Innovative new way to use waste cherry pulp

If you’ve read our blog on the journey of a coffee bean then you’ll know that coffee beans grow inside the cherries on the evergreen coffee trees. After harvesting, the beans are removed from the cherries, and the cherry pulp becomes a waste product, which is a shame as the pulp is actually rich in fibre and nutrients.

The former director of technical services at Starbucks, Dan Belliveau, set about to find a way to make use of this waste cherry pulp and help the coffee farmers. He and his wife experimented firstly by making baked goods with the pulp, before moving on to milling flour from the discarded cherries. This ‘coffee flour’ is great news for the baking world:

  • It is 100% gluten free
  • It is made up of 55% fibre
  • It contains three times more iron than spinach
  • It contains three times more protein per gram than kale
  • It contains five times more fibre than wholegrain flour

Don’t worry, it won’t make your baked goods taste of coffee! According to Belliveau it has a sweet flavour, similar to dried fruit. And as for caffeine content, well you won’t be getting a hit from a coffee flour cupcake! You’d need to eat around 16 slices of bread, made with 20% coffee flour, to get the same caffeine hit as one cup of coffee. By making use of the parts of the coffee plant that are usually discarded, coffee flour is great news for coffee lovers, coffee farmers, and the environment.

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