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SECTION II. APPLIED BIOTECHNOLOGY IN THE PHARMACEUTICAL INDUSTRY... 355standards. However, further research is needed to optimize these conditions and to explore additional fermentation parameters to establish a comprehensive process for manufacturing Cascara tea from Arabica coffee pulps from Son La, Vietnam. Optimizing these factors and creating a thorough process for Cascara tea production offers an environmentally friendly solution for reusing coffee byproducts and provides additional income for local farmers in Vietnam. Keywords: coffee pulp, Cascara herbal tea, fermentation, lactic acid bacteria, quality assessment.1. INTRODUCTIONCoffee is known as a drupe fruit with a soft outer layer that encases the seeds protected by a hard shell. Son La Province is well-known in Vietnam for its Arabica coffee, grown on over 20,000 hectares, accounting for 41.7% of the country%u2019s total Arabica plantation area [1]. The pulp of the coffee cherry, including the pulp and mucilage, is a byproduct removed during the wet processing and fermentation stages. Arabica coffee pulps, which constitute 45% of the total weight of the fruit, are often discarded and can harm the environment if not handled properly, as they contain compounds such as phenolic compounds, flavonoids, carbohydrates, %u2026 [2-4]. However, the coffee pulp is a promising raw material for recycling, leading to the development of new products for humans, such as bioactive compounds, supplements for cosmetics, pharmaceuticals, and food production; therefore, reusing Arabica coffee pulps not only helps protect the environment in Son La but also increases income for local farmers. One of the products made from coffee pulps is Cascara tea, also known in some places as sultana, qishr, or buno. Originating