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COFFEE'S
BETTER HALF
You know the bean. Meet the fruit it comes in.
Every coffee bean grows inside a fruit. The fruit is small, red, and sweet when ripe. It looks more like a cherry than anything to do with your morning coffee. Inside are two seeds. Those seeds get roasted and ground. The fruit gets discarded.
Cascara is what happens when you don't discard it.
The dried skin and pulp of the coffee cherry has a flavour profile that surprises almost everyone who tries it. Fruity, lightly tart, notes of hibiscus and rose hip and sun-dried fruit. Nothing like coffee. The caffeine is there, mild and natural, but the taste is entirely its own.
It's been brewed as a tea in Yemen and Ethiopia for centuries. Specialty coffee bars started using it as a concentrate around 2015. Bartenders discovered it as a mixer. And then someone decided to put it in a soda. That someone was us.
“Nothing like coffee. Most people are surprised.”
Cascara Cabinet
Cascara is not a superfood. We’d rather not use that word. But coffee fruit does contain things worth mentioning.
Natural antioxidants, the same compounds that make the coffee cherry red. A mild natural caffeine, present in the fruit and considerably lower than in the bean. And prebiotic fiber, the part that feeds the good bacteria already living in your gut.
In Cascara Cabinet Fizz, we've removed the caffeine entirely and left the rest. In Boom, we've kept the natural caffeine from the fruit and boosted it to 40mg, equivalent to one espresso, for a clean functional lift without the crash.
The fiber in coffee fruit combines with agave inulin and Benicaros® to deliver 4.2g of prebiotic fiber per can.
That's 15% of your recommended daily intake in 250ml of something that tastes like hibiscus and sun-dried fruit.