Some farmers are using coffee berry to create coffee fruit alcohol, a type of alcoholic beverage. Actually, East Africa coffee producers have made coffee fruit alcohol for hundreds of years, and called it Cascara.
To make Cascara, the coffee berry is first harvested and then processed to remove the outer layers. The pulp is then fermented with yeast and sugar, similar to how wine is made from grapes. The resulting beverage can be sweet or dry, depending on the amount of sugar added during the fermentation process.
Cascara has a unique flavor that is different from traditional wine or beer. It is often described as fruity, with a slightly tart and sweet taste. The alcohol content can vary depending on the specific recipe and fermentation process used.
Cascara is not as commonly produced as other types of alcoholic beverages, but it has gained popularity in recent years as a specialty drink. It is sometimes served as a dessert wine or paired with cheese or chocolate. Additionally, some producers are experimenting with using coffee berry alcohol as a base for cocktails and other mixed drinks.
