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01 · CASCARA LEMON
Cascara, lemon and Swiss water: a refreshing discovery.
A simple meeting: cascara infusion, Swiss water, Italian lemon juice and agave syrup. Our Cascara Lemon brings the Ethiopian discovery into a refreshing bottle, served cold or used as an ingredient in a mixed drink.
From Switzerland to the world, we want to give this energy a new form: natural ingredients, curiosity and a drink that brings people and cultures together.
30–45 mg of caffeine per bottle or DIANAE-specified serving, according to the founder.
A laboratory report is available; the value does not automatically apply to every infusion or coffee blend: quantity and preparation matter.
A new form. Still to come.
The new can is a concept and is not available. The renderings imagine a new chapter for DIANAE; ingredients, doses and statements on the artwork are fictional and untested, not a confirmed recipe.
The 80 mg and curves on the rendering do not describe the DIANAE bottle: the stated bottle or serving figure is 30–45 mg. The concept does not substantiate the claims printed on the packaging.
02 · Ground cascara
Once upon a time, there was coffee.
Then we looked beyond the bean, towards the fruit around it. Ground cascara comes from the sun-dried skin and pulp of Coffea arabica: Ethiopian raw material, ground at low temperature in Switzerland.
Cascara Espresso is our small act of rebellion: a transparent, reddish-brown drink with its own character. You can also combine ground cascara and ground coffee in a portafilter or with other methods, exploring new balances of flavour.
DIANAE · CASCARA ESPRESSO · REAL PHOTOGRAPHYFrom portafilter to cup.
From portafilter to cup, captured in authentic photographs. On desktop, the composition also shows DIANAE Cascara J beside the portafilter espresso machine: real images, no AI reconstruction.
Before extraction: ground cascara in the portafilter.
DIANAE · REAL PHOTOGRAPHYA real moment from everyday life.
Ground Cascara J, a cup and a Bialetti moka pot: an original photograph, not a rendering.
Change the method. Discover another character.
Filter and Chemex to explore aromas and clarity.
French press for an infusion adjusted to your taste.
Moka for a familiar ritual with a different ingredient.
Portafilter for Cascara Espresso or coffee blends.
DIANAE · CHEMEX · REAL PHOTOGRAPHYFilter and Chemex, photographed for real.
A real photograph of DIANAE ground cascara during Chemex preparation: the gesture, the ingredient and the original pack in one image.
DIANAE · FRENCH PRESS · REAL PHOTOGRAPHYFrench Press, step by step.
A real image showing the tools and the ground cascara before infusion: a simple way to present the French Press preparation.
Follow the pack and equipment instructions rather than guessing how much to use or how tightly to pack it: grind and dose change extraction. There is no universal recipe here, and coffee blends have a different caffeine content.
03 · Loose cascara
The dried fruit, time for an infusion.
The skin and pulp of the coffee fruit, sun-dried: loose cascara is prepared as an infusion. Start with a teapot, filter, tea infuser or French press, following the quantities and steeping times on the pack.
Mo is fruity, sweet and slightly bitter, with notes of strong black tea and a hint of coffee.
J is herbal and fruity, reminiscent of mate, with a sweeter note and a hint of coffee.
A look at the 2023 tastings.
Men
Age
Liking · 0–100%
18–30
69%
30–40
90%
40–50
59%
50–60
67%
60+
14%
Women
Age
Liking · 0–100%
18–30
80%
30–40
57%
40–50
41%
50–60
38%
60+
18%
See the results of the 136-person tasting. Historical tasting results; separate from new online poll votes.
95% do not know what cascara is, while 74% of respondents like the product: this suggests that limited awareness, more than taste, could be the main barrier to adoption.
