Coffee cherry fruit husk flour for baking

Dhr. Seven, CC Liu, Imogen, Dev (eds.), Wisdom Quarterly; Jenny Neill (sprudge.com, 4-18-14)

Coffee cherry fruit husks (Jansen)

"Flour" made from coffee fruit? Who even knew coffee came from fruit? But, yes, flour for baking can be made from the byproduct of coffee bean harvesting. It's gluten-free, has protein, is best mixed with other flours.

Moreover, it's highly nutritious, only mildly caffeinated (depending on serving size), and it's environmentally conscious.

It's a fine powder like a bitter cocoa that makes a dense product (CoffeeFlour.com).

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I'm already a coffee drink addict.

It's made from the coffee cherry pulp left over from green coffee processing. A crazy sounding idea to be sure, it is something that got a number of news outlets quite excited when it was first launched in 2014.

This is more than just a health-food craze. It might also be a capitalist move to maximize profitability. CoffeeFlour.com founder Dan Belliveau has big plans to reshape the environmental and economic impacts of the coffee supply chain.

 

Big plans with big backers, including Intellectual Ventures, the massive intellectual property and R&D firm founded by Nathan Myhrvold (co-creator of the landmark Modernist Cuisine), and industrial coffee supply chain heavyweight ECOM Agroindustrial Corp. Ltd and Mercon Coffee Group. Sprudge.com sat down with Belliveau to hear more about the Coffee Flour story. More

Chocolate (Theobroma cacao) comes from the bitter roasted seed of a nice fruit.