Where cascara is the fruit, pergamino miel is the parchment. From Bolivia, this is the dried mucilage of the coffee cherries, which is shed after the "honey processing" of the coffee. Versatile as a tea, or in syrups, sodas, shrubs, vinegar, beer... you get the point.
It's even sweeter, smoother, and dare say honey-like. Deserves the other spot on your shelf.
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