What is Cascara?

Cascara is a novel way of upcycling leftover coffee pulp, which is produced when ripe coffee cherries are hulled before the beans are washed and dried. In short, it was the once wasted outer skin of the coffee bean made for your coffee today.

Although often used as compost by coffee farmers, coffee cherry husks are poor fertilizers. 40% of the whole coffee cherry is wasted in coffee production. Seeing the growth of coffee consumption and production in Indonesia, the Carapace team experimented with several varieties from local farms to create a refreshing tea from this superfruit.

In Spanish means husk or skin, Cascara is loaded with plenty of nutrients the coffee crop has to offer. Antioxidants, memory, brain health, and focus, you name it.

CASCARA KOMBUCHA: all health benefits in one!

Instead of using regular tea, we experimented on fermenting the infusion of our favorite superfruit using kombucha culture to combine the health benefits of both products. We were very happy with the result; the cascara kombucha has the fruity fragrance of cascara, as well as the tartness and fizziness of kombucha!