Lecture Description
In this presentation, we will explore the potential of coffee by-products within the bioeconomy, addressing how to convert agricultural residues into valuable resources for various industries. Coffee production generates large volumes of by-products, such as pulp, mucilage, parchment, and grounds, which can have applications in sectors such as food, cosmetics, pharmaceuticals, and energy. Each of these materials offers opportunities for a circular, low-carbon economy, contributing to sustainability and new sources of income for producers and rural communities.
We will discuss recent studies and success stories on the extraction of antioxidants, fibers, biofuels, and biofertilizers derived from coffee, showing how innovation in by-product valorization can meet the demand for greener and more sustainable products. The talk will provide attendees with an understanding of the market trends and emerging technologies that are transforming the coffee sector, as well as insights into the positive economic and environmental impact these developments can offer in the context of the global bioeconomy.
This session is aimed at researchers, industry professionals, and entrepreneurs interested in sustainable solutions and innovative business models in the coffee sector.
Date: April 25, 2025
Time: 10:15am - 11:15am
Location: Room 352DEF
Category: Sustainability
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Andrés Felipe Bahamón Monje (he/him)
Master in Coffee Science & Technology, Surcolombiana University
Andrés Felipe Bahamón Monje is a researcher at the Centro Surcolombiano de Investigación en Café (Cesurcafé) of the Universidad Surcolombiana and a professor in the Agroindustrial Engineering program. His work focuses on post-harvest, quality, and valorization of coffee and cocoa by-products, with a special interest in fermentation, drying, and transformation processes. He has led national and international research projects financed by the General System of Royalties and has collaborated with international institutions in applied research. His experience in physicochemical, sensory, and encapsulation analysis has allowed him to contribute to the development of innovative products and strengthen sustainable coffee growing.