Opportunities and Constraints of Coffee Byproducts in Ethiopia: Review

Arabica coffee is the backbone of the Ethiopian economy, contributing 30-35% to the country’s foreign exchange income. The byproducts generated during both dry and wet processing methods have both positive and negative environmental impacts. Most negative impacts result from poor byproduct management and usage. The extent of coffee byproducts ranges from pulping red cherries to the leftover remnants after brewing coffee. These byproducts present enormous opportunities and challenges for eco-friendly use in coffee-producing countries like Ethiopia. The major objective of this study was to review and compile different findings and information related to the opportunities and constraints of coffee byproducts that contribute to a sustainable coffee production system. The major opportunities for coffee byproducts include both classical and modern approaches, such as sustainable agriculture, value-added products, renewable energy, and environmental benefits. However, if not managed appropriately, coffee byproducts can cause chronic environmental pollution that directly affects humans, animals, other organisms, and aquatic biodiversity. The constraints of coffee byproducts in Ethiopia encompass limitations in infrastructure, market access, education and training, and technologies. Generally, there is a research gap on the effective eco-friendly use and management of coffee byproducts. Investing in research on how to eliminate coffee byproduct waste through sustainable agriculture and value-added products can contribute to the sustainable development of Ethiopia’s coffee industry. Lastly, it fosters the development of a circular and green economy in coffee-producing countries like Ethiopia.