If you’re a kombucha lover looking for a new twist, cascara (the dried fruit of the coffee cherry) is about to become your new obsession. After months of experimenting, adjusting, tasting, and testing, we’ve finally perfected a cascara kombucha recipe that’s bright, fruity, lightly sparkling, and beautifully unique.

While there’s no single “correct” way to brew kombucha, this method has consistently given us a clean ferment, rich flavor, and reliable carbonation — so we’re excited to share it.

Starter SCOBY (Mother SCOBY)

Finding your first SCOBY can be tricky. Ours began as a gift — until someone (who shall remain nameless!) threw it away thinking it was a forgotten science experiment.

When we tried growing our own, many store-bought kombuchas lacked the live cultures needed. Eventually, we purchased a reliable starter online, and that worked beautifully.

After each batch, we store the SCOBY (and some starter liquid) in a clean container for the next brew.

Sugar Choices

For this recipe, we use panela, the rich, unrefined brown sugar we fell in love with while in Colombia. It gives the kombucha a warm, caramel-like depth.
But any unrefined brown sugar works well.

The SCOBY needs sugar to ferment — most of it is consumed, so the final drink is not overly sweet.

Cascara Tea

Cascara brings a fruity, tea-like flavor and a beautiful reddish color to the kombucha. It can be used in either the:

• first ferment (our preferred method),
  or
• second ferment (a more subtle flavor).

Both options are included below.

🍶 Main Recipe (First Fermentation)

Ingredients (Makes just under 5 liters)

• 7 + 10 cups water
• 1 cup panela (or unrefined brown sugar)
• 1 cup cascara
• 1 SCOBY mother + its starter liquid

Equipment

• Medium pot
• 5-liter or larger glass container
• Fine sieve
• Funnel
• Glass bottles with airtight lids (for second fermentation)

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Step 1: First Ferment

1. In a medium pot, bring 7 cups of water to a light boil.
2. Add panela, stirring until fully dissolved.
3. Add cascara, turn off the heat, and steep for 5 minutes.
4. Allow the tea to cool completely to room temperature.
5. Place the SCOBY + its liquid into your 5-liter container.
6. Pour the cooled cascara tea through a sieve directly onto the SCOBY.
7. Add the remaining 10 cups of water.
8. Cover with a breathable cloth and secure with a rubber band.
9. Ferment for 3–5 days in a warm, dark cupboard.
10. Taste after day 3 — it should be lightly tangy, slightly sparkling, and not overly sweet.

When the flavor is right, it’s ready for bottling.

Step 2: Bottling & Second Ferment

1. Once the kombucha has lost most of its sweetness and is lightly carbonated, strain it into bottles, filling them almost to the top.
2. Remove the SCOBY and store it (along with some liquid) for your next brew.
3. Leave the bottles at room temperature for 2–3 days to develop more fizz.
4. Refrigerate to slow fermentation.
5. Enjoy cold!

Alternative Method (Cascara in the Second Ferment)

Shared by one of our longtime customers, Heinrich:

First Ferment

1. Steep 4–5 tea bags in 4 cups boiling water for 15 minutes.
2. Add ¾ cup white sugar until dissolved.
3. Add 8 cups cold water.
4. Add 2 cups starter tea + SCOBY once cooled to 30°C.
5. Ferment until tangy but still slightly sweet.

Second Ferment With Cascara

• Add 10 g cascara per 750 ml kombucha (Heinrich finds 10 g best; 15 g becomes bitter).
• Seal and leave 2–3 days until carbonated.
• Refrigerate and drink.

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☕✨ Final Thoughts

Cascara adds a naturally fruity, tea-like flavor that pairs beautifully with kombucha’s gentle acidity. Whether you add it in the first ferment for a bold flavor or the second ferment for a subtle hint, cascara makes a refreshing and unique brew.

Give it a try — your SCOBY will love it, and so will you.

Nutrition Table (Per 250 ml Serving — Estimated)

Fermentation consumes most of the sugar, so values can vary.

Nutrient	Amount (Approx.)
Calories	25–35 kcal
Carbohydrates	6–8 g
Sugars (remaining)	3–5 g
Protein	0 g
Fat	0 g
Fiber	0 g
Sodium	5–15 mg
Caffeine	~20–35 mg (from cascara)
Probiotics	Varies (live cultures)

Note: Actual values depend on fermentation length, sugar type, cascara strength, and bottle conditioning.

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FAQs

1. Does cascara contain caffeine?

Yes, but much less than coffee. Cascara kombucha typically has 20–35 mg caffeine per serving.

2. My kombucha isn’t carbonating — what went wrong?

Usually temperature. Kombucha carbonates best at 22–26°C (72–78°F). If it’s too cold, it stays flat.

3. How long does cascara kombucha last?

Refrigerated, it lasts 4–6 weeks. It may continue to slowly carbonate.

4. Can I reuse the SCOBY from this batch?

Absolutely! Store it in a SCOBY “hotel” or starter jar with a bit of kombucha for next time.

5. Why does my kombucha taste bitter?

Cascara can get bitter if steeped too long or in too high a quantity. Reduce cascara or steep time next batch.

6. Is cascara kombucha alcoholic?

Very low — normally 0.3–0.8%. Longer fermentation increases alcohol slightly.

7. Do I need to add flavoring to the second ferment?

No. Cascara already gives a fruity, tea-like flavor — but you can add fruit or spices for extra fizz and taste.