Coffee peel cascara is worth six times the price. Coffee shops all over the world are crazy about the smell.

Aida Batlle, who grows coffee on his farm in the mountains around the Santa Ana Volcano volcano in El Salvador, used the skins as little as their ancestors did, either as cheap fertilizer or (more often) discarded them.

It was not until one day when she walked past some coffee shells exposed to the sun that she felt an aroma that smelled like hibiscus and other flowers, and was surprised to realize that these coffee shells, which she had long regarded as waste, might be of some value.

So Bateer soaked the skin in hot water to taste it. "I immediately asked the customer to give it a try," she said. "

Today, more than 10 years later, coffee crust (coffee husk), or its better-known name "cascara", is sweeping the world. STARBUCKS recently launched a new drink with cascara syrup in the United States and Canada, and offers a sprinkling sauce made from coffee skins. Competitors STUMPTOWN COFFEE ROASTERS and BLUE BOTTLE COFFEE also add this flavor to the menu and use it in tea or carbonated drinks.

Thanks to the demand of these coffee chains, the price of coffee skins is now higher than that of coffee beans. Bateer says she gets $7 (about NT $210) for every pound of cascara she sells. By contrast, the average price of coffee beans hovers around $1.20, a two-year low due to an oversupply of Arabica beans.

Cascara is low in caffeine and tastes less intense than coffee. According to Bateer, in addition to hibiscus, it may also have the taste of papaya or green apple, depending on the cultivation method and location.

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