Story of Coffee

history of coffee, coffee, coffee farm, coffee cherry, cascara


The discovery of traditional coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests on the Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the potential of these beloved beans. 

The story goes that that Kaldi discovered coffee after he noticed that after eating the berries (coffee cherry fruit, cascara) from a certain tree, his goats became so energetic that they did not want to sleep at night. 

Kaldi reported his findings to the abbot of the local monastery, who made a drink with the berries and found that it kept him alert through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery, and knowledge of the energizing berries began to spread.

Today, coffee is the world's second most traded commodity after crude oil. Although machines assist in harvesting much of the worlds coffee, the finest specialty coffees are primarily selected and hand-picked at the peak of ripeness. These coffees are unique to their origin and the local soil, weather, elevation, and processing techniques used in harvesting. Many of the communities that still harvest the coffee cherries by hand, enjoy a beverage made from the 'cascara' or the outer fruit which remains after the seeds have been removed. These drinks are typically enjoyed as a hot 'tea' or tisane.  

In Yemen, casacara tea is referred to as Qishr, a tea made with cascara, cinnamon, ginger or caraway. In Ethiopia, it’s called Geshar or Hashara, and its darkly roasted until almost black, and infused in water for a longer period to create an intensely fruity brew. In Bolivia it’s called Sultana, where they enjoy it with cinnamon, clove, and sugar.

Coffee fruit, or cascara, is now recognized as a superfruit, full of antioxidants, potassium, and other trace vitamins and minerals. Cascara makes a refreshing hot or cold brewed beverage that everyone can enjoy!