He started a business with coffee pulp that no one asked for.

If you are familiar with "coffee", you will probably know that coffee trees produce fruit. After the peel and fruit are removed by washing and sunlight, the remaining seeds are the coffee beans that are really used to make coffee.

As a result, there are mountains of fruit and peels left in the process of obtaining coffee beans, of which a small number of coffee farmers use them as fertilizer and, more often, throw them away as garbage. There are also a very small number of people in South America and the Middle East who use the peel to make or make tea, similar to herbal tea, but not worth mentioning in the face of the huge waste.

Dan Belliveau, a former Starbucks engineer, looked for waste in coffee making, but it wasn't until he started running another coffee supply chain that he noticed that the piles of fruit might be the least overlooked part of the time.

In order to solve this problem, Dan came up with a plan to grind the dried fruit into a pure powder without bone glue, which can be used like flour to make spaghetti, cookies, muffins and bread. It can also be used as seasoning powder to make sauces and so on. And start a business called CoffeeFlour.

In fact, the skin of ripe coffee fruit is red and looks like cherries, so it is also called coffee cherry (coffee cherry). The flesh is a little sweet, and in the coffee garden, growers use coffee fruit as a natural snack. The pulp begins to rot within hours of picking and separating the coffee beans, so it has been rarely used.

CoffeeFlour collects the pulp within this time frame and uses a new process they have developed to deal with it, including stabilization, drying and grinding.

Dan means finished powder.

It doesn't taste like coffee, but it is similar to flowers, oranges and baked fruits, so it is suitable for bread, cookies, seasoning sauces and so on. At the same time, their research found that the powder is extremely nutritious and contains more iron than spinach, more dietary fiber than whole grains, and more potassium than bananas.

A chocolate company in Seattle uses this coffee fruit powder to make chocolate bars to add new flavors and to some extent neutralize the natural bitterness of chocolate.

According to Dan, "this is not a trivial matter, this small change can make a big difference." For coffee farmers, selling coffee fruits that used to be waste can bring them an extra and considerable income. Around this new product, a series of jobs have been created-such as transporting coffee pulp, even a large sack is much lighter than coffee beans and is suitable for both men and women on the plantation.

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