Casca MingaOne pump.One signaturedrink.
Ready-to-dose concentrate from cáscara, the husk of the coffee cherry: fruity-fine, naturally caffeinated and instantly ready to use. For iced tea, lemonade, cold brew and non-alcoholic drinks with character.
What does one drink earn behind the bar?
Set your values and see monthly demand, cost and gross profit, as a guide based on roughly 200 servings per bottle (1 kg).
A signature drink in secondsTry first, then put it on the menu.
Free sampleReady to dose.
One pump, done.
Already flavoured and sweetened (sugar-free), in three varieties. One pump (~5 g) per glass, topped up with water, soda or cold brew. No prep, always the same taste.
- Format1-kg bottle (≈ 750 ml) · dosing pump
- Yield~200 servings per bottle · ~€0.40/glass
- Dosage1 pump (~5 g) per glass
- Caffeine~38 mg per pump (glass)
- Sugarsugar-free (with sweeteners)
- Shelf life2-year BBD · keeps several weeks unrefrigerated after opening
- Priceup to €80 per bottle (1 kg) ≈ €0.40/glass · volume tiers below
| Casca Minga | Classic syrup | |
|---|---|---|
| Natural caffeine | ✓ | – |
| Sugar-free | ✓ | – |
| Ready to dose, no prep | ✓ | ✓ |
| Origin story for the menu | ✓ | – |
In the glass · Cold Brew TonicCharacter that fits your menu.
Natur as the versatile all-round base, plus two flavours that instantly make a signature drink.
Natur
The versatile all-round base for iced tea, lemonade and mixed drinks.
Mango Passionfruit
Tropical and zingy, a summer hit for lemonades and non-alcoholic aperitifs.
Raspberry Lemon
Berry-fresh with a citrus note that turns soda into a signature drink in no time.
An upcycling story for your menu.
Cáscara is the skin of the coffee cherry, long a by-product. Around 360 organic farmers in Peru turn it into a fruity-fine concentrate.
"What used to be thrown away becomes something valuable with us."
Coffee cherry
Harvested with its skin, the cáscara, by around 360 organic-certified farmers.
Concentrate
Gently dried and processed into a fruity-fine, ready-to-dose concentrate.
In the glass
Bottled ready-to-dose in Germany. One pump behind the bar, done.
What sets us apart.
We build the cáscara supply chain from the ground up for the European market: at origin, sustainably and EU-compliant.
Processed at origin
We start right in Peru, not first in Germany, for a fresh, seamless and traceable supply chain.
Energy-efficient drying
Mobile drying powered by rice-husk pellets cuts energy use by around 90% and moves with the harvest windows.
EU-compliant from day one
Novel Food approved and built from the start for traceability and deforestation-free sourcing (EUDR).
Lab-tested quality
A homogeneous concentrate with consistent, lab-confirmed quality, batch after batch.
Real upcycling
A residue that would otherwise release methane and contaminated runoff becomes a valuable ingredient.
From Bremen & Peru
A founding team combining food technology with an established network in South America.
One bottle, many drinks.
Anywhere natural caffeine and a fruity-fine aroma are welcome. The figures are starting points.
Iced tea
Clear, fruity, refreshing, served cold with water or soda.
Homemade lemonade
Zingy with soda and a splash of lemon: the natural alternative to sugary sodas.
Cold brew & coffee soda
Combined with cold brew for a double, natural caffeine kick.
Non-alcoholic aperitif
A bitter-fruity spritz: aperitivo feeling without the alcohol.
Cocktail & bar mixer
A signature ingredient for mocktails and cocktails with character and depth.
Energy alternative
Natural caffeine instead of synthetic, for guests who want a lift.
Batch & dispenser: 1 pump (~5 g) per 200 ml equals ≈ 25 pumps (125 g) for a 5-litre dispenser.
Three signature drinks to start.
Starting points for your menu, made in seconds, adjusted to taste and glass.
Cáscara Sunset
1 pump concentrate, 200 ml soda, ice, lemon & mint. Fill the glass with ice, top up, garnish.
Summer Lemonade
1-2 pumps concentrate, juice of half a lime, 180 ml soda over ice. Sweeten to taste.
Cold Brew Tonic
1 pump concentrate, 60 ml cold brew, 150 ml tonic over ice, garnish with orange.
Behind Casca Minga.
A small team from Bremen turning a by-product into something valuable, together with farmers in Peru.
Paul Kukolka
Leads product development, quality and regulatory affairs. The drying technology is based on his master's thesis on cáscara drying.
Erik Ruge
Drives sourcing and the build-up of production in Peru, with a strong local network and fluent Spanish.
What hospitality often asks.
A free sample for your business.
Restaurant, bar, café, hotel or catering: become one of the first pilot venues: request a sample and try the flavours with no obligation. We'll be in touch shortly.
- Free & no obligation
- Reply usually within 24 hours
- A no-obligation price list comes with every sample