Cascara by Finca El Porvenir, Colombia

Cascara begins with the coffee cherry—much more than just the source of our beloved beans. At Finca El Porvenir, once the cherries are depulped, their skin—cascara—is carefully collected and dried, transforming what was once a by-product into something remarkable. Cascara offers a flavour profile all its own: naturally sweet, with notes of dried fruits, florals, and honey. Its light body and gentle acidity make it a refreshing brew, whether steeped hot or cold, with a warm amber hue and flavours true to the essence of the coffee cherry.

Finca El Porvenir, overseen by Diego Triana, sits in Colombia’s Cauca region, where volcanic soil and cool mountain air come together at altitudes between 1700 and 1900 metres above sea level. The farm cultivates varietals such as Castillo, Caturra, Pink Bourbon, and Tabi. This cascara is made with the Tabi varietal, a cross of Bourbon, Typica, and Timor Hybrid, initially developed for its resilience against coffee leaf rust, without sacrificing the exceptional cup quality of its parents. 

 The name Tabi means “good” in the Guambiano dialect—a fitting tribute to this tall, long-branched variety, whose slightly larger fruits and seeds allow for denser plantings and higher yields. Tabi thrives in Cauca’s terroir, where cool nights slow the ripening process, allowing sugars to build up, resulting in sweeter, more complex notes that enhance the coffee’s bright acidity and fruit-forward characteristics.

Diego approaches cascara with the same dedication as his coffee. Although most of the moisture is contained by the seed and mucilage, the collected husks still need to be further dried to reduce moisture content and prevent spoilage. This is done by spreading them in thin layers on drying beds or patios, ensuring they are turned regularly to dry evenly.

The drying process can take several days to a couple of weeks, depending on the climate and weather conditions. Once dried, the cascara is packaged in airtight containers or bags to preserve its quality, with proper storage essential to prevent moisture absorption and maintain freshness.

While more farmers are turning this by-product into cascara or compost for their crops, there are still many places where it ends up in landfill. What started as a way to reduce waste has become a sustainable practice and supplementary product from the same crops, making the most of each harvest. At Finca El Porvenir, both cascara and coffee are testaments to Diego’s commitment to the environment and his craft.