Cascara – Coffee Fruit Beverage

If you visit a specialty coffee shop in 2025, you might notice new drinks made from cascara — the dried skins of coffee cherries. Cascara has been consumed for centuries in Ethiopia and Yemen, but it has only recently become a trendy ingredient in ready-to-drink beverages. Fresh Cup magazine notes that many companies are blending cascara with fruit juices to create low‑alcohol, low‑caffeine drinks.

What is cascara?

After coffee cherries are harvested and the beans are removed, the skin and pulp are usually discarded or used as fertilizer. When dried, these husks become cascara. It occupies a flavour space between coffee and tea. Depending on the origin, cascara can taste like rosehip, hibiscus, cherry, mango, or even tobacco. Because the flavour is subtle and fruity, cascara suits cold beverages and cocktails.

A sustainable, upcycled ingredient

Cascara’s rise is linked to sustainability. Some brands market cascara as upcycled products, emphasising their mild caffeine content and the fact that cascara repurposes a by‑product of coffee production

Taste and cultural barriers

One challenge for cascara is consumer perception. Many people expect cascara to taste like coffee, but it tastes closer to herbal tea. Entrepreneurs use the term “coffee fruit” because it helps consumers associate the drink with fruit rather than coffee.

Researchers note that many consumers—especially Gen Z—are cutting back on alcohol while seeking functional ingredients. Cascara falls into this category because it contains approximately 30 mg of caffeine per serving, compared to 95 mg in a typical cup of coffee. Café owners see it as an upsell: customers who avoid coffee in the afternoon can enjoy a cascara mocktail instead. By positioning cascara between coffee and tea, producers hope it will become a mainstream beverage over the next few years.

Cascara Drink Recipe (Hot or Cold)

Ingredients:

• 10g dried cascara (about 2 tablespoons)
• 250 ml (1 cup) of hot water (for hot drink) or cold water (for cold brew)

How to make hot Cascara Tea (like herbal tea)

1. Heat water to about 90–95°C (just below boiling).
2. Add cascara to the teapot or cup. Use 10g of cascara per 250ml of water.
3. Pour hot water over cascara. Let it steep.
4. Steep for 4–7 minutes. The longer you steep, the richer the flavor. Start with 5 minutes and adjust next time.
5. Strain and serve. Use a fine strainer or tea infuser to remove the cascara.
6. Optional: Sweeten with honey or add a slice of lemon/orange for extra flavor.

How to make cold brew Cascara

1. In a jar or bottle, mix 10g of cascara per 250ml of cold water.
2. Let it steep in the fridge. Steep for 12–24 hours in the refrigerator.
3. Strain out the cascara, pour over ice.
4. Serve with extras (optional): Add a slice of orange, a sprig of mint, or a splash of soda water for a twist.

Tips:

Cascara has a naturally sweet, fruity flavor, often with notes of raisin, hibiscus, cherry, or tamarind. Always source cascara from a reputable roaster or farm to ensure quality and safety. Store cascara in a cool, dry place, similar to storing loose tea.