Proposal for the Sustainable Assessment of Waste Generated in Coffee Bean Production and Processing

Abstract

Coffee is an important agricultural product with origins spanning over a thousand years, and today it stands out both for its high commercial value and widespread consumption. Coffee, belonging to the genus Coffea within the Rubiaceae family, has approximately 80 species, but production is largely concentrated on Coffea arabica (Arabica) and Coffea canephora (Robusta). The process of processing coffee cherries into roasted beans generates a significant amount of by products such as husk, pulp, and coffee skin. These by products account for more than half of the coffee fruit and generate millions of tons of waste each year. Furthermore, the solid residues left behind after preparing the coffee beverage also constitute a significant amount of waste. This waste causes serious environmental problems; it increases greenhouse gas emissions and leads to the waste of natural resources. Therefore, the recovery and recycling of coffee by products stands out as an important strategy for environmental sustainability.

Research shows that coffee byproducts can be utilized in many ways, including as a source of dietary fiber and antioxidants in functional food production, in biofuel production in the energy sector, as an organic fertilizer in agriculture, as an alternative raw material in the construction sector, and as a moisturizing additive in cosmetics. Furthermore, addressing coffee by products through circular economy and biorefinery approaches creates significant opportunities for reducing waste, increasing resource efficiency, and developing high value-added products.