Cascara is the dried skin of the coffee cherry, which is removed during processing. It was once an afterthought in the coffee world, but in recent years open-minded coffee drinkers and tea lovers have sought out cascara for its unique, subtly sweet, tart flavor.
Cascara is typically enjoyed as a tisane (herbal tea), but it can be used to make syrups for lattes or Italian sodas; shrubs (vinegar-based syrups used in cocktails); or liqueurs.
DetailsFarm: Finca La Bolsa, Huehuetenango, Guatemala
Altitude: 4,890 feet
Notes: Hibiscus, Cider, Orange Zest
Cascara Tea Instructions
Cascara Syrup Instructions
1) Put 18 grams of cascara (0.6 oz., or a heaping Tbsp.) into a sachet or tea strainer.
2) Add 300 grams (10.5 oz.) of 200°F water.
3) Steep 4-5 minutes.
4) Strain and enjoy!
1) Add 100 grams (3.5 oz.) cascara to 1 liter cold water.
2) Let brew for 24 hours.
3) Strain, pour over ice, and enjoy!
1) Combine 1 cup water, 1 cup sugar, and 1/2 cup cascara in a pot.
2) Bring to a boil, stirring to dissolve sugar.
3) Remove pot from heat and let cascara steep while the mixture cools.
5) Add to coffee, cold brew, seltzer, cocktails... the possibilities are endless.