Coffee Lingo: Cascara


Cascara:  (n.) coffee cherry skins, or tea made from coffee cherry skins.

When coffee is processed, it goes through a stage called “pulping,” during which the skins and fruit of the coffee cherry are mashed off the beans and separated out – the resulting fruit/husk mix is called “cascara,” Spanish for “husk” or “peel” or “skin.” While many large farms choose to discard the seed-free fruit, or use it for compost, the skins can be dried in the sun and used in tea, granola bars, etc. Cascara tea is sweeter than coffee and has about a quarter of the caffeine. You can also add cascara to other herbal teas to create a less-caffeinated blend.

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