Cascara's Global Footprint: From Farm to Market
Cascara's journey begins in the same equatorial belt as all coffee, but its availability as a retail product is dependent on the choices made during processing. Unlike the coffee bean, which is a global commodity, cascara was historically a local brew or a composted byproduct. The increased demand for specialty products has now given it a wider reach, benefiting farmers who can sell what was once considered waste.
The Origins of Coffee Cherry Tea
Historically, the consumption of cascara is rooted in the very regions where coffee was first discovered. In Yemen, the drink, known as 'Qishr,' is made by brewing the dried husks with spices like ginger and cinnamon. Similarly, in Ethiopia, coffee cherry tea ('Hashara') has been a traditional beverage for generations. In Bolivia, it is called 'Sultana' and often enjoyed with cinnamon and sugar. These traditions show a deep, ancient understanding of the value of the entire coffee fruit.
Coffee-Producing Regions and Processing Methods
Cascara comes from the coffee plant (Coffea), which flourishes in the 'Coffee Belt'—the tropical regions between the Tropic of Cancer and the Tropic of Capricorn. The specific taste and quality of cascara, much like the coffee bean itself, can vary depending on the plant variety, altitude, climate, and processing methods.
Processing Methods that Yield Cascara
To produce cascara for market, the dried skin and pulp must be collected during the processing phase. This is typically a secondary product of either the natural or washed processing methods.
- Natural (Dry) Process: The entire coffee cherry is dried in the sun, after which the hulling process removes the skin and pulp. This method yields a naturally dry cascara.
- Washed (Wet) Process: The fruit is de-pulped and the skin is collected separately. It is then carefully washed and dried to prevent mold growth, a more labor-intensive process that can result in a more whole-looking cascara.
Modern Sources for Purchasing Cascara
While you might not find cascara at your local grocery store, its increased popularity has made it readily available through more specialized channels.
Where to Buy Cascara
- Specialty Coffee Roasters: Many artisan coffee roasters now offer high-quality cascara sourced directly from partner farms. These roasters often specialize in single-origin products and provide detailed information on the origin and processing of their cascara.
- Online Marketplaces: Retailers like Ubuy and Daraz offer cascara products in various countries, expanding its reach beyond physical stores. It is crucial to verify that the product is coffee cherry cascara, not the laxative cascara sagrada.
- Cafes and Coffee Shops: Progressive coffee shops sometimes feature cascara on their menu, often in a hot or cold brew form, or even as an ingredient in specialty drinks.
Cascara vs. Cascara Sagrada
A common and important point of confusion is the distinction between coffee cherry cascara and cascara sagrada. Despite their similar names, they are derived from different plants and have completely different uses and effects.
| Feature | Coffee Cherry Cascara | Cascara Sagrada |
|---|---|---|
| Origin | The dried skin of the coffee (Coffea) cherry. | The dried bark of the California buckthorn tree (Frangula purshiana). |
| Primary Use | A sweet, fruity tisane or tea. | A powerful stimulant laxative used for constipation. |
| Taste | Sweet, floral, and fruity with notes of hibiscus, cherry, and rosehip. | Bitter. |
| Caffeine | Contains a low level of caffeine, roughly a quarter of a cup of coffee. | Contains no caffeine. |
| Legal Status (EU) | Has been approved as a novel food and is legal for sale in Europe. | Sale of products for medicinal use is restricted and must be accompanied by warnings. |
Conclusion
Cascara is found as a global byproduct of coffee production, primarily in Central and South America, Africa, and the Middle East. While traditionally a local beverage in its regions of origin, its rise in popularity as a sustainable, low-caffeine alternative to coffee means it is increasingly available through specialty coffee roasters and online retailers worldwide. By purchasing from reputable sources, consumers can enjoy this unique, fruity tisane while also supporting coffee farmers and reducing agricultural waste. The key is to know your source and be certain you're buying the coffee cherry cascara, not the medicinal bark.
For more information on the processing that leads to high-quality cascara, consult resources from organizations like the Specialty Coffee Association (SCA) which promotes sustainable practices throughout the coffee industry. [https://sca.coffee/]
FAQs
Q: What exactly is cascara? A: Cascara is the dried husk and pulp of the coffee cherry, the fruit that surrounds the coffee bean.
Q: Where is cascara traditionally consumed? A: Cascara has been consumed for centuries in coffee-growing regions such as Yemen (as 'Qishr') and Ethiopia (as 'Hashara').
Q: How does cascara taste different from coffee? A: Cascara has a sweet, fruity, and floral flavor profile, often with notes of hibiscus, cherry, and rosehip, and tastes nothing like roasted coffee.
Q: Does cascara have caffeine? A: Yes, cascara contains caffeine, but at a much lower level than coffee, comparable to a cup of green tea.
Q: Can I use any cascara for brewing? A: No, you must ensure you are using cascara from the coffee fruit and not cascara sagrada, a medicinal bark with different properties.
Q: Is cascara sustainable? A: Yes, cascara is a sustainable product because it repurposes a byproduct of coffee production that would otherwise be discarded or composted, creating an additional income stream for farmers.
Q: How do I brew cascara tea? A: You can brew cascara like a loose-leaf tea, steeping the dried husks in hot water. Many recipes suggest a ratio of 15g of cascara to 500ml of hot water, steeped for 8-10 minutes.
Q: What is the EU's stance on cascara? A: Cascara was previously restricted in the EU, but as of 2021, it is considered a legal 'novel food'.
