Beyond the Bean: Unveiling the Sweet, Soothing Flavors of Coffee Cherry's Outer Layer

Question: When I want to enjoy a comforting hot drink in the evening without caffeine, what’s a readily available fruit or root I can steep for a naturally sweet and calming flavor?

The Unsung Hero: Cascara

When seeking a comforting hot drink to unwind with in the evening, the desire for a naturally sweet and caffeine-free option is paramount. While many reach for herbal teas, a readily available and often overlooked treasure lies within the coffee plant itself: the coffee cherry’s outer layer, known as cascara [6]. Far from being mere waste, cascara offers a unique and appealing flavor profile that can be steeped into a delightful beverage.

A Symphony of Sweetness and Aroma

Cascara is essentially the dried fruit of the coffee cherry. Traditionally, this part of the coffee cherry was often discarded after the beans were extracted for roasting and brewing. However, its potential as a beverage has gained recognition. Studies have highlighted that cascara infusions can possess a naturally sweet taste [6]. The flavor compounds within cascara can contribute to a pleasant sensory experience, with research noting the presence of compounds that impart floral aromas and sweet notes, similar to those found in fruits like apples and even contributing to a brandy-like flavor in some preparations [4]. Specific flavor compounds identified in related coffee co-products include hexanoic acid ethyl ester, which imparts a sweet apple aroma, and β-damascenone, known for its strong floral and sweet characteristics [4].

Beyond Sweetness: A Versatile Flavor Profile

The appeal of cascara extends beyond simple sweetness. Depending on the processing of the coffee cherry, cascara can exhibit a range of flavors. For instance, when the fruit pulp is removed before drying (a process that can result in brighter acidity and cleaner flavors in coffee beans), the resulting cascara may also reflect these nuanced characteristics [5]. Research has also explored the sensory acceptance of various coffee co-products, indicating that components like cascara contribute to the overall quality attributes and can be appreciated by consumers [3]. While coffee itself contains compounds like tribigonelline and chlorogenic acid, the focus for cascara steeping is on the naturally occurring sugars and aromatic compounds within the fruit pulp and skin [1].

A Gentle Alternative

The primary allure of cascara for an evening beverage is its significantly lower caffeine content compared to brewed coffee. While coffee extract is rich in polyphenols, cascara exhibits a much lower flavonoid content [6]. This makes it an ideal choice for those sensitive to caffeine or looking to avoid it before sleep. The preparation of cascara is straightforward, typically involving steeping the dried fruit in hot water, much like tea. Studies on related coffee co-products suggest that water temperature is a relevant parameter for quality [3], implying that optimal steeping conditions can enhance the beverage’s flavor and aroma.

In conclusion, for those seeking a comforting, naturally sweet, and caffeine-free hot drink, cascara—the dried fruit of the coffee cherry—presents a readily available and flavorful option. Its inherent sweetness, coupled with potential fruity and floral notes, makes it a delightful and soothing choice for evening relaxation.

References

[1] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [2] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [3] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [4] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [5] — Hongchun Cui, Yuxiao Mao, Yun Zhao, Weihong Huang, Jianyong Zhang — Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea. — 2025-Feb-10 — https://pubmed.ncbi.nlm.nih.gov/40002032/ [6] — Magdalena Słowik-Borowiec, Bernadetta Oklejewicz, Maciej Wnuk — A Cascara-Infused Caffeine Drink as a Social Beverage. — 2025-Jun-26 — https://pubmed.ncbi.nlm.nih.gov/40649267/