Cascara: The Tea Made From Coffee Cherries

Cascara is a tea-like drink made by steeping the dried skins and pulp of coffee cherries in hot or cold water. The word means “husk” or “peel” in Spanish. Cascara tastes nothing like coffee: expect a sweet, fruity infusion with notes often compared to hibiscus, rose hip, dried cherry, raisin or tamarind, and much less caffeine than a cup of brewed coffee.

For centuries the coffee cherry’s fruit was often treated as a by-product. Cascara turns it into something worth sipping. Here is what it is, where it comes from, and how to brew it well.

What Is Cascara, Exactly?

Every coffee bean grows inside a small fruit called a coffee cherry. When a farm processes coffee, it removes the outer skin and thin pulp to get to the seed. Instead of composting all of that fruit, some producers carefully dry the skins and pulp in the sun. Those dried husks are cascara.

A few things to know:

• It is not a true tea. Tea comes from the Camellia sinensis plant. Cascara comes from the coffee plant, so it is better described as a fruit infusion or tisane.
• Quality depends on processing. The cherries need to be ripe, and the husks must be dried cleanly and quickly to avoid mold or off flavors.
• It is not cascara sagrada. That is the dried bark of a buckthorn tree, used as a laxative. The two share a word, nothing else. Always check labels so you buy coffee cherry cascara.

Qishr: Yemen’s Traditional Coffee Husk Drink

Cascara may feel trendy, but drinking coffee husks is an old tradition. In Yemen, where coffee has been cultivated for centuries, people brew a drink called qishr from dried coffee husks, commonly spiced with ginger and sometimes cinnamon or other warm spices. It has long been an everyday drink there, in part because husks are more affordable than the beans, which were historically the valuable export.

Ethiopia, the birthplace of Arabica, also has traditions of drinks made from parts of the coffee plant besides the roasted bean. You can read about how Ethiopians celebrate the bean itself in our guide to the Ethiopian coffee ceremony, and about coffee’s journey through Yemen in the history of coffee.

What Does Cascara Taste Like?

Cascara’s flavor varies with the farm, variety and drying method, but common descriptions include:

• Fruity: dried cherry, red currant, raisin, mango or apricot
• Floral and tart: hibiscus, rose hip
• Sweet: honey, brown sugar, molasses
• Earthy or smoky: sometimes a hint of tobacco or tea leaf in longer steeps

Hot cascara tastes a bit like a fruity herbal tea. Cold-steeped cascara is often smoother and sweeter, making it a great iced drink.

How to Brew Cascara

There is no single official recipe, so treat these as starting points and adjust to taste.

Hot cascara

1. Heat 8 fl oz (240 ml) of water to just off the boil, around 200°F (93°C).
2. Add 1 to 2 heaping tablespoons of cascara, roughly 5–7 g.
3. Steep for about 4–6 minutes. Taste at 4 minutes and keep going if it is too light.
4. Strain and serve. Add honey or a slice of orange if you like.

Cold-brew cascara

1. Combine about 4 tablespoons (roughly 12–15 g) of cascara with 12 fl oz (350 ml) of cold, filtered water in a jar.
2. Cover and refrigerate for 12–24 hours.
3. Strain through a fine mesh, a paper filter or a French press.
4. Serve over ice. Keep refrigerated and drink within a few days.

Qishr-style spiced cascara

1. Simmer 2 tablespoons (about 10 g) of cascara in 12 fl oz (350 ml) of water with 3–4 thin slices of fresh ginger and a small piece of cinnamon stick for about 5 minutes.
2. Turn off the heat and let it steep 5 more minutes.
3. Strain and sweeten with sugar or honey to taste.

Cascara Variations and Tips

• Cascara spritz: mix chilled cold-brew cascara half and half with sparkling water and a squeeze of lime.
• Cascara syrup: simmer equal parts strong cascara infusion and sugar until dissolved, then use it to sweeten iced coffee or lemonade.
• Cascara latte-style: add a splash of warm milk or oat milk to strong hot cascara and sweeten lightly.
• Store it right: keep dry cascara in an airtight container away from light, heat and moisture.
• Check the smell: good cascara smells fruity and sweet. A musty smell means it is past its best.

Cascara vs Coffee vs Tea: Caffeine and Character

Cascara contains caffeine, but generally far less than brewed coffee. The exact amount varies a lot with the product, how much you use and how long you steep, so no single number fits every cup.

If you watch your caffeine, the FDA’s general guideline is up to 400 mg a day for most healthy adults. If you are pregnant, have a medical condition or take medication, ask your doctor what is right for you. See also our article on caffeine and sleep.

Cascara FAQ

Is cascara the same as coffee?

No. Cascara comes from the dried fruit around the coffee seed, while coffee is brewed from the roasted seed. They come from the same plant but taste completely different.

Does cascara have caffeine?

Yes, but usually much less than a cup of coffee. The amount depends on how much cascara you use and how long it steeps.

Is cascara the same as cascara sagrada?

No. Cascara sagrada is the bark of a buckthorn tree and is used as a laxative. Coffee cherry cascara is a food product made from coffee fruit, so read labels carefully.

Can you reuse cascara for a second steep?

You can, though the second infusion will be lighter. Steep a bit longer the second time to pull out more flavor.

Explore the Fruit Side of Coffee

Cascara is a delicious reminder that coffee starts as a fruit. Feel Espresso does not sell cascara, but you can taste that fruit-driven character in a cup of Ethiopia Natural, dried with the whole cherry for berry-forward flavor. If you love cascara’s tart, hibiscus-like notes, try our Hibiscus Berry herbal tea or browse the full tea collection.