Celiac.com 07/30/2014 - Seattle resident and former Starbucks employee Dan Belliveau has launched what might be the perfect startup for a city steeped in coffee culture.
Belliveau’s, working with the company, Coffee Flour, has developed a way to mill the cherry pulp waste into a gluten-free, protein-rich flour. The process involves taking the cherry pulp that remains when coffee factories separate the fruit from the bean, and milling the pulp into a gluten-free flour.
"That's where IV started to take an active role in terms of doing lab analytics and creating a patent strategy so he's protected," Poppe said.
What do you think? Would you try gluten-free flour made from the husks of coffee beans?