CASCARA ETHIOPIA - Limmu Kossa

CUPPING NOTES Apricot, Raspberry, Honey

PROCESS Natural

VARIETY Heirloom

PRODUCER Limmu Kossa

REGION Jimma Zone, Oromia Region

ALTITUDE 1840-2130m

CROP 2025

What is Cascara?

Cascara is the dried husk or skin of the coffee cherry, that what surrounds the coffee bean. Traditionally considered a byproduct of coffee processing, it has gained popularity as a flavorful, naturally caffeinated infusion.

This cascara comes from natural processed coffees, where the whole coffee cherry is dried in the sun before the beans are removed. During this process, the fruit skin absorbs sugars and aromas from the pulp, which later give cascara its rich, fruity and slightly sweet character.

It contains less caffeine than coffee but offers natural antioxidants and a unique flavor profile. Cascara is also considered sustainable, as it makes use of a part of the coffee cherry that would otherwise go to waste, creating additional value for coffee producers.

How to enjoy Cascara?

Cascara is most commonly brewed as a tea-like infusion, but its versatility goes far beyond that. Its naturally fruity and slightly sweet character makes it a great ingredient for a variety of drinks. It can be enjoyed hot like tea, cold brewed for a refreshing iced drink or used as a base for cascara lemonade, iced tea or sparkling cascara sodas. Whether served hot or cold, cascara offers a refreshing and distinctive way to experience the flavor of the coffee cherry.

THE FARMER BEHIND

Limmu Kossa is a well established, family owned coffee estate in the Jimma Zone of the Oromia Region in Ethiopia, founded around the year 2000. The farm was started by Giday (Gidey) Berhe Retta, who began his coffee journey as a trader in Jimma before building his own wet/dry mill and later establishing the estate to produce and export high quality Ethiopian coffee. 

The estate covers several hundred hectares of coffee planted under agroforestry systems, using shade from indigenous forest tree species to nurture heirloom varietals. This environment helps cherries mature slowly, leading to dense, flavorful beans that reflect the unique terroir of the Limmu region.

Limmu Kossa employs modern, environmentally conscious processing facilities on site, including wet mills and eco friendly equipment for both washed and dry methods and integrates additional production like honey from over 100 modern beehives. 

Beyond coffee itself, Giday has worked to support the surrounding community, earning a local honorific meaning “he who uplifts” for his contributions to health, education and infrastructure. He also teaches neighboring smallholders improved farm practices and quality standards, helping many access specialty markets at higher premiums.

Today, Limmu Kossa reflects a blend of traditional Ethiopian farming heritage and modern quality‑focused practice, producing coffees that are expressive, balanced and representative of the historic coffee‑growing terroir of Jimma.