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The observable rise ferent product, allowing coffee farmers to get more a specialty. Making coffee honey can benefit coffee marvel that is the coffee leaf seltzer. The ingenious
effervescent drink is concocted by Headstand, a
value out of their crops, which is why cascara is often
in sustainable and referred to as a “zero-waste” product, as it repurposes producers in several aspects. The main benefit is that company recognized for its inventive approach to
it improves the pollination of coffee plants, which
healthy products what would otherwise be waste material. On top of increases the yield and quality of the coffee beans. coffee products. As the name suggests, coffee leaf
seltzer is made from the leaves of the coffee plant,
which, it is a caffeine-free alternative to traditional
When bees pollinate coffee flowers, it results in a
that promote coffee, containing negligible levels of caffeine, making higher fruit set, which leads to more cherries and fermented and carbonated to create a refreshing
beverage — light and crisp with a slight hint of cof-
it an excellent option for those who are sensitive to
higher income for the farmers. Diversifying their rev-
sustainability and caffeine or are looking to reduce their intake. enue streams through additional resources is especial- fee and a subtle sweetness.
Like cascara and coffee flower tea, coffee leaf
The growth of cascara can be attributed to the
ly important for farmers in developing countries where
add value and increasing awareness of sustainable alternative coffee coffee prices are often low and unpredictable. seltzer repurposes what would otherwise be discard-
ed byproduct, catering to the growing consumer
beverages. Its growth in the past five years has been
Specialty coffee shops want to sell coffee honey
support for all within significant. According to market research by Mordor as it is a delicious product that captures the hearts of demand for sustainable products and minimal waste.
Intelligence, the global cascara market is expected to
It is also a caffeine-free alternative with potential
coffee enthusiasts. It is said to have a thicker consis-
the supply chain may grow at a compound annual growth rate (CAGR) of tency than regular honey for connoisseurs. It is often health benefits as the leaves of the coffee plant con-
tain high levels of antioxidants, which are beneficial
12.2% between 2020 and 2025.
described as floral and aromatic, with a slightly bitter
steer the future of coffee flower tea, also known as “coffee blossom tea.” and lingering smokiness akin to dark chocolate. The to our overall health. The fermentation process may
Another rising star in alternative beverages is
also increase the antioxidant levels in the final prod-
delectable nectar is the perfect complement to special-
specialty coffee. The delicvate flowers of the coffee plant bloom with ty coffee and a great way for coffee shops to differen- uct, making it a healthier choice than traditional soft
the coffee cherries but are typically overlooked during
drinks. The leaves also contain high levels of chloro-
tiate themselves from the competition.
harvest as the cherries are the star of the show. Coffee As we traverse down the anatomy of the coffee genic acids, which have been linked to weight loss
blossom tea has a distinct aromatic floral bouquet, plant, one product comes to mind — the innovative and improved glucose metabolism.
often associated with jasmine, honey, and citrus notes.
One of the most sought-after varieties of coffee flower
tea is the “Geisha” varietal, known for its complex and
nuanced flavor profile.
Coffee flowers bloom for a short period, and only
a tiny percentage of coffee plants produce flowers
Coffee cherry tea, more commonly known by its suitable for harvesting. Additionally, the harvesting
moniker, Cascara, is a relatively new addition to the process for coffee flower tea is labor-intensive and
specialty coffee industry. The dried husks of coffee requires skilled workers to hand-pick the delicate flow-
cherries have grown in popularity as a sustainable al- ers. Once the flowers are harvested, they are immedi-
ternative to traditional coffee products. Cascara is ately dried to preserve their flavor and aroma. The dried
particularly popular in Latin American countries, such petals are then packaged and sold as loose leaves or in
as El Salvador and Honduras, where coffee cherry tea tea bags. The end stage is when it is brewed in a café
has been traditionally consumed for centuries. Howev- and served as a specialty tea. Albeit, it is an increas-
er, it has also gained popularity in the United States and ingly popular beverage at specialty coffee shops that
Europe as a specialty coffee product. commands a high retail price thanks to its rarity.
The coffee cherry tea offers a different flavor Coffee blossom tea is quickly becoming a sensation
experience from traditional coffee, which makes it an as it appeals to those looking for a non-conventional
exciting alternative for coffee enthusiasts looking to specialty beverage. Like cascara, repurposing what
explore new sensory experiences. Its unique flavor would otherwise be waste material from the harvesting
profile is just one of many reasons that sparked rapid process is becoming increasingly important to consum-
growth in its popularity as a sustainable alternative to ers looking for products that align with their values of
traditional coffee beverages. Cascara has a unique, sustainability. Moreover, the caffeine-free option caters
peculiar palate that is fruity and sweet, with notes of to a broader audience, and the rarity of the product,
dried fruit such as raisins, cranberries, and apricots. coupled with the labor-intensive harvesting process,
Some even find hints of dark chocolate or nuttiness. contributes to its premium status.
Another reason why cascara is becoming a popular These prized flowers are not only used to brew
alternative drink is its sustainability element. As coffee tea. Coffee honey is a rare commodity manufactured
is harvested, the cherries are typically removed from by bees that pollinate the coffee flowers, producing a
the plant, leaving the husk behind, which is usually sweet nectar that is unlike traditional honey. Coffee
discarded. With cascara, they are used to create a dif- honey is typically produced in regions where coffee is

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