TOKYO -- Kirin Holdings Co., Ltd.'s Institute for Future Beverage has successfully developed a fermented ingredient derived from coffee cherries*1.　By utilizing coffee cherries*1 —whose pulp and skin are often discarded—as a valuable material, we aim to contribute to the sustainability of coffee farms and reduce environmental impact. Furthermore, due to its ability to enhance body and aroma, this ingredient has shown potential to improve the drinking satisfaction of non-alcoholic and low-alcohol beverages. We will continue to explore effective approaches to address alcohol-related social issues.

*1 Coffee cherries are the red fruits of the coffee plant, and their seeds are used as the raw material for coffee.

1. Purpose and Background of the Development

After the seeds—used as raw material for coffee beans—are extracted, large quantities of coffee cherry pulp and peel are generated at production sites around the world, much of which is discarded. These parts contain high levels of compounds such as caffeine and polyphenols, raising concerns about their impact on ecosystems and environmental burdens such as water and soil pollution. While some regions have begun initiatives such as composting or using the dried skins as food ingredients*2, many regions continue to dispose them due to technical, economic, and regulatory challenges. In addition, global issues persist regarding the unstable income of coffee farms, stemming from factors such as fluctuating coffee prices and low productivity due to underdeveloped agricultural infrastructure. In Colombia in particular, an environmental tax is imposed on the disposal of coffee cherries, increasing the economic burden on farms. Against this backdrop, the Kirin Beverage Technology Research Center (now the Beverage Future Research Center) has been studying the effective use of coffee cherries since 2018.
*2 Examples include “Cascara” tea made from dried coffee cherry skins.

2. Development Details and Achievements

By applying Kirin’s proprietary wine aroma enhancement technology originally developed for wine, a new ingredient was created by fermenting juice extracted and concentrated from coffee cherries using lactic acid bacteria and yeast. This fermented material was found to enhance various sensory qualities—such as warmth, fermentation character, alcoholic impression, fruity notes, and richness—across a range of alcoholic and non-alcoholic beverages.

Adoption for “Kirin Tokusei” Brand

Based on preference survey results*3 using RTD*4 products, improvements in overall preference—such as ‘satisfaction’ and “premium quality”—were confirmed, suggesting potential to enhance drinking satisfaction. Consequently, we began adopting this ingredient for the RTD “Kirin Tokusei” brand. It is used in “Kirin Tokusei Melon Soda Sour (Limited Time Offer)” released in May 2025 and “Kirin Tokusei Mikan Cider Sour (Limited Time Offer)*5” scheduled for release on Tuesday, November 25.
*3 Company survey conducted in June 2024 among men and women aged 35-59 (n=90)
*4 Abbreviation for Ready to Drink. Alcoholic beverages that can be drunk immediately after opening.

Implications from a preference survey using non-alcoholic beverages*6

A survey using non-alcoholic beverages containing this ingredient confirmed “enhanced mouthfeel” and “improved flavor,” suggesting the potential to increase drinking satisfaction for non-alcoholic and low-alcohol beverages.
*6 Survey conducted in May 2023 among men and women aged 30-59 who desire authentic taste in non-alcoholic beverages (n=51)

3. Future Developments

· By utilizing coffee cherries—currently discarded—as a valuable ingredient and expanding their use, we aim to contribute to the sustainability of coffee farms through improved income, as well as to reduce environmental impact by cutting waste.
· Given that this material's characteristics—such as “enhanced mouthfeel” and “improved flavor”—have been shown to increase drinking satisfaction in non-alcoholic and low-alcohol beverages, we will explore its adoption in non-alcoholic and low-alcohol products as an effective approach to solving alcohol-related social issues.