Cascara? Foodflows!
- 1 day ago
- 3 min read
There are many metrics and statistics by which market leadership can be determined, from various definitions of market share to distribution power and brand perception.
However, such more or less reliable values do not yet exist for coffee cherries as an innovative segment.
What we are seeing, however, is that with Foodflows we have already created a coffee cherry portfolio that is unparalleled in Switzerland, Germany, and probably all of Europe. I will describe the reasons for this here.
Food safety (consistency): Because few producers manufacture cascara with a true focus, food safety varies considerably for many raw materials. However, this is a crucial aspect with many facets, which we rigorously address through appropriate process development and laboratory analyses.
Pesticide residues. Contrary to popular belief, conventionally grown (i.e., non-organic) coffee cherries can be consumed without any problems if the guideline values are observed. These are defined in the EU and Switzerland based on tea regulations, and tea is not exclusively available in organic form either. Furthermore, pesticides such as copper are also used in organic farming, albeit not synthetic ones.
Microbiology. Depending on the production process, various contaminations can occur: Salmonella, yeasts, molds and E. coli are the most common and riskiest.
Heavy metals. Here, too, processing is crucial. Arsenic, lead, cadmium, and mercury are the most significant risks.
Aflatoxins. These are toxins that can form in raw materials contaminated with mold, especially when residual moisture is present.
Soot particles. If smoke is used during drying, soot particles can adhere to the goods.
Taste quality. When food is produced without genuine passion or expertise, it's immediately noticeable in the taste. This has been a challenge for many coffee cherries for years. Boring or overly bitter, earthy varieties are often the norm. Even in traditional cascara production, however, it's possible to create coffee with sweet aromas of dried fruit and chocolate. A "flavor wheel" already exists that classifies the different notes. In addition, we offer uniquely fruity and fresh varieties that are unlike anything you've ever seen before.
A variety of colors. Traditionally, cascara preparations are brownish or, at most, amber-colored. However, with our methods, we can also preserve the natural color of the coffee cherries (bright red and yellow).
Availability (volume and markets). Small quantities of product are often not uncommon on the market. This also highlights the often limited focus of the coffee industry. We can now offer entire tons of cascara in the EU and Switzerland.
Portfolio breadth. Importers or roasters often carry one Arabica-Cascara variety in their assortment. Tea suppliers often don't offer anything at all.
Species: We work with Arabica and Canephora
Terroir: We work in different regions of Brazil.
Origin: Our own focus is on Brazil, however we are already building a network to collectively cover various other countries in Latin America, Asia and Africa.
Portfolio depth. Loose cascara isn't for everyone. With our Coffeecherry Elixir and our syrup mix, we already have more ready-made applications in our range, and more will follow soon.
Authenticity. Many players in the coffee market cover one or a few roles in the supply chain. Foodflows organizes everything from the farm to the final product itself. This also allows us to experiment and develop at the farm level, instead of simply trading existing goods.
Thought leadership and vision. We are forming an alliance of cascara enthusiasts who share our collaborative mindset. This includes both commercial and institutional players. Our vision is a professionally organized market segment that can complement and further develop the bean segment in the medium and sustainable term.
Are you looking for high-quality cascara for your home or business? Then there's only one place for you in German-speaking countries: Foodflows!
Are there other players who offer something similar and with whom we should collaborate? If so, please let us know in the comments or via email.
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