When you make coffee, you only use 0.2% of the coffee's nutrients. Only the coffee aroma ends up in the coffee you drink.
The remaining 99.8% are disposed as coffee grounds.
That is a waste of resources!
Instead of disposing the coffee grounds, Beyond Coffee collects it. We use it to grow delicious oyster mushrooms. Because the oyster mushroom loves coffee grounds.
Who is Beyond Coffee?
Holger Winsløw Larsen
Thomas Harttung is a senior activist, farmer and co-founder of Beyond Coffee.
Tobias Lau is a junior activist, ethnologist and co-founder of Beyond Coffee.