CASCARA in Spanish means peel or husk and comes from a new way of recycling coffee peel and pulp, which remains in huge quantities before the process of washing and drying the beans. In most countries where CASCARA is produced, until recently it was considered a worthless waste, most often used as a fertilizer. It turned out, however, that after using a special method, it is possible to dry the peel, which after brewing gives us an exceptionally fruity, refreshing infusion. CASCARA is not coffee.
CASCARA has a very long and interesting history. Coffee growers in Yemen and Ethiopia have been pouring dried coffee berries for centuries and continue to do so today. They often add fresh cinnamon, ginger or nutmeg to the infusion. In Ethiopia it is known as HASHARA and in Yemen as QISHR.
