Cascara, basically the dried husk of the coffee fruit. "Cascara”, which is Spanish for “husk” or “shell”. The use of the word “cascara” emerged from the world of specialty coffee.

Although different drying methods can be applied to the coffee cherry to produce cascara, like other dried fruits, there is no way of distinguishing the drying process of the fruit or the separation of the fruit from the seed in the name itself. Cascara is cascara whether it comes from the natural or dry, washed or pulped, or the honey process, or if it is sun-dried or machine dried. Although each method can result in a very different product with different characteristics and qualities, these methods will fall into the hands of smart marketers and brand owners seeking to differentiate their products.