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A new and innovative product! The billions of coffee beans that are processed each year to create our lovely coffees are surrounded by a cherry. This fruit is discarded once the coffee bean has been extracted and is often dumped in rivers or left to rot in huge heaps so the company CoffeeFlour® invented something to do with it! Something to benefit all.
For farmers and families in coffee growing countries, it will create sustainable jobs and a new revenue source in some of the poorest areas of the world. For the environment, it will remove botanical waste from streams and soil, strengthening the land and lives of the people and species there. And for the rest of us, it will add a nutritious and distinctly flavorful ingredient to the global menu.
CoffeeFlour® have a passion for coffee, for the people, and communities who grow it so finding a use for that discarded fruit became their purpose. They pioneered a process that converts this coffee byproduct into a nutrient-dense new super-ingredient they call coffee flour.
Coffee fruit is packed with nutrition and is taken and milled into one of the most uniquely dynamic alternative gluten free flours out there.
It contains more protein per gram than fresh kale, more iron per gram than fresh spinach, more fibre than wholegrain wheat flour, more potassium per gram than two bananas and is lower in fat than coconut flour.
Coffee flour is an incredibly versatile ingredient. Surprisingly, it doesn’t taste like coffee but rather expresses more floral, citrus and roasted fruit-type notes. Use to create things like bread, cookies, muffins, squares, brownies, pasta, sauces, beverages, and so much more. The flour is not caffeine dense and in a typical recipe, there is less than found in a cup of coffee.
Coffee Flour is in production in 3 continents. Our flour is from Nicaragua.
For more information visit www.coffeeflour.com