Utilizing Coffee Pulp and Mucilage for Producing Alcohol-Based Beverage

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% 54.7% seed, 9.4% only obtained during the wet processing coffee. Musts prepared for all TSS (Total soluble solid) 18 °Bx fermentation was carried out 12–16 days until decreased 5 at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, sensory characteristics analyzed Methanol content, ester aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, structure, hue beverage from 335 mg/L, 70.58 ppm, 9.15 8.86 ABV%, 0.41%, 30.94 845.7 mg GAE/g dry extract, 440.7 QE/g 0.41, 1.71, respectively. An found superior an a in analysis. There is possibility developing fermented beverages coffee mucilage. However, further research necessary quality that