Cascara is a product obtained by drying the husks of coffee cherries grown in the Santa Ana region (northwestern El Salvador).

It faithfully reflects the area’s exceptional geological heritage. The landscape, dominated by the Ilamatepec volcanic complex, features Andisol soils—formed over millennia by layers of volcanic ash and lava. This volcanic earth, remarkably porous and rich in essential nutrients like potassium and phosphorus, acts as a natural catalyst for the coffee plant. It allows the Bourbon, Pacamara, and Kenya varieties to absorb a unique mineral complexity, which manifests in a fruit pulp dense with sugars and vibrant acidity.

Once separated from the bean, the husks are sun-dried on raised platforms, known as "African beds."

The aromatic profile of Cascara is characterized primarily by notes of black tea, complemented by fresh, citrusy hints of lemon—all balanced by the sweet, subtly fermented notes of raisins.