Coffee fruits are similar to cherries, with colors ranging from yellow to red when ripe. The visible components of the coffee cherry are: the outer skin, the pulp also called cascara (about 60-70%) and the coffee bean, which is in turn wrapped in a silver foil and a yellowish-brown parchment.
The pulp of the coffee cherry or cascara surprisingly does not taste like coffee, but a fruity aroma. Cascara is between tea and coffee: it comes from the coffee tree, contains 4-8 times less caffeine. It is traditionally dried and infused as a "tea".
Cascara is rich in antioxidants, including chlorogenic acid and other polyphenols. Some antioxidant-capacity lab tests (such as the ORAC assay) have rated cascara highly, but ORAC measures antioxidant activity in a test tube, not proven health benefits in the human body - the USDA withdrew its own ORAC database in 2012, citing a lack of evidence linking these lab scores to real health outcomes. Treat any specific ORAC ranking or comparison to other foods as a curiosity rather than a health claim.