Description
A second glance at what we nearly left behind. It smelled sweet. Felt sticky. Clung to our fingers as we pulped the ripest cherries. The skin we once discarded quietly asked to be noticed. Cascara, the outer layer of the coffee cherry had long been treated as waste, tossed aside or sent to compost without a second thought. But with each careful harvest, as we handpicked only the ripest, reddest fruit, we began to see its quiet potential: sweet, mucilage-rich, and full of untapped character. Through gentle fermentation, this overlooked layer came alive. What was once a byproduct revealed notes of honey, hibiscus and cherries that lingers on the tongue. Today, cascara is no longer an afterthought. It’s brewed as a naturally sweet, floral tea and forms the base of sparkling coolers and spirited cocktails. A celebration of the whole fruit and a reminder that sometimes, the most extraordinary flavors come from what we nearly left behind.
