Every coffee harvest leaves behind tons of discarded cherry skins. With volatile prices and growing sustainability pressures, farmers need new income streams. Dried coffee cherry, or "cascara," turns that waste into opportunity, offering a circular, low-waste option.

In this workshop, we'll explore what cascara is, how it's produced, and why it matters for producers. You'll also taste it, discovering its fruity, tea-like flavour profile.

Please note: this workshop session is walk-in, first come first served, and a valid Rotterdam Coffee Fest festival ticket is required.