From the re-emergence of pour-over and hand-brewed coffee to the increasing
demand for tea, the specialty coffee and tea industries have experienced a lot
of changes in the past couple of years. Among those developments has been a
new, exotic drink on the scene: cascara, also known as coffee cherry tea. While
the beverage has been slowly popping up in cafés around the globe, it can still
be difficult to find. As such, those who haven’t yet stumbled across the
elusive cascara may be curious about what the drink actually is.
Bitter coffee? That’s a thing of the past.
Now, specialty professionals and consumers alike want their morning coffee to
have a hint of sweetness – and I’m not talking about one that comes from adding
sugar or honey. We’ve finally woken up to just how sweet our favourite drink
can be naturally.