It’s not coffee, but it is coffee. Does that sound crazy? Cascara is the dried husk of the coffee cherry. When steeped, it makes a lovely, cherry and tobacco infused brew. With as much caffeine as coffee, it’s another way to experience the coffee crop (as well as aid in reducing waste in coffee production - good for you!).
Where it's from
Ricardo Perez has been farming coffee in Costa Rica for over 20 years at his farm Helsar de Zercaro. For the past few years, though, he’s worked to expand operations at the farm to include the production of Cascara, the dried, naturally sweet husk of the coffee cherry fruit. Under the guidance of the University of Costa Rica’s School of Food Science and Technology, the folks at Helsar de Zercaro have perfected their process. The result? A vibrant, bright infusion that steeps to a deep coppery red color and tastes fully of stone fruit, citrus, and woody notes.