The Zero Waste Coffee Project

La Cascara Aperitivo - An alcoholic drink with the aromas of the coffee pulp, Germany

LACASCARA, a young company in Wiesbaden, Germany, has been making headlines with an aperitif by extracting aromas from cascara, the dried coffee pulp, and adding it to an alcohol.

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The extraction of aromas from cascara, the dried coffee fruit is a new way to make use from a coffee waste or by-product. The aromas are added to an alcohol to make a delicious aperitif.

Dr. Hans Jurgen Langenbahn

A true craftsman, his fascination and scientific understanding of coffee from seed to cup is unparalleled in his field. With a background in Anthropology, field research in Sudan and Ethiopia exposed him to the complex process and qualifications required to create great coffee. Even to this day, Hans takes regular visits back to Addis Ababa to support and work with our partnered farmers and suppliers.

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