Cascara or coffee cherry is the fruit of a coffee tree. It’s the bright red cherry that is best known for encasing coffee beans. During the harvest of coffee some farmers take the extra step to harvest and dry the cascara for export. This provides an extra income for farmers that have typically just discarded it. The demand has been growing and is now becoming just as, if not more expensive than coffee. It’s subtle caffeine content, tastiness and health benefits have raised this popularity. Just like wine cascara’s flavor profiles can change depending on where it was grown, who grew it, weather, elevation and the love that went into it. We have had batches that taste like raisins and tamarind and some like strawberries and blue berries. Basically…we love it!
- Its been brewed in Yemen and Ethiopia for Centuries
- Gives coffee farmers an alternate source of income
- Makes use of the by-product of the coffee industry, reducing waste.
- Ormo warriors used to mix it with animal fat creating one of the first known energy foods
- Like wine it can have unique flavor notes due to its origin, weather and varietal
- Anti-inflammatory properties
- Produces BDNF (Brain Derived Neurotropic Factor), a protein essential for maintaining healthy cognition, and other brain-related processes such as mood and sleep.
- Natural source of caffeine
- Taste bomb!