Cascara: the other part of coffee that will surprise you

If you thought you knew everything about coffee, prepare yourself for a revelation. Forget the cortado or the arty flat white, here we are talking about cascara , an infusion that may well shake up your caffeine habits.

What is this hipster potion again?

Cascara is the dried skin of the coffee cherry. Yes, the same one that we used to throw away without much thought. But in Ethiopia and Yemen, it has been brewed for centuries, and it took until the 2000s for coffee geeks to rediscover it and propel it to the forefront.

Why do we love it?

Imagine a mix between a fruity tea and an ultra-light coffee. A tangy taste, notes of hibiscus, dried fruits and a touch of honey… Without the bitterness of coffee, but with a light caffeine kick to keep you awake. In short, a perfect balance between sweetness and energy.

How do you drink it?

Super versatile, cascara can be sipped hot as a slow infusion (like grandma's tea, but with a twist), or as a well-chilled cold brew to cool off your scorching days. Some mixologists even have fun shaking it into a cocktail, a revisited Spritz style, like at Latteria Garbatella.

Is it good for me?

In addition to being a mouth-watering treat, cascara is packed with antioxidants and polyphenols. Basically, it boosts your vitality without giving you palpitations. Be careful though: it's still a caffeinated drink, so go easy on the liters before bed.

Where can we find them?

At leading roasters, in some trendy coffee shops and, of course, at Kaskaf. Take it organic and well-sourced, in order to fully enjoy its aromas and support the producers.

So, ready to swap your coffee for a cascara infusion?

Some pictures of our farm located in Peru: