Coffee husks as a raw material for tea production: potential and challenges

Coffee husk, an abundant by-product of the coffee agroindustry, has at-tracted interest as a raw material to produce teas due to its rich composition of bioac-tive compounds. This study aimed to explore the potential of coffee husk in the devel-opment of functional and sustainable beverages, considering its relevance to the Unit-ed Nations Sustainable Development Goals (SDGs). A critical literature review was conducted on the composition of the husk, highlighting its average contents of caffeine (0.8–1.5%), trigonelline (0.5–1.2%), and polyphenols (8–12%), along with the presence of chlorogenic acids with antioxidant properties. The review showed that these com-pounds provide nutraceutical properties to the tea, enhancing its value and supporting its introduction into innovative beverage markets. However, challenges such as the lack of specific regulations, technological limitations in processing and drying, and the need to establish efficient supply chains were identified. It was found that the use of coffee husk may contribute to responsible consumption and production (SDG 12), waste reduction (SDG 15), and income generation (SDG 8), particularly in coffee-producing countries like Brazil. In conclusion, coffee husk utilization represents a viable alternative for agro-industrial sustainability by integrating innovation, waste valorization, and socioeconomic development.