The value of coffee should not end with the bean.

A product pathway that separates coffee pulp, husk, and other residues before deciding what can safely become food, feed, or soil input.

Representative editorial image — not documentary evidence of Siklus program participants.

Program context

Coffee by-products are often grouped together even though their safety, handling, and value pathways differ.

Not every coffee residue is safe for every use. Food-grade, feed-grade, and soil-grade materials require distinct handling, testing, and traceability from the start.

Program pathway

Food grade

Explore Teh Makara or cascara-style products only after food-safety requirements are met.

Feed grade

Consider tested material only after nutritional and safety assessment.

Soil grade

Explore compost, vermicompost, or soil amendment for suitable residues.

Dried coffee fruit skins beside a warm infusion and an unlabelled sample pouch — Representative editorial image — not documentary evidence of Siklus program participants.

What Siklus will test

Source and material separation
Moisture, storage, and contamination risk
Food and feed safety requirements
Buyer demand and viable processing cost

Explore a responsible product pathway ← All programs