"Cáscara" literally means "fruit skin" in Spanish. In the world of coffee, cáscara is the dried pulp of the cherry. This cáscara is normally considered a product of the coffee processing. The cherry is separated from its pulp, which is then composted for use as fertilizer.

Originally consumed in certain coffee-producing countries, such as Yemen, cáscara is now available in most coffee shops.

Cáscara infusion, with its beautiful amber color, reveals an incredibly sweet beverage, developing aromas of hibiscus and honey.

After a few trials and tastings, here's the recipe we find most interesting: infuse 12 g of cáscara in 300 ml of water, for 5 minutes or more, at a temperature of 90°C.

These criteria should be adapted to the intensity of the sweetness you're looking for and to your own preferences... Note that the more the cáscara cools, the sweeter it becomes. This may give you ideas for your own iced drinks!