Cascara is the dried pulp of the coffee cherry. After the bean has been removed, the skin and pulp of the coffee fruit are sometimes discarded or composted. However, when producers choose to dry the pulp, it can be stored and used to make a lively tea, kombucha, sweet cascara syrup, or even carbonated cascara soda!
Produced by Nelson Paguaga of Risus Coffee in El Paraiso, Honduras, this cascara is zingy and clean on the palette, with notes of notes of cranberry, star fruit, green grapes, and citrus. It’s rich and full bodied, delicious hot or iced, and has only a slightly caffeinated kick when you’re looking for a boost that won’t keep you up past bedtime.