Challenges

agricultura cafetalera sostenible aplicando el modelo de economía circular.

In the Paucarbambilla community many residues of coffee pulp are generated. What we do is sell the coffee under a social brand and those profits are used to develop new business opportunities for coffee growers or improve their quality of life. The first project is to reuse the dried pulp of coffee to create a beverage based on coffee tea and exotic fruits from the Peruvian jungle. The other project is the water treatment of honeys generated by the washing of green coffee. the treated water is used to water plants or also as drinking water for consumption by themselves.

We believe that the environment is a sustainable model

Comments (2)

We're eager to hear your thoughts! Login / Register or Sign up to contribute.
How can this be improved?
Rebecca Ricketts - Challenge Initiator
  • Log in or register to post comments
  • Hello Elizabeth, thank you for taking the time to submit your idea. It does appear that used coffee grounds are incredibly versatile and it's interesting to hear how the Paucarbambilla community have benefited. I'd be interested to hear how you would see the organisers of large scale events and conferences creating similar opportunities?

    elizabeth palomino nolasco
  • Log in or register to post comments
  • thanks for the comments rebecca.
    the organizations that carry out events in the coffee sector have proposed to conduct research on the waste of coffee and the water of honey that is generated when washing parchment coffee because of the impact of this waste of water in the zones. I am completely sure that if we get to spread it with the support of the state and other organizations. This business model under the circular economy approach would be an alternative for all the communities worldwide that suffer from the low production of coffee and their income from the sale of their coffee is not enough to have a better quality of life. This project is born from the need to contribute to the development and sustainable growth of coffee under other business alternatives such as the use of its waste and water treatment. In my country these types of projects have not yet been disseminated due to lack of knowledge, but I know that they will be disseminated and will be scalable, creating opportunities for several communities that have this problem.