« Cascara » is the word in Spanish that refers to the pulp of the coffee cherry. It can also be found under the name of coffee berry. It may be forgotten, but the coffee beans are actually the stones of the coffee cherry, which once extracted, are dried and then roasted for the pure delight of caffeine lovers. The pulp itself is currently mainly used only as natural compost. This is a pity, in view of its virtues and value, for both small producers and the consumer.
Crispy little detail, be careful not to confuse cascara (the coffee cherry) with its antioxidant properties and cascara sagrada (the dried bark of the Nerprun plant) and its laxative virtues!
A refreshing natural drink, rich in antioxidants, ethical, without added sugars or sweeteners, with a naturally moderate caffeine content, is THE ideal pleasure partner, from morning to evening! One of the sources of perfect hydration wake up at bedtime. Whether at a meeting to stay the course, or during your workout, or even for cocktails with or without alcohol healthier than with chemically caffeinated products.
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Legend has it that the coffee, as we know it, was discovered by an Ethiopian shepherd (Kaldi), surprised by the excitement of his goats lying under a coffee tree at dusk. He used the berries to make an infusion. Not finding the drink to his liking, the shepherd threw the berries into the fire, resulting in the creation of a pleasant aroma. That’s how the roasting of coffee was born.
A magnificent legend, which shows that, just like coffee roasting, the infusion of cascara was and remains an art of perfect and precise brewing, to ensure that the result in terms of taste and aroma reaches a peak of delicious.
We can find this tradition of infusing coffee berries in a few countries, where coffee growers recognize its healthy and useful virtues. Notably in Yemen with Qishr, in Ethiopia with Hashara, or in Bolivia under the traditional name of Sultana.