The evolution of coffee has witnessed many stages, some of which we do not even know today, but from writings. One has luckily continued to be used throughout the centuries and is becoming increasingly popular in the western world of coffee. In South America it is known as cáscara (peel), while in Yemen it is mixed with spices and called Quishr or Kishr. The fruit flesh (pulp) is dried out and later infused in water, just like tea leaves. Yesterday I FINALLY was able to experience this coffee and its taste at the Blue Bottle Coffee in Chelsea, New York.
Several times I read about this coffee having the taste of prune juice, but it apparently depends heavily on the type of coffee used and also on its preparation. My cáscara was very much like a well rounded fruit tee. Clearly fruity, not at all sweet, although the coffee flesh is dried in its very ripe state.