Maybe because I do a lot of writing in coffee shops (thanks, Quartermaine!), I’ve long been interested in the coffee industry. Many years ago, I wrote about Starbucks in my book Faith and Fortune. Last fall, I covered McDonald’s efforts to source sustainable coffee. And I’m currently reporting a story about Green Mountain Coffee (and looking for its former CEO, Bob Stiller, so if anyone reading has his email address, please pass it along).
Today, though, the topic is a startup company that intends to turn a waste product that piles up at coffee mills around the world into a new ingredient called Coffee Flour, which can be baked into cookies or brownies, combined with chocolate, worked into candy corn and used in a variety of gourmet recipes. This startup, called CF Global, has some impressive investors, including Intellectual Ventures, the company started by former Microsoft executive and renowned foodie Nathan Myrhvold, and two coffee industry giants, ECOM Agroindustrial Corp, a Swiss-based coffee millers and traders, and Mercon Coffee Corp, a trading firm with roots in Nicaragua. If CF Global gets traction, the company could help eliminate a pollutant (the coffee waste often gets into waterways), provide added income for coffee farmers and create a source of nutritious food for a hungry world.
My story ran today in Guardian Sustainable Business. Here’s how it begins:
Dan Belliveau is not a coffee guy. He is an engineer who has helped design factories for General Motors, Frito-Lay and Starbucks, among others. At the coffee giant, while helping to automate roasting and packing plants, he stumbled upon a big problem: coffee waste.
Specifically, Belliveau learned that billions of pounds of reddish pulp, known as coffee cherry, are left over after coffee beans are extracted from their shells. Some discarded pulp is used to make tea, some is worked back into the soil as fertilizer, but most of it piles up around coffee mills and pollutes nearby waterways.
Why, Belliveau wondered, couldn’t the waste be made into something useful?
His questioning eventually led him to invent coffee flour – a nutritious, gluten-free meal, made from coffee cherry, that can be baked into cookies, brownies, granola, candy corn and even chocolate. If coffee flour becomes a success, it could help solve an environmental problem, supplement the income of coffee farmers and deliver nutrition to a hungry world.
The story is generating a lot of, er, buzz. More than 2,000 shares on Facebook, as I write this. You can read the rest here.