New biscuit is made with flour from the husk of fine coffees

The University of Brasília (UnB) has filed a patent request for a cookie recipe made with flour from Amazonian Robusta coffees (Coffea canephora). The product replaces about 30% of traditional flour and becomes a healthier and viable option for consumers who follow balanced diets due to its higher fiber, antioxidant, and caffeine content. This innovation also opens up a new and promising market for coffee husks, which have been primarily used as fertilizer in Brazil. The study, developed over two years, is the result of a partnership between the educational institution and Embrapa Rondônia (RO). According to Embrapa researcher Enrique Alves, the husks of coffees classified as fine, with more than 80 points in the Specialty Coffee Association (SCA) evaluation, are noble inputs with a very rich sensory and nutritional diversity, sometimes even superior to that of the beans. "However, in Brazil they are mainly used as fertilizer," he explains. In addition to meeting the SCA's ...