Coffee flour: How innovators turned a waste product into a superfood
Seattle chef Jason Wilson is working with a new ingredient: coffee flour. Made from the pulp left behind after a coffee-bean harvest, the flour is highly nutritious and a potential game-changer for the economies of coffee-growing countries. Coffee flour is the brainchild of engineer and founder Dan Belliveau, who was familiar with the pulp left over after coffee beans are harvested from the coffee cherry. While the pulp can be used for fertilizer, much is just left to rot. Dried instead and ground into an antioxidant-rich powder, it yields more iron per gram than fresh spinach and more fiber per gram than whole-wheat flour, by their calculations.