Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids

•Saccharomyces cerevisiae was used to ferment coffee pulp.•Fermentation was investigated at laboratory scale and validated at pilot scale.•Fermentation increased chlorogenic acid content up to 400% in coffee pulp extract.•Sulfite at 0.5 wt% was selected to stabilize phenolics during the fermentation.•Use of ultrasounds was unable to enhance chlorogenic acid extraction.