Coffee has more to offer than just the bean.

Cascara, meaning “husk” or “peel” in Spanish, is made from the dried fruit of the coffee cherry—the same fruit that surrounds the coffee seeds we roast and brew.

Our cascara comes from Carlos Montero in Tarrazú, Costa Rica, and is produced from Catuai coffee cherries. Steeped like tea, it creates a bright, refreshing drink with natural fruit sweetness and a light, delicate body.

Delicious hot or iced, cascara offers a unique way to experience coffee beyond the traditional cup while celebrating another valuable part of the harvest.

Brewing Instructions

Hot Brew

Steep 15 g cascara in 300 g water at 200°F for 6 minutes. Strain and enjoy.

Cold Brew

Combine 30 g cascara with 300 g cold water. Refrigerate for 18–24 hours, then strain and serve over ice.