Cascarati made by carefully drying the peel (cascara) of bright red coffee cherries in Yemen, the birthplace of mocha coffee. It has a gorgeous aroma and a refreshing berry-like acidity, and can be enjoyed hot or iced. What is Cascara? "Cascara" is a dried peel and pulp of coffee fruits. It is derived from the Spanish word cáscara, which means "paddy". It has a unique fruity, sweet and sour taste and has attracted attention in recent years. Originally, most cascaras are thrown away without being used. By commercializing this cascara, it has become a new source of income for farmers. It's hard to imagine from brown coffee beans, but coffee is a fruit that becomes a tree called "coffea tree". It produces white flowers like jasmine and then red fruits like cherries. Because of its appearance, the berries are called "coffee cherries". Inside the "coffee cherry" there are two seeds facing each other (sometimes one). These seeds are the source of coffee beans. These seeds are dried and roasted, and the brown coffee beans you usually see are the ones you see on a daily basis. Cascara is most often thrown away Some of the skin and pulp (= cascara) other than the seeds are used as compost, but most of them are thrown away because they have no use. As it looks, a cascara with a fruity aroma like cherries. Is there any way to make use of this? In order to expand the possibilities of cascara, we have devised various ways to commercialize products such as cascara syrup, coffee cherry tea, and cascara powder. The sweet and sour taste of dried figs and apricots reminds us that coffee is a fruit. A traditional industry that has been around for hundreds of years Taruk Village in Taiz Province, Yemen, where coffee has been cultivated for hundreds of years. Even today, coffee plantations are spreading on the slopes of the mountain. In the past, when coffee was exported from the port of Mocha to the world, the people of Taruk Village used to thresh coffee using stones and carry it to the port on camels. Coffee is a traditional industry that is passed down from parents to children for the people of this area. This year, we will be selling a limited number of cascaras from Qaed Mohammed Allobain's farm. Gisil is "the taste of my mother" In Yemen, it is customary to drink "Qishr", which is made by boiling cascara with spices such as cinnamon, and it is said that the taste of each family has been passed down. Introducing my mother's Gisil recipe from a Yemeni farmer! [Ingredients] 4 cups ・Water 500ml ・Cascara 10g ・6 teaspoons of sugar ・1 teaspoon of cardamom ・1 teaspoon cinnamon powder ・1 teaspoon of ginger 【How to make】 1. Pour water into a saucepan and heat it. 2. When it boils, add all the cascara, sugar and spices. 3. Reduce the heat to low, cook for 5 minutes, and strain the cascara with a tea strainer to complete. There are many ways to drink! Click here for the cascara recipe! https://x.gd/nz0OR