🌍 Project Overview

Baramouda collaborated with Cilantro, one of Egypt’s leading coffeehouse chains, to collect and recycle 17,000 kilograms of spent coffee grounds from 28 branches across Cairo and Giza. Instead of sending this waste to landfills, Baramouda transformed the residues into 5,600 kilograms of ornamental compost and 100 kilograms of mushrooms—creating a circular model that connects cafés, agriculture, and food production.