CASCARA

Cascara is the dried husk of the coffee cherry, traditionally used in coffee‑growing regions to prepare a gentle, fruit‑forward infusion. After the coffee beans are removed, the remaining fruit is carefully washed and dried to preserve its natural sweetness and aromatic complexity. When brewed, Cascara produces a tea‑like beverage with notes of dried fruit, subtle acidity, and a light, refreshing character. This product is made from responsibly sourced coffee cherries and dried under controlled conditions to ensure consistent quality and flavor. Cascara contains small amounts of naturally occurring caffeine and can be enjoyed hot or cold, depending on your preferred brewing method.

we paid: 15,50 €/kg

CASCARA TEA
6-8 g cascara, 250 g water (100°C), steep for 4-6 minutes

MAKE YOUR OWN CASCARA SYRUP (makes about 1.5 L)

Ingredients
200 g cascara
1.5 L water
~500 g sugar
2–3 lemons

1. Make the cascara concentrate
Put 200 g of cascara in a pot, pour over 1.5 L of boiling water and let it steep for 1.5 hours. Then reheat it and boil for another 5 minutes. Strain through a cheesecloth and squeeze the cascara out well, so every last bit of flavor ends up in the tea.

Tip while you wait: peel the lemons. You'll need 50 g of peel per liter of concentrate. Take only the yellow outer layer, not the white pith underneath. It's very bitter and would throw off the taste.

2. Cook the syrup
Weigh your concentrate first, as the amount varies depending on how well you squeezed the cascara and how long you boiled it. For the syrup you need concentrate and sugar in a 2:1 ratio, so half the weight of the concentrate in sugar. If you end up with 1150 g of concentrate, for example, add 575 g of sugar.

Combine the concentrate, sugar and lemon peels in a pot and stir until the sugar has dissolved. Then let it simmer gently for about 10 minutes, take the pot off the heat and remove the lemon peels.