drinks in our article: How much caffeine is in coffee?
What are the benefits of cascara? Is it healthy?
Cascara is not only interesting in terms of flavour – it also offers a number of health benefits. The infusion made from dried coffee cherries is rich in bioactive compounds, primarily antioxidants (polyphenols). Analyses show that cascara contains a unique combination of polyphenols with very high antioxidant activity. Antioxidants help neutralise excess free radicals in the body, protecting cells from damage and potentially reducing the risk of many lifestyle diseases (such as heart disease or cancer).
In addition to antioxidants, cascara infusion also provides vitamins and minerals naturally present in the coffee fruit (although in smaller amounts than in the fresh fruit). Importantly, cascara is also believed to have beneficial effects on the digestive system. Traditionally, in the countries where it originates, it has been regarded as a drink that supports digestion. Observations indicate that cascara may stimulate digestive juices and intestinal motility, helping the body digest heavier meals. Some sources claim that cascara infusion helps regenerate the gastric and intestinal mucosa, which may alleviate stomach discomfort. Furthermore, cascara is attributed with anti-inflammatory, antifungal and antiviral properties – although more research is needed, early findings are promising.
In short, cascara is a healthy drink that gently stimulates (thanks to a modest dose of caffeine), while providing antioxidants and potentially supporting digestion. As with any product, it’s important to consume it in moderation and pay attention to how your body reacts. Still, compared to sugary soft drinks or artificially flavoured teas, unsweetened natural cascara is a much better choice for your health. You can enjoy it daily instead of yet another coffee or black tea – to add variety to your diet and get an extra portion of antioxidants.
Did you know… Cascara used to be called “poor people’s coffee” or “soldiers’ coffee”? That’s how it was once referred to in Bolivia, where dried coffee husks were mostly drunk by those who couldn’t afford real coffee. Today, paradoxically, this by-product has become a coffee delicacy. It’s a great example of how trends change – something once considered a “worse substitute” is now winning the hearts of coffee lovers all over the world!
Where to buy cascara?
Just a few years ago, getting hold of cascara in Poland was a real challenge, but today it’s much easier. So where should you look for cascara? First of all in specialty coffee roasteries – many craft roasters (like our JAVA Coffee Roasters) import high-quality cascara from the plantations they buy coffee from. Specialty cafés are also interested in cascara – it often appears on the menu as a seasonal curiosity (for example as cascara tonic). In our JAVA Coffee online shop you’ll find Cascara Panama, i.e. dried coffee cherries from a renowned Panamanian farm, as well as the aforementioned Cascara Concentrate for those who love quick and easy solutions.
When you decide to buy cascara, make sure its origin is clearly stated and that the product is fresh (well dried, but not musty). It’s best to choose cascara from trusted suppliers, because the quality of the fruit has a huge impact on the flavour of the infusion.
FAQ – most frequently asked questions about cascara
What is cascara?
Cascara is the dried skin of coffee cherries (coffee fruit) used to prepare an infusion. It is a by-product of coffee processing – after the beans are removed from the fruit, the husk with some pulp attached is dried. Brewed cascara yields a fruity drink with gentle caffeine content that combines characteristics of both coffee and tea. It’s a way to use the whole coffee fruit – instead of throwing the husks away, you can turn them into a delicious drink.
Is cascara coffee or tea?
Although cascara comes from coffee (from the husk of the coffee cherry rather than tea leaves), in terms of flavour and brewing it’s more similar to a fruit tea. It doesn’t contain ground coffee beans or tea leaves – it’s something in between. That’s why it’s often called coffee cherry tea. The best way to think of cascara is as a separate category of drink: a coffee-fruit “compote” that we brew and enjoy much like tea.
How much caffeine is in cascara?
Cascara has relatively little caffeine – around 100–150 mg per litre of infusion, depending on the ratio of cascara to water and the steeping time. This means that a 200 ml cup of cascara contains only about 20–30 mg of caffeine. That’s much less than coffee: for comparison, a shot of espresso (about 30 ml) has ~60–80 mg of caffeine, and a 200 ml cup of filter coffee ~80–100 mg. Cascara is therefore gentler – it stimulates, but subtly. For this reason, many people can drink it even in the evening or as an alternative to yet another coffee during the day.
How do you brew cascara?
Brewing cascara is very simple. Pour hot water (90–95°C) over the dried coffee cherries – use about 5–7 g of cascara per 150–200 ml of water. Brew for 5–8 minutes, then strain off the husks. This is when cascara tastes at its juiciest. You can also brew cascara in a French press or Aeropress, keeping similar ratios. For a cold brew version, just add the fruit to cold water and leave it in the fridge overnight (e.g. 50–60 g per 1 litre, about 12 hours). You can brew the same portion of cascara twice – the second infusion will be weaker, but still pleasant. Remember that you can add your favourite flavourings to cascara (ginger, cinnamon, citrus) to enrich the aroma.
Where can you buy cascara?
Cascara is mainly available in specialty coffee shops and roasteries. Many roasteries (including JAVA Coffee Roasters) offer dried cascara from different farms – you can buy it in person or online, usually in 200 g bags or similar. Sometimes you’ll also find cascara in tea shops or organic food stores. It’s worth choosing cascara from trusted suppliers to be sure of its freshness and quality. In our opinion, the best option is to buy cascara directly from a coffee roastery – this guarantees top aroma and supports the zero-waste idea in the coffee world.
Check out our cascara offer in the JAVA Coffee shop and see how easy it is to get your hands on this extraordinary product. Enjoy experimenting with cascara!
