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Cascara Bärbucha - our twist on a Coffee Kombucha!


Cascara is one of our oldest Premium brews. It was actually one of our first specials.

Cascara Kombucha was our version of Coffee Kombucha, and it was also our first cold brew.


But first: what is Cascara?

The word comes from Spanish and it means "a husk" or "a peel", so that is not much yet.

But in the combination with a coffee bean...

This meaning denotes the outer shell(s) of a coffee bean, which is further dried up, so it looks like that:

Those shells are steeped to make a beverage.


But the beverage reminds the drinker more of a tea, than of a coffee.


And that creates a bit of a confusion, as it is sometimes called "coffee cherry tea" (Kaffeekirschentee in German).

So, in the countries where coffee beans are grown, this was once considered to be a by-product of coffee production. Poor workers that were employed at those coffee production places, used those husks to make a beverage. And since when those are dried up and steeped, they ares quite delicious.

For that reason Cascara has slowly become more popular in the western hemisphere.


What about the flavor? Let's look what experts have to say.


This is from an article by Fresh Cup magazine:

"Cascara is found somewhere at the intersection of coffee and tea—although it comes from the coffee plant, the drink doesn’t taste anything like coffee. Cascara is often described as having a sweet, fruity taste with notes of rose hip, hibiscus, cherry, red current, mango or even tobacco. Likewise, the tea does not have the same caffeine content as coffee..."Even at the strongest, longest brew, the caffeine content of cascara came in at 111.4 mg/L, compared to broad range of about 400-800 mg/L in brewed coffee.”


In that article you can find out a lot more about Cascara, if you're interested.

Since the Cascara tea or rather a tisane, can be made by either cold or hot steeping, we have opted for the first process.


So we start with filtered and revitalized water and BIO (Organic) unrefined brown sugar,

Then come Cascara shells, and one of our Scobies with some starter liquid.

When all the ingredients are put together, the whole thing looks like this:

And like this:

After about 7 days, a new Scoby forms on top, and it grows around the Cascara shells, incorporating some of them, as a part of a new growth.


And it usually looks like this:

After the fermentation process is over, we bottle our Cascara Kombucha.

After the second fermentation (F2) and about a week of further conditioning, our Cascara Bärbucha Kombucha is ready for enjoyment!

This Kombucha tastes a bit like light coffee with cherry and chocolate undertones.

Or to put it simply, it is just very delicious!

Ingredients: Filtered and Revitalized Water, Live Kombucha Cultures, Unrefined Brown Sugar and Cascara



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