CoffeeFlour is a new, nutrient-dense flour made from coffee cherries, usually discarded when harvesting coffee beans.
Every year, billions of pounds of coffee cherry fruit, a by-product of early-stage coffee production, are discarded.<sup>1</sup> Saving these cherries from rotting in heaps or being dumped into rivers, where they leak poisonous toxins into the environment, CoffeeFlour converts the cherry pulp into a nutrient-dense ingredient used to make breads, tortillas, sauces, and other foods.
Coffee farming normally offers just one pay check annually. But since the coffee cherry can be harvested year-round, the company provides coffee farmers with a yearlong source of income and empowers them with the means to create a new healthy food source.
Relevance of solution
When coffee cherries end up as waste, they become an environmental burden.2 At the same time, one in nine people in the world are undernourished.3 By diverting coffee cherries from polluting local rivers, and directing them instead to the dinner table, problems of food security and local pollution can be mitigated, creating healthier and more sustainable environments.
Triple Bottom Line
Making use of coffee cherries reduces the amount of toxic waste heaps in coffee-producing countries.4
By harvesting the cherries, coffee-farming communities can create a new, nutrient-dense food source with minimal additional labor.
By producing coffee flour, coffee-farming communities earn additional income, since the cherry can be harvested all year long.
- Hughes et al. “Sustainable Conversion of Coffee and Other Crop Wastes to Biofuels and Bioproducts Using Coupled Biochemical and Thermochemical Processes in a Multi-Stage Biorefinery Concept.” Applied Microbiology and Biotechnology. (2014)
- FAO. “Review of the State of Aquatic Pollution of East African Inland Waters.” (1981)
- UN. “Goal 2: End Hunger, Achieve Food Security and Improved Nutrition and Promote Sustainable Agriculture.” (2015)
- FAO. “Ochratoxin A Contamination in Coffee.” (Undated)