[Alextigtig]

What's funny about how SB is going about this is as another flavor syrup to add to lattés. That way, the flavor is about as masked as any hazlenut cream they dump into a frappuchino. It's too bad, because cafes that sell exclusively cascara-based drinks can actually churn out some really decent stuff, but SB's "cascara foam" is more like a fancy way to brand some flavored sugar.

IMO, where the debate really gets interesting is how cascara might shift the balance of direct trade relationships: because so many farmers rely heavily on cooperatives to purchase high-volume dry milling equipment, farmers almost always act cooperatively with their coop. However, because cascara is something that individual farmers can make without expensive machinery, it might start to fracture the thousands of coffee coops that make up lots of the source-level industry.