I was raised on a sustainable, organic fruit farm in the remote far reaches of northern Wisconsin. Our family grew apples, raspberries and blueberries and were taught to value the environment…
Keep Reading →
Over 20 million tons of coffee fruit waste is generated each year. If the coffee cherries are left to rot in the fields they can generate more than 15 million tons of CO2e (carbon dioxide equivalent). In addition, there is potential for the coffee fruit to leach dangerous mycotoxins into water ways and the soil. Upcycling the coffee fruit reduces this impact and improves the environment in a sustainable way.