Long ignored by the big beverage industry, cast aside in the process of harvesting the coveted coffee bean, cascara is making a resurgence, thanks to its naturally sweet flavor, clean caffeinated zip, high saturation of micronutrients and antioxidants, and a much lower waste ratio from the process.
All in all, it’s better for your insides and better for the planet.
Long ignored by the big beverage industry, cast aside in the process of harvesting the coveted coffee bean, cascara is making a resurgence, thanks to its naturally sweet flavor, clean caffeinated zip, high saturation of micronutrients and antioxidants, and a much lower waste ratio from the process.
All in all, it’s better for your insides and better for the planet.
Our proprietary process harnesses the entire coffee fruit in one beverage, capturing a suite of rich flavor, invigorating caffeine, and beneficial antioxidants and micronutrients found naturally in the bean, berry, and husk. With low calories, a clean label, and incredible taste, BeGOAT maximizes the potential of the whole coffee fruit to ensure clean, sustainable, natural vitality in every can.
Our proprietary process harnesses the entire coffee fruit in one beverage, capturing a suite of rich flavor, invigorating caffeine, and beneficial antioxidants and micronutrients found naturally in the bean, berry, and husk. With low calories, a clean label, and incredible taste, BeGOAT maximizes the potential of the whole coffee fruit to ensure clean, sustainable, natural vitality in every can.
The process of harvesting cascara is one you’re already familiar with, you just may not know it. Today’s standard method of processing coffee bean involves pulping, which removes the seed from its cherry. Roast that seed and you get coffee. But instead of discarding the cherry, we harvest the husk and fruit and turn it into Cascara+, maximizing flavor, micronutrient absorption, and naturally concentrated caffeine.
The process of harvesting cascara is one you’re already familiar with, you just may not know it. Today’s standard method of processing coffee bean involves pulping, which removes the seed from its cherry. Roast that seed and you get coffee. But instead of discarding the cherry, we harvest the husk and fruit and turn it into Cascara+, maximizing flavor, micronutrient absorption, and naturally concentrated caffeine.
The process of harvesting cascara is one you’re already familiar with, you just may not know it. Today’s standard method of processing coffee bean involves pulping, which removes the seed from its cherry. Roast that seed and you get coffee. But instead of discarding the cherry, we harvest the husk and fruit and turn it into Cascara+, maximizing flavor, micronutrient absorption, and naturally concentrated caffeine.
