The Zero Waste Coffee Project

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The extraction of aromas from cascara, the dried coffee fruit is a new way to make use from a coffee waste or by-product. The aromas are added to an alcohol to make a delicious aperitif.
Alcohol

La Cascara Aperitivo - An alcoholic drink with the aromas of the coffee pulp, Germany

April 1, 2024
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Alcohol

On the valorization of coffee by-products: solid state fermentation and distillation

November 4, 2021
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Alcohol

From pulper to bottle: GOOD VODKA made from coffee mucilage

January 12, 2022
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From pulper to bottle: GOOD VODKA made from coffee mucilage