Led · Series A · Mar 2026

Founded in 2022, Cellva Ingredients has developed CoffeeCoa, an ingredient made by extracting bioactive compounds from coffee parchment and silver skin and microencapsulating them for use in chocolate, bakery, beverage and nutrition products. The naturally sweet, antioxidant-rich powder offers manufacturers a stable, traceable and more sustainable substitute for cocoa, targeting both cost savings and reduced environmental impact. Cellva partners directly with regulated coffee producers in Brazil, operating close to origin for full supply-chain transparency. The company produced only gram-scale pilot batches in 2024 but plans to process about 2,000 tonnes of raw material this year as it moves into its first large-scale production cycle. A semi-industrial R&D and processing center with spray-drying capabilities is being set up in Manaus to support this scale-up. Commercially, Cellva is already shipping product to industrial bakery and chocolate processors in Brazil and is in active discussions with potential customers in Europe, Asia and the U.S. Management estimates CoffeeCoa could help the food industry save roughly $435 million annually, highlighting significant market potential.