Cascara, the outer layer of coffee cherries, is gaining attention as a valuable resource in the coffee industry. Traditionally seen as waste, this by-product is now recognized for its potential to enhance sustainability and create new revenue opportunities. The recent event, Sip, Savor, Sustain: Ethiopian Cascara, highlighted how cascara can play a significant role in the circular economy. Organized by the Center for Circular Economy in Coffee, the event showcased cascara’s versatility and market potential, linking traditional practices with modern innovations.
• Cascara can be brewed into a tea-like beverage, rich in antioxidants and lower in caffeine than coffee.
• The global market for cascara is projected to grow significantly, reaching $1.59 billion by 2034.
• Local processing of cascara can create new income streams for farmers and strengthen regional supply chains.
• Events like the Ethiopian Cascara tasting help raise awareness and connect producers with buyers.
This shift towards utilizing cascara represents a broader trend in the coffee industry, focusing on sustainability and waste reduction. By transforming what was once discarded into a marketable product, cascara initiatives can help coffee-producing countries retain more value and improve economic resilience. As consumer interest in sustainable and artisanal products grows, cascara may become a key player in the future of coffee.
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