What Is Cascara? Dried Coffee Cherry Tea
Cascara is the dried skin and pulp of the coffee cherry, commonly steeped in hot water to make a tea-like beverage. The Spanish word cáscara means “husk” or “shell.” In coffee, it refers to material from the coffee fruit—not the herbal laxative known as cascara sagrada.
Where cascara comes from
A coffee bean is actually the seed inside a fruit. During coffee processing, the outer skin and fruit layers are removed from the seeds. When suitable coffee fruit is carefully dried and prepared for beverage use, the dried material can be sold as cascara.
The exact material and preparation can vary by origin and processing method. Some cascara comes from fruit removed before drying, while natural-process coffee dries in the whole cherry before the dried fruit is later separated.
What does cascara taste like?
Cascara does not taste like a cup of roasted coffee. Common sensory descriptions include dried cherry, raisin, hibiscus, tamarind, red fruit, honey, tea, and gentle spice. Flavor depends on coffee variety, ripeness, fermentation, drying, storage, and brew recipe.
Does cascara contain caffeine?
Yes, coffee-fruit material can contain caffeine, but the amount in a prepared cascara drink varies with the raw material, dose, water temperature, steep time, and serving size. It should not be assumed to be caffeine-free simply because it tastes more like tea than coffee.
A simple cascara brewing recipe
A practical starting point is approximately 10–15 g of cascara per 250 g of hot water. Steep for 4–6 minutes, taste, and adjust.
- Use more cascara or a longer steep for a stronger drink.
- Use cooler water or a shorter steep if the cup becomes too tannic or woody.
- Try it hot, chilled, or carbonated.
- Spices, citrus peel, or a small amount of sweetener can complement fruit-forward cascara.
Food safety and sourcing
Cascara intended for drinking should be sourced as a food product from a reputable supplier. Coffee-cherry material handled only as agricultural waste or processing byproduct is not automatically equivalent to beverage-grade cascara. Proper drying and storage are important because fruit material can be vulnerable to moisture and microbial spoilage.
Cascara vs. coffee
| Cascara | Roasted coffee | |
|---|---|---|
| Plant material | Dried fruit skin/pulp | Roasted seed |
| Typical brew | Steeped like an herbal/fruit infusion | Extracted from ground roasted coffee |
| Flavor | Fruit, tea, dried cherry, hibiscus-like | Varies widely with roast, origin and brewing |
| Caffeine | Present, variable | Present, variable |
For more background on coffee fruit and processing, see our published coffee processing guide.
See the Coffee, Espresso & Brewing Equipment Glossary for coffee cherry, mucilage, natural process, depulping, and coffee processing.