Collection: Cascara

Cascara is still a mystery to many — which is a shame, because it's a truly wonderful product that deserves attention, even though until recently it was considered nothing more than a production by-product. Where does it come from? What does it have to do with coffee? Let us explain.

Cascara is a Spanish word meaning literally "skin" or "husk". In this context it refers to the husks and pulp of coffee cherries that remain after the beans have been cleaned during processing. In some parts of the world it was assumed to be nothing more than a by-product, useful at best as a natural fertiliser. It turns out, however, that cascara can be used to produce an excellent drink full of flavour and health benefits. It has been drunk for centuries in Ethiopia and Yemen, and is now gaining popularity in other countries — including Poland.

The brew made from dried coffee cherry husks is difficult to categorise. Some wonder whether to consider it coffee or tea. Given its origin, it should definitely be considered coffee, as it comes from the coffee plant. However, when considered in terms of flavour and preparation, the brew resembles the fruit infusions popular in Poland. You will certainly detect an abundance of fruity notes and a pleasant, gentle acidity. The most dominant aromas are typically apple, cranberry and raisins.

Since it is derived from the coffee plant, it is reasonable to conclude that the drink contains caffeine — though significantly less than coffee. It is therefore a mildly stimulating drink, less intense for the body than coffee itself. It is also worth noting that drinking cascara offers a number of health benefits. It is rich in antioxidants, which neutralise excess free radicals that negatively affect the body and contribute to lifestyle diseases. The brew also supports the regeneration of the stomach and intestinal lining and aids digestion by stimulating the cells responsible for producing digestive juices. It is aromatic, tasty — and simply good for you.

Cascara is quite straightforward to prepare. If you have opted for dried husks, there are two ways to brew it, described below. In addition to the dried product, we also offer a ready-made concentrate made from coffee cherries — cascara itself. It is incredibly simple and convenient to use — just measure out the right amount using the tap and add it to water or your favourite drink. The concentrate works beautifully as an addition to cocktails and drinks, and can also be used to sweeten tea or enrich the flavour of your favourite coffee. The possibilities are endless, and your favourite drink is quick and easy to prepare.

For a warming brew from dried coffee cherry husks, place them in a vessel and pour over hot water, then leave for 5–8 minutes. The process is very similar to brewing tea — the flavour is extracted from the dried husks in exactly the same way. You can also use an Aeropress or French press. One portion of husks can be brewed twice, though the second brew will of course be lighter and less sweet. Depending on your preference, you can add ginger, cinnamon or nutmeg. Cold brewing is also possible — producing a refreshing version perfect for hot days. Simply place the husks in a sealed container, cover with cold water and leave in the fridge for at least 12 hours.

👉 Want to know more? Read: Cascara – what is it? An exotic drink made from coffee cherries