Helsar de Zarcero | Coffee Cherry Tea
When coffee is processed, the layers of skin, fruit, and parchment are broken down and removed, leaving behind the seeds we roast and brew. Those discarded layers once provided life and protection to the seeds, but don’t have to all go to waste. The skin of the coffee cherry can be dried and sold as a singular product called Cascara.
Cáscara is a Spanish word that translates to peel, shell, rind, husk, and skin. Countless organic and inorganic objects have an outermost layer, so it’s important to note that this Spanish word isn’t exclusive to the coffee cherry. As this product has trended in interest over recent years, though, “Cascara” has become the moniker for dried coffee cherry skin.
This dried fruit skin can be brewed with hot water to make a tea-like beverage that carries the flavor of the dried coffee cherry into the cup. For those that have never tasted it, it has a tart, raisin-like flavor with a mild fruit rind bitterness that is fascinating on its own and can also be used as an ingredient in a mixed drink.
