Two years ago, Dan Belliveau hit upon the idea for a new product: Coffee Flour. A former director of technical services at Starbucks, Belliveau had learned about coffee production while designing and building roasting facilities. The process, he realized, resulted in lots of waste, which could be used.
The dried, roasted coffee beans we use to make our java are actually seeds that have been extracted from bright red fruit known as coffee cherries. Once farmers remove the beans, they are left with a huge amount of edible, nutrition-rich cherry pulp. In some countries the byproduct is dried and used to make tea, but, for the most part, it’s simply discarded and left to rot. Suspecting there must be a better way, Belliveau took it upon himself to create a rudimentary coffee berry flour and began experimenting. “My wife made some shortbread cookies and granola,” he says. “When it actually tasted good we thought, wow, we’ve got something here.”