At this year’s African Fine Coffees Conference & Exhibition, coffee leaders presented cascara as an innovative entry point into a circular economy.
BY SARAH CHARLES
BARISTA MAGAZINE ONLINE
Photos courtesy of Center for Circular Economy in Coffee
Cascara “tea,” once unknown by the coffee community, has proudly made its way into many coffee shop menus in recent years. Less popular than espresso, lattes, and matcha, it remains a very niche product for those “in the know”—the herbal tea with the closest link to coffee you’ll find.
In Addis Ababa, Ethiopia, this February, cascara was more than a novelty ingredient tucked behind an espresso bar, or a curiosity shipped abroad in small-batch packaging. At the “Sip, Savor, Sustain: Ethiopian Cascara” side event during the 22nd African Fine Coffees Conference & Exhibition (AFCA), cascara took center stage: reclaimed at origin, reimagined through craft, and reframed as a serious contender in the global beverage space.
The idea for the tasting event came from Muna Mohammed, founder of Eight50 Coffee and a member of the ITC Coffee Guide Network Circular Economy Working Group.
“Many participants shared that it was their first time attending an event that exclusively featured Cascara, and they were excited about the opportunity to explore it in newer formats,” says Muna. “Having a platform like this was something they felt could really help amplify the Cascara category and promote the craft beverages that many of these brands and companies offer at their cafés.”
For those new to it, cascara is the dried husk of the coffee cherry—the fruit that surrounds the bean. For centuries, it has been consumed in producing countries like Ethiopia, where variations of hashara have long been brewed at home. Yet as coffee industrialized, cascara was largely dismissed as waste or relegated to niche export markets. Now, a new wave of entrepreneurs, baristas, and sustainability advocates are changing that narrative.
Circularity starts with what already exists
At the heart of the conversation is circular economy thinking—an approach that aims to keep resources in use for as long as possible. And according to Mariamawit (Mary) Solomon of the Center for Circular Economy in Coffee (C4CEC), cascara is one of the most accessible entry points.
“We see cascara as an entry point into the circular economy,” Mary explains. “Too often, circular economy conversations feel technical, capital-intensive, and out of reach for producers. Cascara shows the opposite. It demonstrates that circularity can start with something simple and practical, using what already exists at origin, and building from tradition.”
Cascara isn’t a new invention. What’s new is recognizing it as a viable commercial product rather than a discarded by-product. That shift—from waste to value—opens up creative and commercial possibilities.
“For producers and SMEs, cascara offers an accessible way to experiment and differentiate,” Mary says. “From one by-product, they can create multiple flavor profiles by incorporating local ingredients such as rue, garlic, or honey. It can be served as a craft beverage or sparkling ready-to-drink (RTD) beverage alongside coffee, cocktails, and energy drinks. This flexibility increases commercial viability and lowers the barrier to entry.”
At AFCA, that flexibility was on full display.
Origin-driven innovation
What started as a simple tasting evolved into a collaborative showcase co-shaped by C4CEC, the International Trade Centre (ITC), and the United Nations Industrial Development Organization (UNIDO), with support from the Italian Ministry of Foreign Affairs and International Cooperation, and in collaboration with Women in Coffee Ethiopia (WICE), African Fine Coffee Association (AFCA), and Eight50 Coffee.
“Cascara has deep cultural roots in Ethiopia. I honor that heritage by amplifying the deep rooted origins of Cascara Hashara, ensuring that people learn about its rich cultural history,” says Muna. “While reimagining it in modern RTD formats, it was important for me to make its cultural origins known on the packaging. Cascara has been consumed long before it became a trend, and it’s important to acknowledge and celebrate that legacy.”
On the sidelines of a specialty coffee trade show, the sparkling, fruity, innovative drinks offered a welcome change.
Ethiopian producers, café owners, and baristas presented cascara sourced from Yirgacheffe, Sidamo, and Kaffa: regions more often celebrated for their cup scores than their cherry skins. Processing methods ranged from honey and natural sun-dried to natural anaerobic. In the cup, participants tasted how origin and fermentation techniques influenced cascara’s profile—floral and citrusy in one pour, jammy and spiced in another.
“As an Ethiopian raised in the diaspora, I grew up in a home where our pantry was filled with traditional Ethiopian spices and herbs, and Cascara was a beverage that was always part of my life,” says Muna. “At the time I couldn’t find brands utilizing this by-product, so when I launched my coffee company, I knew it was something I wanted to develop and offer as part of our product line.”
“The biggest inspiration came from studying drinking trends—RTDs were clearly on the rise,” Muna adds. “I wanted to present it in a modern, accessible format. That meant experimenting with unique and familiar flavors and adding carbonation to make it a refreshing, market-ready product that appeals to today’s consumer who’s never heard of Casacra Hashara or might be hesitant to try it.”
Preparation styles stretched from hot infusions and syrups to cold brews brightened with lemon or lemongrass. Some exhibitors layered in rue, garlic, honey, and even coffee leaves—known locally as kuti—leaning into Ethiopian culinary traditions rather than distancing from them.
“What made the event powerful was its origin focus,” Mary says. “What we hoped to demonstrate to the industry is simple: innovation does not have to come from consuming markets. It is already happening at origin, grounded in local knowledge and creativity.”
More than a trend
Beyond flavor and format, cascara offers environmental and social dividends. Repurposing the coffee cherry reduces organic waste and opens new revenue streams—particularly important in a climate-stressed industry where margins are thin.
Importantly, Mary emphasizes, circular economy is not only about resource efficiency.
“It is about who benefits,” she says. “Cascara creates opportunities for women and youth in particular. For young entrepreneurs, cascara can become the base for alternative beverages, mocktails, and cocktails. That opens space for creativity, identity, and new business models. When circular economy is rooted in local culture and talent, it becomes inclusive and sustainable.”
As global markets increasingly embrace ready-to-drink formats and low-alcohol or alcohol-free options, cascara is well positioned to meet demand. It bridges coffee, tea, and specialty beverage cultures – familiar yet distinct. And unlike many “new” ingredients entering the market, cascara carries deep roots.
“With health and wellness trends constantly evolving, I believe we’ll see Cascara continue to rise in popularity as a key ingredient in ‘better for you’ drinks and functional foods,” says Muna. “However, I see the biggest opportunity for Cascara internationally, especially in markets with high tea consumption.”
Cascara, with a twist, is less about reinvention and more about recognition of value, tradition, and of origin-led innovation. And if the energy at AFCA is any indication, the dried coffee cherry may be one of the most exciting and accessible frontiers in specialty coffee’s circular future.
ABOUT THE AUTHOR
Sarah Charles (she/her) is a senior editor and writer who makes sense of the world’s messiest systems—climate, trade, culture, food—through sharp storytelling, fresh angles, and analysis. She translates global politics and economics into stories that show how they shape our daily lives, and vice versa. You can reach her at sarahcharlz@gmail.com.
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