Original
CHF 12.95
Pure cascara
Pure cascara from the husk of the coffee cherry. Mixed with water, in coffee or in drinks.
Cascarup
There’s more to the coffee cherry.
Syrup made from the husk of the coffee cherry. A student company at Collège Saint-Michel in Fribourg.
A coffee cherry, layer by layer.
The bean goes to the roaster.
The husk stays. Once dried, it’s called cascara.
Steeped and simmered down, cascara becomes syrup.
Two flavours: Original and Cozy Spice.
Cascarup
Bottled by hand in Fribourg, in two flavours. Coming soon to the shop.
Shop
Get your
bottle.
Original and Cozy Spice, each in a 200 ml hip flask and a large 500 ml bottle. Soon you’ll be able to order them here, and we’ll post them to you anywhere in Switzerland.
Cozy Spice
CHF 13.95
Cinnamon · Star anise
Our cascara, simmered with cinnamon and star anise. Inspired by the Gifferstee of our region.
Shipping
By post, anywhere in Switzerland.
Payment
Online with TWINT or card, once the shop opens.
By hand
Every bottle is handmade: brewed and bottled in Fribourg.
Ingredients and notes
- Ingredients
- to follow
- Allergens
- to follow
- Volume
- 200 ml or 500 ml
- Shelf life
- to follow
- Note
- Contains caffeine from the coffee cherry.
- Made by
- Cascarup, c/o Collège Saint-Michel, Fribourg, Switzerland
All prices in Swiss francs. Shipped by post anywhere in Switzerland.
No part of the cherry
is waste.
For coffee, only the seed counts. The skin and pulp are removed, and that’s a lot: they make up around 30 per cent of a coffee cherry’s dry mass. With dry processing, about one kilogram of husks is left over for every kilogram of coffee beans.
Some of it becomes fertiliser or animal feed. Much of it still ends up in the environment, where it pollutes soil and water. But once dried, the husk has a name of its own: cascara. And you can drink it.
Dried
Enjoyed for
centuries.
In Yemen, the infusion made from coffee husks is called Qishr. It’s refined with spices and has been recorded since the 16th century. In Bolivia people drink Sultana, in Ethiopia Hashara. In a tasting study, the panel described cascara infusions as sweetish, fruity and herbal, with notes of honey, prune and black tea.
- What
- The skin and pulp of the coffee cherry, dried
- Name
- from Spanish cáscara, meaning husk
- Taste
- sweetish, fruity, honey, prune, black tea
- Caffeine
- naturally present; how much depends on the raw material and how it’s made
How our syrup is made
One syrup.
Two flavours.
Our syrup brings the taste of cascara to your glass: mixed with water, in coffee or in drinks. We’re starting with two flavours, Original and Cozy Spice with cinnamon and star anise. More flavours are planned.
Ripening and harvest
After flowering, Arabica cherries take around seven to nine months to ripen and turn red. Then they’re harvested.
On the plantation
Separating and drying
The beans are taken out of the fruit. The skin and pulp are dried: that’s cascara.
During processing
Steeping and simmering
We steep the cascara in hot water and simmer the infusion down into syrup. For Cozy Spice, cinnamon and star anise steep along with it.
In Fribourg
Bottling
We fill the syrup into the bottles by hand, in small amounts and with great care.
In Fribourg
Ideas for your glass
Hot, cold
or in a punch.
Six ideas for drinking the syrup. All alcohol-free; mix to taste.
Out and about
Here’s where
you’ll find us.
Four dates, four places. On these days we’ll be there with our stall: come by and get to know us.
-
Thursday · 19:00
Opening night
Main hall, Collège de Gambach
Fribourg
-
Saturday
Weekly market
Old town
Estavayer-le-Lac
-
Saturday
Saint-Nicolas market
Collège Saint-Michel
Fribourg
-
Saturday
Christmas market
Old town
Avenches
Maps: © OpenStreetMap contributors
The team
One school year.
A real company.
We’re six students at Collège Saint-Michel in Fribourg, and we founded Cascarup as part of our Matura project. Each of us runs an area of our own.
In the Company Programme of Young Enterprise Switzerland, students aged 16 to 20 set up and run their own mini-company for one school year. Ours makes a product from what’s left over after the coffee harvest.
- School
- Collège Saint-Michel, Fribourg
founded in 1582 - Programme
- YES Company Programme
- School year
- 2026/27
-
Joël Schaller
CEO
Leads the team, sets the priorities and keeps an eye on every area.
-
Luis Brülhart
CMO / Deputy CEO
Looks after marketing, social media and how we present ourselves. Deputises for the CEO.
-
Lucile Bapst
CAO
Organises meetings, minutes and contracts so that everything runs smoothly behind the scenes.
-
Jaëlle Brügger
CFO
Plans the budget, keeps the books and looks after the participation certificates.
-
Justin Meissner
CTO
Builds the website, the shop and everything digital at Cascarup.
-
Niklas Broch
CPO
In charge of our syrup: from the recipe through production to the bottle.
Participation certificate
Be part of Cascarup.
From just 15 francs, you’re part of it from the very start. At the end of the company year, you get your money back if you want.