What do coffee and ethanol have in common? Well, Ethanol.
I cannot express how much I love coffee. The hot, wafting aromas, sharp acidity and ‘terroire’ (taste derived from the particular soil in which the bean is raised) all combine into one perfect package–along with the added bonus… caffeine and ethanol.
It still amazes me that 21st century advances have enabled us to use ‘waste’ feedstock leftovers and reuse them for a better purpose – providing us with homegrown and clean energy.
So, when roasting and producing the beans, a waste byproduct is generated called mucilage. Typically, this byproduct hurts the roasters/farmers economically because they have to pay to get rid of it. Well, some Colombian scientists have been able to figure out a process to generate ethanol from this waste. It’s not up to commercial production, but the technology keeps increasing and becoming more improved.
This advancement offers a multitude of positive feedback benefits: the byproduct is no longer an economic burden to dispose of, roasters/farmers can produce a clean fuel with recycled waste, and its clean nature protects our families’ health and well-being.
Succulent qualities aside, it’s important to recognize the niche sector in our food and beverage industry that produces coffee products. Alongside traditional agriculture producers, small, family owned businesses roast coffee beans throughout the Midwest –from Michigan to Iowa–providing local jobs, economic stimulus and vitality.
Check out Energy Digital’s site to learn more information on this developing homegrown fuel!