Billions of pounds of coffee cherry pulp are produced each year as a by-product of the global coffee industry, which often goes to waste, but one enterprising company is converting some of that into a flour that can be used as a nutritious alternative to grain-based flours. The aptly named Coffee Flour only has a tiny bit of caffeine and no coffee taste to it. The company is currently running coffee waste-to-flour operations in Hawaii, Nicaragua, Guatemala, Mexico, and Vietnam. The company’s founder, Dan Belliveau, refers to its product as a “found food” that can reduce waste while also generate more revenue for the growers. “The coffee cherry waste stream has historically been something that ‘had to be dealt with,’ as it takes a significant amount of property to store coffee cherry pulp throughout harvest time,” he says. Coffee Flour is advertised as containing more (per gram) iron than spinach and more fiber than whole grain wheat flour.