What is cascara?

Cascara is the dried pulp of the coffee cherry. It’s a byproduct of every harvest and usually ends up back in the field as fertilizer. Yet the fruit that envelops and nourishes our beans for eleven months holds a beverage all its own: light, fruity, sweet, with a subtle tart edge and natural caffeine.

Our cascara comes from the Abakundakawa Cooperative in the Gakenke District of Rwanda, grown at an elevation of 1,760 meters in volcanic soil. Abakundakawa translates to “those who love coffee.” The cooperative has been in existence since 1999 and is certified organic. For the farmers, the coffee cherry is a second source of income from the same harvest that also yields our coffees.

What does cascara taste like?

During our cupping here in Stuttgart: lots of dried apricot, followed by hibiscus and mandarin; the finish is reminiscent of mate. Sweeter and juicier than most fruit teas you know, because nothing here is artificially flavored. The flavor comes entirely from the fruit.

Does every cascara taste the same?

In short: absolutely not. Much like specialty coffee beans, the flavor profile of cascara varies based on origin, terroir, coffee variety, and processing quality.

For a long time, we sourced standard cascara available on the market. However, we experienced a true lightbulb moment when we received a sample from a select estate in Rwanda. Side by side, the difference was undeniable:

• Standard Cascara: Lacked aromatic intensity and depth on the palate.
• The Rwandan Sample: Incredibly intense, fruit-forward, and structurally complex.

Holding and tasting them simultaneously made it instantly clear that we had found our new standard.

How do I prepare cascara?

Hot as a tea: 5 g cascara to 250 ml water, 95 °C, steep for 4 minutes, strain. A longer steeping time makes the infusion more intense and tart.

Cold as a Cold Brew: 20 g cascara to 1 liter of cold water, steep for 8 to 12 hours in the refrigerator, strain, and serve over ice. Our summer favorite: mixed with tonic water in a 1:1 ratio and a slice of lemon.

You can also cook the cascara with water and sugar to make syrup out of it.

If you are curious, visit us in our cafés. Here we serve this cascara as syrup in drinks or as tea.