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What it is and what sets it apart: Differs from roasted coffee and parchment: dehydrated exocarp. Specialty values clean, traceable lots.
How it is done: After pulp → separate skin → dry on beds/patio → store dry → steep as tea.
Flavours and cup benefits: Hibiscus, tamarind, red fruit, soft sweetness; low–medium caffeine. Upcycling drink.
Technical notes: Drying hygiene critical (mold). Label: cascara / coffee cherry tea.
Common mistakes: Do not roast/grind cascara as coffee. Do not confuse with parchment husk.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.