Billions of pounds of coffee cherry pulp are produced each year as a byproduct 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, but is instead said to have "floral, citrus and roasted fruit notes" in its flavor. This gluten-free alternative is described as being "a nutritious and distinctly flavorful ingredient" that promises to bring social, environmental, and economic benefits to coffee growing regions. The company is currently running coffee waste-to-flour operations in Hawaii, Nicaragua, Guatemala, Mexico, and Vietnam, with more locations coming in the future. 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.