The pulp left over from coffee bean processing, also known as cascara, has long been brewed and consumed as tea. Coffee farmers discovered early on that the fruit flesh of the coffee cherry contains complex fruit flavors and valuable nutrients.

During processing, the pulp, which contains caffeine just like the coffee bean, is sun-dried after being separated from the bean in the washed process. For coffee farmers, selling the pulp in addition to the beans can provide an additional source of income. In terms of taste, cascara resembles a fruit tea more than a coffee beverage. The flavor nuances depend on the coffee variety and the growing region. This washed cascara was produced from organic-certified cherries and processed at the Abakundakawa Washing Station. Abakundakawa, which translates to "those who love coffee," is a cooperative founded in 1999 from which we source excellent organic-certified coffees!