Cascara: A Tea-Like Opportunity from the Coffee Cherry
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Cascara is the dried skin and pulp of the coffee cherry, brewed as a fruit infusion rather than roasted like coffee beans. Although it originates from the coffee plant, the drinking experience is far closer to tea than to coffee. Its cup is typically delicate, fragrant, and fruit-forward, with notes that can range from hibiscus and rosehip to cherry, honey, and dried Oranges.
This tea-like character gives cascara a unique commercial advantage. It does not need to be positioned only as a coffee by-product or a novelty within specialty coffee. It can also be introduced as a beverage that speaks directly to tea drinkers — consumers who already appreciate lighter infusions, layered aromatics, and slower sipping rituals.
From a business standpoint, this opens an important opportunity. Working with cascara can help brands tap into the established tea customer base while staying rooted in coffee. Over time, it can also do the reverse: coffee consumers who trust the coffee brand may begin exploring cascara as a softer, fruit-based infusion, gradually expanding their preferences into tea-like beverages. In that sense, cascara is not just a product — it is a category bridge between coffee and tea.
Cascara Flavor Profile and Sensory Experience
| Category | Description |
|---|---|
| Flavor Profile | Light-bodied, tea-like, fruit-forward, floral, and naturally sweet, Orange Marmalade notes. |
| Common Tasting Notes | Hibiscus, rosehip, cherry, raisin, tamarind, red berries, honey, dried fig, brown sugar |
| Acidity | Bright but gentle, often similar to fruit infusions rather than citrus-heavy acidity |
| Body | Delicate to medium-light, with a clean and refreshing mouthfeel |
| Aftertaste | Sweet, floral, and lingering, sometimes with notes of dried fruit or herbal tea |
| Barista’s Impression of Good Cascara |
A well-processed cascara should present a clean cup, pronounced orange or grapefruit character, natural sweetness, and a pleasant floral lift without any fermented,over ripe funky off notes. Good cascara feels refined, expressive, and versatile enough to be served hot, iced, or as a signature beverage base with Carbonated sweet bevs. |