Cascara is the dried peel and pulp of a coffee berry.
Our first cascara is from El Salvador. It was prepared by farmer Jose Raul Riviera, owner of Santa Rosa farm and multiple winner of the Cup of Excellence competition.
The drink from cascara tastes like rosehip and dried fruit compote, contains a small amount of caffeine. It is brewed in a teapot with hot water of 95-97 degrees and infused for several minutes, and sometimes even jam and confiture are made.