Mucilago de café, also known as coffee mucilage, is a jelly-like substance found in the pulp surrounding coffee beans. It is a natural byproduct of the coffee bean processing method known as wet processing or washed processing. After coffee cherries are harvested, they undergo a series of steps to remove the outer skin and pulp, leaving behind the coffee beans.

The mucilage, which is sticky and rich in sugars, remains attached to the beans and is usually removed through washing during coffee processing. However, it is increasingly recognized for its potential as a valuable ingredient. Rich in antioxidants, vitamins, and other beneficial compounds, mucilago de café also offers potential health benefits. It's got 28 times more antioxidants than a mango, 9 times more than a pineapple, and 4 times more than a bunch of grapes. 

How come you haven't heard about it? Well, one of our founders was just as puzzled when they stumbled upon mucilago de café during a wild adventure in Colombian coffee farms.

Though this ingredient hasn't received the grand reception here in the good ol' US of A, and many coffee farms simply discard it, we were inspired by locals who ingeniously incorporated this upcycled ingredient into a variety of beverages. Recognizing its potential, we've kinda done the same for our products. Good for you, great for the planet.

Want to know more about the upcyling process? Visit our FAQ.