Cascara|From Coffee Cherry to Herbal Infusion

Cascara; Spanish for “husk/peel”, is the dried skin and pulp of the coffee cherry left after the beans are removed. Historically enjoyed as an herbal infusion in Yemen and Ethiopia (known as Qishr and Hashara, often called Coffee Cherry Tea in English), it has recently shifted from agricultural byproduct to a sustainable specialty thanks to its fruity-sweet profile, antioxidant richness, and role in coffee’s circular economy. Anatomically, cascara comes from the cherry’s outer layers—exocarp (skin), mesocarp (pulp), mucilage (pectin), parchment/endocarp, and sometimes a bit of silver skin. Unlike roasted coffee beans, it is dried and later steeped, producing a tea-like drink that’s typically fruity and sweet—often reminiscent of hibiscus or raisin—with more aromatic lots showing notes of date, raisin, light honey, rose, dried fig, and gentle tropical fruit. The body tends to be light to medium, with soft acidity and a dried-fruit finish.

 

Processing generally follows two routes. Natural sun-drying lets whole cherries dry before hulling and often yields richer, more complex aromas, while mechanical drying is preferred in humid regions for tighter moisture and quality control. Compositionally, cascara is mainly digestible carbohydrates, dietary fiber, and water, and it’s rich in polyphenols/antioxidants—akin to herbal teas. Caffeine is a key component: typical infusions come in around 25–111 mg per 250 ml (~100–444 mg/L), though strong brews can reach up to ~600 mg/L; as a guideline, infusions above 150 mg/L are not recommended for children or for pregnant or breastfeeding individuals. Allergy risk appears low under normal use, and in the European Union cascara has been assessed as a Novel Food and permitted under approved conditions.

Brewing is straightforward. For a hot infusion, use 6–8 g cascara per 200 ml water at 92–94°C, steep 4–5 minutes, then stir gently and strain; adjust strength via dose or water. For cold brew, steep 20 g per 500 ml cold water in the refrigerator for 12–16 hours for a softer sweetness and iced fruit-tea character. Research cited across PubMed and ScienceDirect highlights bioactive potential—especially chlorogenic acids shared with green coffee—linked to possible metabolic and cardiovascular benefits. In the specialty market, cascara supports waste reduction and new value chains; industry bodies point to added revenue for producers, notably in Latin America where coffee-cherry beverages have long traditions. In the United States it’s commonly marketed as “Herbal Tea/Infusion.” Practically, cascara is low-calorie unless sweetened and is often perceived as gentler on the stomach than brewed coffee, assuming moderate caffeine intake.

 

Cascara is also versatile: bar programs turn it into syrups for signature drinks and non-alcoholic cocktails, cafés blend it with green or black tea for complexity, and bakers use the syrup, or softened husk as a flavor component or garnish. In short, cascara shows how an overlooked byproduct can become a specialty ingredient with economic, nutritional, and cultural value—standing at the crossroads of tradition, innovation, and sustainability.