Cascara (from Spanish cáscara, “husk” or “shell”) is a beverage brewed from the dried husks, skins, and muscilage of the coffee cherry (Coffea arabica) — the outer fruit layer removed when processing coffee beans. The resulting drink is tart, fruity, and rose-hip-like with mild-to-moderate caffeine content, and occupies a unique position at the intersection of tea and coffee cultures. Cascara has been drunk for centuries in Yemen and Bolivia under different names, and has been adopted by the global specialty coffee community since approximately 2015.
In-Depth Explanation
What cascara actually is:
Coffee grows as a fruit (the “coffee cherry”) containing a seed (the “coffee bean”) inside layers of pulp and skin. During coffee wet or dry processing, the outer fruit material is separated from the bean. This material — the dried husk, skin, and mucilage — is cascara. In conventional coffee production, it is discarded as waste or used as compost or fertiliser. Cascara utilises this byproduct as a food ingredient.
Caffeine content:
Cascara contains caffeine, unlike most tisanes. Analysis shows:
- Typical cascara preparation: approximately 25–50mg caffeine per 250ml (depending on preparation)
- Roughly comparable to weak-to-moderate black tea
- Lower than a typical espresso (60–80mg)
- Higher than green tea on average
This caffeine content is from the coffee fruit material and varies by origin, species, and processing method.
Flavour compounds:
Cascara’s fruit-forward, tart character comes from the high concentration of chlorogenic acids, residual fruit sugars, and organic acids (citric, malic) in the dried skin and pulp. The resulting flavour is unlike brewed coffee and unlike conventional tea — it is most commonly compared to a tart rose hip tea or a fruity hibiscus blend with added complexity.
Regional traditions:
| Tradition | Country | Local name | Preparation |
|---|---|---|---|
| Qishr | Yemen | قشر (qishr) | Coffee husks + ginger + spices; hot spiced drink |
| Sultana/cascara | Bolivia, Ethiopia | Sultana (Bolivia) | Brewed plain or lightly sweetened; traditional harvest drink |
Yemen’s qishr tradition is particularly distinctive — the husks are brewed with ginger and sometimes cardamom, producing a warming, spiced drink that pre-dated the mainstream adoption of coffee beans in coffee-producing culture.
Specialty coffee context:
Cascara entered the global specialty coffee lexicon around 2010–2015, driven by the third-wave coffee movement’s interest in origin traceability and byproduct utilisation. World Barista Championship presentations helped introduce it to wider audiences. Starbucks briefly introduced a cascara latte in 2017, significantly increasing consumer awareness. Its status as simultaneously a coffee product and a tea-like infusion makes it unusual to classify commercially.
Regulatory status:
The EU designated cascara as a “novel food” in 2021, requiring approval before sale as food in EU member states — a status that limited its commercial growth in Europe. The US FDA has no restriction on cascara sale.
History
Yemeni qishr tradition with coffee husks predates the widespread spread of roasted coffee beans as a drink, suggesting that coffee cherry husk consumption may be among the earliest forms of coffee beverage. In Bolivia, Ethiopia, and other coffee-origin countries, cascara consumption has historically been embedded in harvest culture — workers and small farmers drinking the fruit material that surrounding agricultural economies treated as waste.
Common Misconceptions
“Cascara is caffeine-free like most herbal teas.” Cascara contains moderate caffeine — approximately that of weak black tea. This distinguishes it from true tisanes and is relevant for people managing caffeine intake.
“Cascara tastes like coffee.” It does not taste like brewed coffee. The flavour resembles tart fruit tea more than any conventional coffee preparation. People expecting coffee flavour are consistently surprised; people expecting herbal tea are surprised by the caffeine.
Taste Profile & How to Identify
Aroma: Fruity, tart, rose hip, hibiscus-adjacent; slightly floral.
Flavour: Tart-sweet fruit, dried cherry, tamarind notes; subtle spice undertones; mild astringency.
Colour: Reddish-amber.
Mouthfeel: Medium body, moderately tart.
Brewing Guide
| Parameter | Value |
|---|---|
| Amount | 15–25g per 500ml (or 5–6 tsp per 250ml) |
| Water temperature | 90–95°C |
| Steep time | 3–5 minutes hot; 12 hours cold brew |
| Infusions | 1–2 |
Cold brew cascara is particularly popular — the extended cold extraction rounds out the tartness and emphasises fruity sweetness. Use twice the dry weight for cold brew. A small amount of cinnamon complements Yemeni qishr-style preparation.
Last updated: 2026-04
Related Terms
See Also
Research
- Heeger, A., et al. (2017). New insights into the composition of cascara. Food Chemistry, 214, 347–355.
Summary: Comprehensive chemical analysis of cascara preparations including caffeine quantification, polyphenol profile, and comparison across origins — foundational for understanding cascara’s nutritional positioning.
- Getachew, A.T., et al. (2020). Cascara (coffee fruit husk) phytochemicals and characteristics. Food Research International, 130, 108950.
Summary: Reviews the antioxidant compounds, flavonoid profile, and potential functional food applications of cascara from multiple coffee-producing countries.