Cascara, known also as coffee cherry tea, is having a moment in the United States, but it has been served in Yemen and Ethiopia for a long time, according to Brenna Ciummo at Fresh Cup Magazine. It's made when the coffee beans are removed from the husks and the husks are dried in the sun.

This crisp and delightful “tea,” made with the dried skins and pulp of coffee cherries, is caffeinated. It can be served either hot or cold, sweetened or not. Its liquor is light amber in color and is fruity, earthy and lightly herbaceous in taste. 

This innovative use of cascara helps eliminate some of the byproducts of coffee production. Because so much pulp is produced, it is often problematic for farms and mills to deal with effectively.