The truth about cáscara

Imagine there was a panel of experts that met annually to rule on which food should be upgraded to the classification of “superfood” (there isn’t, but go with us here). In 2017, it would be time for wheatgrass shots, camel milk, kale, and chai seeds to make way, because there’s a new superfood on the block and it goes by the name of cáscara.

Cáscara, the dried skins of coffee cherries, have normally been discarded into the wind or used in compost after the harvesting process. But revealing new information from an international laboratory might entice farmers – and consumers – to start thinking differently about the former “waste product” that’s neither tea nor coffee, but an ingredient all to itself.

Campos Coffee President Will Young says original scientific studies on cáscara by the University of Costa Rica have been “lengthy, data-based analytics” without third party verification and written in “scientific Spanish jargon”. Rather, Will says integrity was crucial to ensuring Campos could