There is something special about finding beauty in the overlooked.
At EverBean, we have always been drawn to the idea that nothing in nature is accidental – that every layer, every scent, every remnant holds potential.
When I first tasted Cascara, I knew this was something special.
Cascara means husk in Spanish, and that is exactly what it is – the fruit pulp surrounding the coffee bean. For many years, it was simply thrown away, while the bean alone received the glory. But the taste, the aroma, and the history in the dried coffee fruit deserve their own stage.
To me, Cascara is more than a tea.
It is a reminder that we can create something beautiful when we think circularly, and when we choose to fully utilize our resources. Every cup is a small piece of evidence that mindfulness and pleasure do not have to be at odds – they can melt together.
At EverBean, we work with coffee as a living cycle. We don't see waste; we see possibilities. Our goal is not just to create coffee, but to create balance between the craft, the people, and the planet.
When we use the entire coffee cherry – even what was previously discarded – we reduce waste and give nature the respect it deserves. It feels right. And it tastes fantastic.
Recipe for my Cascara Tea
You will need:
- 12–14 g Cascara (approx. 2 tbsp)
- 250 ml water (90–95°C)
How to do it:
- Pour the hot water over the Cascara in a French press, tea filter, or teapot.
- Let it steep for 5–7 minutes.
- Strain the pulp or remove the tea bag and enjoy the golden, fruity tea.
The taste is light and naturally sweet with notes of dried berries, raisins, and honey – an echo of coffee, but lighter and fruitier.
For warm days, I love it as a cold brew:
- 15 g Cascara
- 500 ml cold water
- refrigerate for 12–18 hours
- strain and serve over ice.
Cascara reminds me of why I love this craft.
Taking what was once overlooked and transforming it into something that can be enjoyed, shared, and create meaning.
That is the essence of EverBean – taste with mindfulness.
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