Ethiopia Turns Coffee Waste Into Fruity Drink
Ethiopia is finding a new use for coffee cherries that are normally discarded during processing, turning their dried pulp and skin into a fruity, tea-like beverage known as cascara.
The drink, traditionally known in Ethiopia as hashara, is made by brewing the dried outer parts of the coffee cherry after the coffee bean has been removed. It has a naturally fruity flavour and contains less caffeine than conventional coffee.
The innovation is part of growing efforts to reduce waste and create additional income for coffee-producing communities. Coffee husks and pulp can account for a significant share of the coffee fruit, and poorly managed waste can contribute to environmental problems.
At a recent Ethiopian Cascara tasting event in Addis Ababa, producers and businesses demonstrated different ways of preparing the drink, including hot and iced infusions, syrups and beverages mixed with ingredients such as honey and lemongrass.
Beyond beverages, researchers say coffee by-products can also be used for products including food, animal feed, compost, fertiliser and other materials, creating opportunities for a more circular coffee economy in Ethiopia.
