Coffee beans are actually seeds from the coffee plant's nutritious berrylike fruit, usually left to rot during the coffee-milling process. Now a company wants to turn that discarded berry pulp into flour. The result is gluten-free, with five times more fiber per serving than whole-grain wheat flour and more iron per serving than any grain or cereal in the USDA database. A serving of coffee-flour brownies has only a fraction of the caffeine buzz in a cup of coffee, and the taste is more like that of roasted fruit than java. The flour should be available in the US next year.