The Story of Cascara and Why We Drink the Coffee Cherry
In the process of making coffee, the end game is getting to the coffee bean (really, the seed) in the center of the fruity red coffee cherry.
Most of the time, the coffee beans are removed from the cherries, and the cherries and pulp are discarded. The beans are typically processed and placed to dry for some time, and then the dried green beans are sent to coffee roasters.
However, sometimes coffee cherries are kept and processed with the bean to create a drink called cascara. In many places in Central and South America, people began including the dried fruit pulp and skin with their final roasts to make a sweet-and-coffee mixture that is high in flavors and nutrients.
The coffee cherry itself has earthy, citrusy and floral notes. It's equivalent to the antioxidant levels of wild blueberries, and per gram has more protein than kale, more iron than spinach, and more fiber than whole wheat. When added to a coffee brew, the it makes for a fantastic and refreshing drink.
If you're interested in trying cascara in your coffee, check out Reboot from our line of Velvet Hammer Coffees.
