Before your coffee was a bean, it was a fruit. Cascara — the dried husk of the coffee cherry — makes a drink that surprises everyone who tries it: fruity, honeyed, somewhere between tea and juice, with a gentle caffeine lift.
What is cascara?
When we process coffee, the seed goes on to become the beans we roast — and the fruit around it is usually thrown away. Cascara saves that fruit. Dried in the sun, it brews into a drink with notes of dates, hibiscus and honey. Light, refreshing, and very much at home in Oman.
How we serve it
Ask for cascara at any Historia branch — hot or iced. If you love karak's warmth but want something lighter, or you're a specialty drinker chasing something new, this is your cup.