Global coffee production delivers over 23 million tons of waste annually, estimating 0.2 and 0.5 tons of coffee pulp and coffee husk by 1 ton of coffee produced by wet and dry processes, respectively, and 8 kg of silverskin by 1 ton of roasted beans [6; 7]. Even though the abovementioned coffee by-products have been traditionally used for low-value applications such as animal feed or composting for soil fertilization, coffee waste is liable to end up in landfills where it usually is spontaneously decomposed, producing unpleasant smells and acidic leaches able to damage the neighboring soil by lixiviation. It also releases greenhouse gases with a direct impact on climate change, alongside harming soil and water sources when these by-products are dumped into streams because of their cytotoxic and ecotoxic effects [8]. Moreover, they are known for their remarkable resistance to natural degradation, involving long residence periods, resulting in a severe environmental and even energetic impact. Such circumstances raise awareness and inspire the scientific community to research valorization strategies, which minimize the coffee agro industry's environmental and energetic impacts and could produce added-value products following circular economy principles [9]. Thereby, novel application outcomes could result in economically gainful opportunities for coffee agro-industry stakeholders through the direct marketing of added-value products. Furthermore, the valorization of coffee waste can contribute to the diversification of income streams for coffee farmers, reducing their dependence on volatile commodity prices [10]. This can help to enhance the stability and resilience of coffee-producing regions, particularly in developing countries where coffee production is a significant source of income. The economic potential of coffee waste is further supported by the growing demand for sustainable and healthy products in the global market [11]. Biorefinery strategies for coffee waste are gaining importance as a means to reduce this environmental impact while generating economic value [12]. Using coffee waste to produce functional food ingredients and nutraceuticalists offers a sustainable solution to the waste problem while creating a value-added product with potential health benefits [13]. Over the last few years, scientific research has demonstrated that coffee waste still contains valuable compounds, including carbohydrates, proteins, lipids, and bioactive compounds such as dietary fiber, phenolic compounds, and caffeine. Following the scientometric analysis published by [PERSON] et al. [6], the annual scientific production has experienced a notable rise since 2010, with the highest rate of publications for coffee husk and coffee pulp by-products in recent years. The most renowned biorefinery valorization strategies approached to date are directed at the coffee by-products' microbial transformation; their environmental applications as sources of biosorbents, biopesticides, or fertilizers; their transformation into biofuels from thermochemical processing such as syngas or biodiesel; their contribution to producing sustainable materials such as ceramic aggregates or food packaging substitutes; or their bioactive compounds exploitation [6]. Within the latest news, their use as bioactive ingredients for food and nutraceuticalists formulation from both raw materials and their extracts seems one of the most comprehensive applications with greater growth prospects, with a doubtless sustainable benefit for human health because of their evidenced useful properties. In addition, the production of such food-like products from coffee waste offers a unique selling proposition for companies seeking to meet the worldwide demand for sustainable and healthy products. Validation of the new products derived from coffee by-products is essential to ensure their safety, efficacy, and market acceptance [14].