Have you ever wondered what happens to the fruit surrounding your coffee beans? Most people don’t realize that coffee is actually a cherry, and for centuries, the outer fruit was simply discarded as waste. Enter cascara—a delicious, sustainable beverage made from dried coffee cherry skins that’s been quietly enjoyed in coffee-growing regions for generations. If you’re curious about this unique drink that sits somewhere between coffee and tea, you’re in the right place.
In this guide, I’ll walk you through everything you need to know about cascara coffee cherry tea: what it tastes like, how much caffeine it contains, how to brew it at home, and why it’s becoming a favorite among home baristas looking for something different.
Cascara (pronounced kas-KAR-ah) comes from the Spanish word for “husk” or “shell.” It refers to the dried skins and pulp of the coffee cherry—the fruit that surrounds the coffee bean we all know and love. After coffee beans are extracted during processing, these cherry skins are typically left behind. Instead of throwing them away, producers dry them in the sun, creating what we call cascara.
Here’s where it gets interesting: despite coming from the coffee plant, cascara isn’t technically coffee. It’s also not quite tea in the traditional sense, since it doesn’t come from the Camellia sinensis plant. I like to think of it as its own unique category—a fruity, slightly sweet infusion with a personality all its own.
Cascara isn’t some trendy new invention. Coffee farmers in Yemen and Ethiopia have been brewing it for centuries under names like “qishr” and “hashara.” In Bolivia and other Latin American countries, it’s been a household staple long before specialty coffee shops discovered it. In my experience, the best food and drink discoveries often come from traditions that have stood the test of time.
Did You Know? In Yemen, cascara (called qishr) is often spiced with ginger and cinnamon, creating a warming drink that predates the popularity of brewed coffee itself.
If you’re expecting cascara to taste like coffee, you’re in for a surprise. The flavor profile is completely different—and that’s part of its charm. When I first tried cascara, I was struck by how fruity and refreshing it was compared to my usual morning brew.
Here’s what you can typically expect:
The exact taste varies depending on the coffee variety, where it was grown, and how it was processed. Cascara from Ethiopian coffee cherries might taste different from Bolivian or Salvadoran varieties. That’s part of the fun—exploring different origins just like you would with coffee beans.
Key Takeaway: Cascara tastes nothing like coffee. Expect a light, fruity, slightly sweet infusion that’s more reminiscent of herbal tea with dried fruit notes.
Here’s where I need to bust a common myth. Many people assume cascara is either caffeine-free (because it’s “tea”) or highly caffeinated (because it comes from coffee). The truth sits somewhere in the middle, and it’s a bit more nuanced than most articles suggest.
Research indicates that cascara contains roughly 25-50mg of caffeine per cup, depending on how strong you brew it. For comparison:
| Beverage | Caffeine (per 8oz cup) |
|---|---|
| Brewed Coffee | 80-100mg |
| Cascara Tea | 25-50mg |
| Black Tea | 40-70mg |
| Green Tea | 25-45mg |
In short, cascara falls into a similar caffeine range as green tea. This makes it a fantastic option if you want a gentle energy lift without the jitters that a strong espresso might bring. I often reach for cascara in the afternoon when I want something flavorful but don’t want to compromise my sleep later.
One thing I’ve learned is that brewing cascara is forgiving—there’s no single “correct” method. That said, here are the approaches that have worked best in my kitchen.
Barista Tip: Start with a 4-minute steep and taste. If you want more intensity, let it go longer next time. Unlike coffee, over-steeping cascara won’t make it bitter—just stronger and slightly more tart.
Cold-brewed cascara is incredibly refreshing, especially during warmer months. Here’s my go-to approach:
The cold brew method brings out cascara’s sweeter, fruitier characteristics while mellowing any tartness. It’s become one of my favorite summer drinks—refreshing without being overly sweet.
Cascara has gained attention not just for its taste but also for its potential health benefits. The dried coffee cherry is rich in antioxidants, including polyphenols that are also found in berries and red wine.
Some potential benefits include:
That said, I want to be clear: cascara isn’t a miracle drink, and research is still ongoing. If you have specific health concerns or conditions, it’s always wise to consult with a healthcare professional before adding any new beverage to your routine. The information here is general in nature and shouldn’t replace personalized medical advice.
Finding cascara has become much easier in recent years. Many specialty coffee roasters now offer it alongside their bean selections. Here are your best options:
When shopping, look for cascara that lists its origin (single-origin is often more flavorful) and has been stored properly. Like tea, cascara can lose its vibrancy if it sits too long, so fresher is generally better.
No, these are completely different things. Cascara sagrada is a plant used as an herbal laxative and has nothing to do with coffee. Coffee cherry cascara is simply the dried fruit of the coffee plant and is safe to drink as a tea. The name similarity causes confusion, but they’re unrelated.
Cascara does contain caffeine, so the same general guidelines for caffeine consumption during pregnancy apply. Most health organizations recommend limiting caffeine intake during pregnancy. Consult your doctor for personalized advice based on your situation.
Store cascara in an airtight container away from light, heat, and moisture—similar to how you’d store loose-leaf tea. Properly stored, it should stay fresh for several months. If it starts to smell musty or loses its fruity aroma, it’s time to replace it.
Not really. While it comes from the same plant, cascara tastes more like a fruity herbal tea than coffee. If you’re expecting that roasted, bitter coffee flavor, you’ll be surprised. Think dried cherries, hibiscus, and honey instead.
In most countries, yes. However, cascara faced some regulatory hurdles in the European Union, where it was classified as a “novel food” and required approval before being sold. As of recent years, it has been approved for sale in the EU. In the United States and most other regions, cascara is freely available.
If you love exploring the world of coffee and tea, cascara deserves a spot in your pantry. It offers a completely different experience from your regular brew—lighter, fruitier, and with a fascinating backstory that connects you to coffee-growing traditions around the world. Plus, choosing cascara supports more sustainable coffee production by giving value to what was once considered waste.
Life is too short for bad coffee—and it’s also too short to miss out on delicious discoveries like cascara. Grab a bag, experiment with hot and cold brewing methods, and see what you think. You might just find your new favorite afternoon drink.
Written by
Jeanine
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