What is Coffee Fruit Tea (Cascara)?
Coffee fruit tea, or cascara (from the Spanish for 'husk'), is an infusion made from the dried skins and pulp of the coffee cherry—the fruit that encases the coffee bean. While the beans are used to make traditional coffee, the cascara is often a byproduct, though it has long been consumed in coffee-growing regions like Yemen and Ethiopia. Instead of tasting like coffee, cascara has a sweet, fruity flavor profile with notes of cherry, hibiscus, and red currant, making it a unique and refreshing beverage. The drying process, which is similar to how raisins are made, is crucial for developing its distinct taste. As global demand for specialty coffee has grown, so has the recognition of cascara as a valuable product, celebrated for its flavor and sustainability.
The Rise of Cascara
Historically, the coffee cherry's skin and pulp were discarded during processing, often becoming compost. However, increasing awareness of waste reduction and the exploration of new flavors have brought cascara to the forefront. In recent years, dedicated coffee farmers have begun to focus on producing high-quality cascara, optimizing processing methods like specialized washing and drying to create a food-grade, safe, and delicious product. This shift not only creates a secondary revenue stream for coffee producers but also transforms agricultural waste into a marketable superfood.
The Health Benefits of Coffee Fruit Tea
Numerous studies point to the health benefits of consuming coffee fruit, largely attributed to its rich antioxidant content and other bioactive compounds.
Antioxidant and Anti-inflammatory Properties
Coffee fruit is packed with beneficial antioxidants, particularly polyphenols like chlorogenic and ferulic acids. These compounds help protect the body's cells from oxidative stress caused by free radicals, which is linked to aging and chronic diseases. Some research indicates that coffee cherry extracts can have up to 25 times higher antioxidant activity than coffee powders, and significantly more than other superfoods like blueberries. The anti-inflammatory effects of these polyphenols also play a crucial role in overall wellness.
Boosts Brain Health
One of the most promising areas of research for coffee fruit concerns its impact on brain health. Coffee fruit concentrate has been shown to significantly increase levels of brain-derived neurotrophic factor (BDNF). BDNF is a protein essential for the survival and growth of new brain cells, and it plays a vital role in memory, mood, and cognitive function. Higher BDNF levels are linked to a lower risk of neurodegenerative diseases such as Alzheimer's and Parkinson's.
Aids Digestion and Weight Management
Cascara contains prebiotic fiber, which promotes the growth of beneficial bacteria in the gut, supporting digestive health. Additionally, the chlorogenic acid present in coffee fruit has been linked to potential weight loss benefits. Some studies suggest it can help reduce the absorption of carbohydrates and regulate blood sugar levels, though more human trials are needed to confirm these effects.
Low Caffeine Energy Boost
Unlike traditional roasted coffee, coffee fruit tea offers a gentle and sustained energy boost due to its much lower caffeine content. On average, cascara tea has about a quarter of the caffeine found in a typical cup of coffee, making it a great alternative for those who are sensitive to high caffeine levels or prefer a milder pick-me-up.
Potential Downsides and Safety Considerations
While coffee fruit tea is generally considered safe, there are some important considerations for consumers.
Cascara vs. Cascara Sagrada
It is crucial to differentiate between coffee fruit cascara and Cascara Sagrada, an entirely different plant (Rhamnus purshiana) with powerful laxative properties. Confusing the two can lead to severe side effects like abdominal cramping, dehydration, and electrolyte imbalance. Coffee fruit cascara does not have these effects and is not a stimulant laxative.
Moderation is Key
Though research on the long-term safety of coffee fruit is limited, consuming it in moderation is recommended. High doses may lead to minor side effects in some individuals. If you have underlying health conditions, are pregnant or breastfeeding, or are sensitive to caffeine, it is wise to consult a healthcare provider before regular consumption.
Coffee Fruit Tea vs. Regular Coffee vs. Black Tea
This table outlines the key differences between these popular beverages.
| Feature | Coffee Fruit Tea (Cascara) | Regular Brewed Coffee | Black Tea |
|---|---|---|---|
| Source | Dried husks and pulp of the coffee cherry | Roasted and ground coffee beans | Cured leaves of the Camellia sinensis plant |
| Flavor | Sweet, fruity, with notes of cherry and hibiscus | Bold, roasted, often bitter or nutty | Robust, malty, and sometimes tannic |
| Caffeine | Low (approx. 25 mg/cup) | High (approx. 80-200 mg/cup) | Moderate (approx. 14-70 mg/cup) |
| Key Compounds | Polyphenols, Chlorogenic Acid, Prebiotic Fiber | Hundreds of healing components, antioxidants | Flavonoids, Theaflavins, L-theanine |
| Sustainability | Upcycles a common waste product | High demand can put pressure on farming | Generally high sustainability, with some variations |
How to Brew the Perfect Cup of Cascara Tea
Brewing cascara is a simple process, much like brewing loose-leaf tea. The ratio of cascara to water can be adjusted to personal preference for a weaker or stronger infusion. A common starting point is a ratio of 18g of cascara to 250g of water.
Hot Brew Method
- Heat Water: Bring fresh, filtered water to just off the boil, around 90-95°C (195-205°F).
- Add Cascara: Place the dried cascara husks into a teapot, French press, or mug with an infuser.
- Steep: Pour the hot water over the cascara and let it steep for 4 to 5 minutes. For a stronger flavor, you can extend the steeping time to 10 minutes or more.
- Strain and Serve: Once steeped, strain the liquid to remove the husks. Enjoy it plain or with a touch of honey, ginger, or cinnamon for added flavor.
Cold Brew Method
- Combine Ingredients: In a container with a lid, combine cascara and cold, filtered water using a higher ratio, such as 35g of cascara per 250g of water.
- Infuse: Seal the container and place it in the refrigerator to infuse for 12 to 24 hours.
- Strain and Serve: Strain out the cascara pulp and serve the cold brew over ice for a refreshing drink.
Conclusion: Is Coffee Fruit Tea Good for You?
Based on current research, yes, coffee fruit tea is good for you, offering a range of potential health benefits, provided it is consumed in moderation. It is a powerhouse of antioxidants that fight cellular damage, has promising neuroprotective effects, and aids in digestion due to its prebiotic fiber content. Its naturally low caffeine content makes it a compelling alternative to regular coffee, delivering a gentler energy boost without the jittery side effects. However, it is essential to be aware of and not confuse it with Cascara Sagrada, the laxative derived from a completely different plant. As with any food or supplement, it's best to enjoy it as part of a balanced diet and consult a healthcare professional with any concerns, particularly regarding long-term use. Choosing cascara also supports sustainability by repurposing a previously discarded coffee byproduct, making it a good choice for both your health and the planet.[^1^]
[^1^]: National Institutes of Health. Cascara - LiverTox. NCBI Bookshelf. https://www.ncbi.nlm.nih.gov/books/NBK548113/
