Ethiopia is turning discarded coffee husks into Hashara, a fruity, tea-like drink traditionally consumed in Ethiopian homes. 

Producers are now commercializing the beverage as a way to reduce waste and create additional income along the coffee value chain. At Moyee Coffee in Addis Ababa, the husks are dried, roasted and brewed before being filtered and chilled. The initiative aims to create economic value from a byproduct that farmers often discard or use as fuel. 

Experts say converting coffee husks into value-added products could create new economic opportunities while reducing agricultural waste.