How One Woman Has Saved Over 3 Tons of Waste From Coffee Scraps


Fifteen years ago, Aida Batlle left Nashville for her childhood home on the rugged slopes of El Salvador’s Santa Ana Volcano to help manage her family’s struggling coffee farm. Even though she’d spent most of her life in the U.S. and had no coffee-growing experience, Batlle was determined to use her background working in the sustainable-food industry to make the fifth-generation farm prosper again. One day while she was in the coffee lab, an intriguing smell wafted inside from the coffee waste pile: “I thought it was hibiscus and tamarind,” she remembers. That aroma was from the pulp of coffee cherries, called cascara.

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