" Cascara" translates to "husk"; in this case, it refers to the husks of coffee cherries. These husks are a byproduct of coffee processing. After the coffee beans are hulled—which are then further processed on the farm—the husks remain; they are sweet, juicy, and full of fruity flavors. Farmers dry these husks and then sell them as cascara. It is therefore not coffee.
This Cascara from the Czech roastery The Naughty Dog is a refreshing, fruity beverage made from dried coffee cherry skins. In the cup, it resembles a light tea with a pleasantly fresh flavor of dried yuzu, lemongrass, and floral honey. Cascara has a delicate natural sweetness, a juicy citrus character, and a slightly floral finish. It has a layered, vibrant, and truly summery profile. It contains caffeine, so it’s pleasantly invigorating and makes for a lighter alternative to classic coffee.
It comes from Costa Rica, specifically from the Alajuela region in the Central Valley, where Alberto and Diego Guardia work with coffee. The coffee trees grow at an elevation of approximately 1,250 meters above sea level and include the varieties Catuai, Caturra, Marsellesa, Sarchimor, and SL28. Cascara is made from the skins of coffee cherries, which are dried after being separated from the beans and then prepared similarly to tea. It is precisely thanks to its origin and the diversity of varieties that the beverage acquires its fruity base, complemented by citrus, spicy, and honey notes.
For preparation, we recommend using approximately 15 g of the blend per 200–250 ml of water at a temperature of around 95 °C. Let the cascara steep for 5 to 10 minutes, depending on how strong a flavor you prefer, then strain it. You can serve it hot, but it also works great as a summer iced drink. In that case, prepare a slightly stronger infusion, pour it over ice, and add a slice of lemon or orange to taste.
- Farmers: Alberto & Diego Guardia
- Elevation: 1,250 m above sea level