The Zero Waste Coffee Project

Categories

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
•
Alcohol

From pulper to bottle: GOOD VODKA made from coffee mucilage

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

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

November 4, 2021
•