Cascara Coffee Cherry

Yes its coffee, but it tastes like tea!

Cascara, meaning "peel" or "skin" in Spanish, refers to the dried fruit of the coffee cherry. While the coffee bean itself is only a small part of the whole fruit, the outer layers—the pulp and skin—make up more than half of the cherry’s mass. During coffee processing, this fruity layer is usually separated from the bean and often repurposed as natural fertilizer on coffee farms—a beautiful way to return nutrients to the soil.

But in places like Yemen, people discovered another use: drying the coffee cherry to create a tea-like infusion called Qishr. This traditional beverage has been enjoyed for centuries and is still cherished for its unique flavor and gentle caffeine lift.

When steeped, cascara has a naturally sweet and tangy profile with notes reminiscent of peaches, red fruits, and honey. It’s slightly heavier than herbal teas, yet refreshing and full of character.

Recipe:

Hot

How to Brew Cascara (180 ml cup):

Cascara: 6-7 grams

Water: 180 ml, heated to ~95°C

Steep time: 4–5 minutes

Optional: Add a slice of orange or a touch of honey for a fruity twist

Cold 

Use 20 g of Cascara and 1000ml of cold water. Keep 8 hours in your fridge. Served over ice.

Strain and enjoy warm—or chill it for a refreshing iced version.