Coffee cherry tea is an herbal tea made from the dried skins and/or pulp of the fruit of the coffee plant that remain after the coffee beans have been collected from within. It is also known as cascara, from the Spanish cáscara, meaning "husk". It is similar to a traditional beverage in Yemen and Ethiopia. Starting about 2005 it was independently developed and promoted for export by Salvadoran coffee farmer Aida Batlle. The dried whole fruits are also eaten like raisins.
It is different from cáscara sagrada tea, a powerful plant-based laxative derived from Rhamnus purshiana, which is native to the Pacific Northwest.