What the coffee world has long called “waste” may in fact be one of its most promising raw materials: a fragrant, fibre-rich, bioactive fruit matrix capable of changing farmer income, beverage innovation, food technology and the ecological logic of coffee itself. In this new two-part series, Dr Steffen Schwarz explores new applications for the coffee cherry, not just the bean, which expands sustainable opportunities within the coffee supply chain while increasing producers’ profitability by creating new revenue streams.

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