Cellva Ingredients takes a waste product from coffee farming — the husks left over after coffee beans are processed — and turns it into a food ingredient that can replace up to 70% of the cocoa in chocolate, baked goods, and drinks. The company sources husks from coffee farms in Bahia, Brazil, extracting and processing the compounds inside them into an ingredient it calls CoffeeCoa, giving food brands a lower-cost, more sustainable substitute for cocoa.
The company has raised USD $3.8 million (R$20 million) in a pre-Series A round led by DigiBoard, with participation from Air Capital and angel investor Rubens Pereira.
