Cascara means peel or skin in Spanish. It is the pulp and skin of coffee cherries after seed (coffee bean) has been taken out. It is generally consumed like tea, infusing cascara in hot water. Cascara contains natural sugar, caffeine, antioxidants and vitamins. While it’s always been about the coffee beans inside the coffee cherry, Cascara is the skin of the coffee cherry itself. Cascara is brewed in hot water and served as either a hot or iced tea. This pleasant drink is naturally sweet and fruity with hints of tropical fruit, fig, and an enchanting floral smell.
Originally from Arabia and Ethopia cascara comes from Arabica fruits of the legendary Gesha variety, Panama’s most popular coffee, from organic plantations in the Santa Clara region and has a rich taste reminiscent of dried cherries, fine earl gray tea and a finish that it brings to mind cider.