Page 46 - FoodFocusThailand No.242 June 2026

SMART
SMART PRODUCTION PRODUCTION

FROM COFFEE PULP WASTE TO HIGH-VALUE WINE:

INNOVATION THROUGH CO-FERMENTATION

OF TWO YEAST SPECIES

Coffee is one of the most popular beverages worldwide. The well-known coffee species include Coffea arabica
(Arabica) and Coffea canephora (Robusta). Estimated global coffee production is about 10 million tonnes
annually. Despite this high demand, the coffee industry generates a significant amount of waste. In particular,
only about 30% of the coffee cherry is extracted for beverages, leaving the remaining 70% as waste.

A coffee cherry is composed of the exocarp or Potential of Coffee Pulp for Wine and
epicarp (husk), mesocarp (mucilage or pulp), endocarp Fermented Beverage Production
(parchment), spermoderm (testa or silver skin), endosperm Recently in Thailand, coffee berries from processing have been
or albumen (the part prepared as coffee beans for utilized for tea production,; however, these products have not yet
beverages), and embryo. Three post-harvest processing gained widespread commercial popularity. Meanwhile, one of the
methods are commonly used to obtain coffee beans: dry, most popular value-added products from fruits is fruit wine or fruit-
semi-dry, and wet processing. Each method generates based beverages (e.g., sparkling wine). Producing these beverages
significant amounts of waste and by-products, particularly requires suitable raw materials such as fruit, fruit concentrate, sugar,
the husk and pulp of the coffee cherry. acids, and nitrogen sources. According to their chemical composition,
coffee husks and pulps—the primary waste products of post-harvest
From Coffee Waste to processing—are rich in carbohydrates, moisture, minerals, and
High-Value Bio-Resources proteins, with small amounts of tannins and anthocyanins. Notably,
In Thailand, coffee cherry waste is commonly discarded tannins and anthocyanins are essential components of red wine
into natural water sources or used as fertilizer. Recent (typically derived from grape skins and seeds) that impact its color,
studies have shown that coffee berries are rich in sugars, flavor, aroma, and mouthfeel. Hence, the chemical composition of
especially sucrose, glucose, and fructose. These sugars coffee berries meets the criteria for fruit beverage or wine production.
develop in the pericarp (husk, pulp, and parchment), Fruit wine processing includes must preparation, yeast
which is commonly discarded as waste during the fermentation, separation of the fermented juice (wine), maturation,
aforementioned post-harvest processing. Previous studies clarification, and pasteurization. Must preparation involves extracting
have found that mature coffee cherries contain high juice from the fruit or pulp, followed by amelioration (adjusting the must
concentrations of sugar, along with moderate amounts to achieve suitable physical and chemical properties for winemaking,
of proteins, lipids, and organic acids. These findings e.g., adding sugar, organic acids, or water). Fermentation is the
highlight the potential of coffee by-products as high-value process in which yeast (commonly Saccharomyces cerevisiae)
raw materials for future bio-based and food industries. converts sugars in the must to produce ethanol. The fermentation
Therefore, improperly discarding this organic- period and temperature also significantly impact the sensory quality
rich material can cause severe pollution, which is of the final product. After fermentation, the wine or fermented juice
environmentally detrimental and poses risks to human is separated from the mash via filtration. Maturation, adjustment,
health (e.g., vertigo, irritation, nausea, and respiratory and blending stages are performed to elevate the quality of the
issues). Considering these environmental and health finished product, as fresh wine is typically harsh and yeasty. A
hazards, and in alignment with the Bio-Circular-Green clarification step is necessary when the product is not clear after
(BCG) economy model and the Sustainable Development racking and maturation. Lastly, pasteurization is performed to prolong
Goals (SDGs) models, utilizing waste from coffee shelf life and prevent wine spoilage after packaging. Additionally,
processing (e.g., coffee pulp) is crucial for surrounding preservatives like potassium metabisulfite (KMS) may be added.
communities and the natural habitats of coffee plantations.

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