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 part two of this exclusive two-part series, Dr Steffen Schwarz examines new applications for the entire coffee cherry, categorising and valorising “cascara,” and how exploring the potential for coffee cherries should not be a side issue.

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