Cascara Kawa Tea: A Fusion of Tradition and Innovation

Researchers from the Circular Economy Research Group of the Department of Food and Agricultural Product Technology at Andalas University conducted an innovative tea cupping session on November 11, 2025, in Padang, Indonesia. The activity introduced a unique beverage concept called Cascara Kawa Tea, which combines cascara tea made from dried coffee cherry husks with kawa leaf tea, a traditional West Sumatran beverage produced from roasted coffee leaves.

The research initiative aims to explore new flavor profiles while promoting sustainable utilization of coffee by-products. Cascara is widely recognized for its fruity aroma and antioxidant potential, while kawa leaf tea is known for its mild bitterness and earthy herbal character. By combining these two ingredients, researchers sought to create a balanced beverage that blends fruity sweetness with deep herbal and caramel-like notes.

During the tasting session, the research team evaluated several formulation ratios to identify the most suitable sensory profile. The assessment included color, aroma, body, taste balance, and aftertaste characteristics. Preliminary results showed that the beverage produced a pleasant harmony of fruity, herbal, and caramel flavors while also offering potential functional health benefits.

According to Prof. Dr. Novizar, the innovation supports zero-waste coffee processing practices while strengthening the identity of local beverages rooted in Indonesian cultural heritage. The Cascara Kawa Tea project is part of a broader research initiative focused on developing sustainable functional beverages derived from coffee-based materials and agricultural by-products.

The researchers believe that Cascara Kawa Tea represents a promising future for Indonesian traditional beverages by combining local wisdom, sustainability principles, and innovative food technology into a modern functional drink with strong market potential.