Jacu Cascara stimulates US consumers with new upcycled cascara beverage

LOUISVILLE [24] May 2024 - Jacu Cascara brings its signature sparkling cascara beverage to the US market for the first time. Made from upcycled cascara (the fruit of the coffee bean), Jacu uses the discarded fruit husk to produce a mildly caffeinated canned drink. Upcycling creates extra income for coffee farmers and keeps the discarded husks from overwhelming local watersheds. 

Jacu Cascara launches their stimulating new beverage to reduce waste in the coffee industry and increase farmer revenues. Jacu, named after the bird that also enjoys the coffee fruit, aims to educate American consumers on the health benefits of cascara and the economic and environmental advantages of upcycling for coffee producing countries. Though relatively new in the US, cascara has long been enjoyed in coffee producing countries, whether as a handful of coffee berries or a hot infusion. 

Recent studies have demonstrated myriad health benefits of cascara including high levels of antioxidants, vitamins, and minerals. Crafted by rock climbers, Jacu Cascara provides a nutritious, jitter-free boost and can be enjoyed by the pool, on a mountain, or in the library, anywhere you need refreshing stimulation.
Dale Erwin, Founder commented, "After 10 years in the coffee industry, what kept me up at night was the financial precarity of many coffee farmers. I knew cascara could diversify farmers' revenue streams with very little extra investment, so I started messing around in my kitchen, making cascara tea and carbonating it in a Soda Stream. Even friends who don't like coffee loved the drink."
With complex flavors of summer berries and earthy rooibos, the simple recipe sets a new standard for consumer beverages.

Jacu Cascara LLC
PO Box 7294
Louisville KY 40257
dale@drinkjacucascara.com
5026773949
www.drinkjacucascara.com

Jacu Cascara is a beverage brand dedicated to reducing waste in the coffee industry, increasing farmers' incomes, and providing natural stimulation to the public.

This release was published on openPR.