In the specialty coffee world, almost everything revolves around processing: Washed, Natural, Honey. But what actually happens to the pulp that remains after separation? In countries like Yemen or Ethiopia, the infusion from these dried husks has a centuries-old tradition. Here at Kaffeekirsche, we celebrate Cascara as a delicious tea or cold brew.

What exactly is Cascara?

"Cáscara" is Spanish and simply means "husk" or "shell". When we harvest coffee, we free the bean from its fruity casing. These husks are then dried in the sun. The result looks almost like small raisins or coarse loose tea and smells wonderfully sweet of dried fruit and honey.

Hard Facts & Things to Know

• Caffeine Boost: Cascara contains caffeine, but less than a cup of coffee
• Antioxidants: The coffee cherry is rich in polyphenols. In fact, Cascara has an extremely high ORAC value (measure of antioxidant capacity)
• Sustainability: By using the husks, waste on farms is reduced and coffee farmers receive an additional source of income
• Flavor Profile: Forget roasted notes. Cascara tastes of rosehip, hibiscus, cherry, honey, and sometimes even tobacco or dark berries
• "Qishr": In Yemen, Cascara is the national drink under the name Qishr, often refined with ginger, cinnamon, or cardamom
• UV Protection: The red color of the coffee cherry (anthocyanins) serves as a natural sunscreen for the plant, protecting the delicate bean inside. These valuable pigments go directly into your glass when infused
• Sugar Content: Cascara is naturally sweet, as it supplies the mucilage around the bean with sugar during ripening
• Altitude Matters: Similar to beans, the higher the cherry grows, the more acidity and complexity the husks develop. A Cascara from Ethiopia (High Altitude) tastes significantly more vibrant than one from lower-lying regions
• No Mold Risk through Precision: Drying Cascara is precision work. If the husks are dried too slowly, they start to ferment. Therefore, "Specialty Grade" Cascara is a real achievement for the farmers

Preparation

THE CLASSIC INFUSION (HOT BREW)
Ratio: 10g Cascara to 300ml water
Temperature: 95°C (shortly after boiling)
Steeping time: 4 to 6 minutes
Tip: The longer it steeps, the stronger and more bitter it becomes. Feel free to experiment!

It is not a tea in the botanical sense (as it does not come from the tea plant Camellia Sinensis), but a fruit infusion.

CASCARA COLD BREW (SUMMER CLASSIC)
Our absolute summer favorite. Fruity, vibrant, and extremely refreshing.
Ratio: 70g Cascara to 1l cold water
Steeping time: 8–12 hours in the refrigerator
Finish: Serve with plenty of ice.
Pro-Tip: If you like it fizzy, top up the cold brew with tonic water – the "Cascara Tonic" is the gin tonic for your lunch break.

Cascara in the EU: A short update

Perhaps you noticed that it was quiet around Cascara for a while. This was due to the EU's "Novel Food" regulation. Since the beginning of 2022, however, Cascara has been officially approved as a food.

Fancy a refreshment?

Theory is all well and good, but you simply have to try Cascara yourself. In winter & autumn, you can enjoy our Cascara classically hot-brewed.
In summer, simply ask us for our Cascara Cold Brew. We let the cherries steep overnight in the refrigerator until they have released their full fruity power. Served on ice and, if desired, sparkling with tonic.

We look forward to seeing you!