Japanese Innovation Transforms Coffee Cherries into a Sustainable Ingredient Enhancing Flavor and Quality
Tokyo – Qahwa World
In a major step toward sustainable beverage innovation, Kirin Holdings Co., Ltd. has announced the development of a fermented ingredient made from coffee cherries, transforming what was once agricultural waste into a high-value product that enhances both body and aroma in beverages.
The breakthrough, created by the company’s Institute for Future Beverage, aims to support coffee farm sustainability, reduce environmental impact, and improve the experience of non-alcoholic and low-alcohol drinks, addressing broader social concerns around alcohol consumption.
From Waste to Resource
Each year, millions of tons of coffee cherry pulp and peel are discarded after bean extraction. These by-products, rich in caffeine and polyphenols, pose environmental risks when left untreated. Kirin researchers applied their proprietary wine aroma enhancement technology to ferment concentrated coffee cherry juice with lactic acid bacteria and yeast, creating an ingredient that adds richness, warmth, and fruity depth to a wide range of beverages.
Supporting Coffee Farmers
The innovation not only reduces waste but also helps increase farmers’ income in producing countries. In Colombia, for instance, where disposal of coffee cherries incurs environmental taxes, the new approach offers a sustainable solution with both economic and ecological benefits.
Kirin’s Beverage Future Research Center has been studying ways to utilize coffee cherries since 2018, focusing on turning underused coffee by-products into sustainable resources.
Commercial Use and Sensory Benefits
Tests revealed that beverages using this fermented ingredient scored higher in satisfaction, flavor quality, and premium perception. The company has incorporated it into its “Kirin Tokusei” line of ready-to-drink (RTD) beverages — starting with the Melon Soda Sour launched in May 2025, followed by the Mikan Cider Sour, set for release on November 25, 2025.
Further studies on non-alcoholic drinks also confirmed enhanced mouthfeel and richer flavor, suggesting strong potential in the expanding low- and no-alcohol market.
Looking Ahead
Kirin plans to expand the use of this fermented ingredient across its beverage portfolio, positioning it as a key component of its sustainability strategy.
“By transforming discarded coffee cherries into something valuable, we’re not only reducing waste but also creating a positive impact for farmers and the environment,” said Sayaka Tsuji, researcher at Kirin’s Institute for Future Beverage.
This initiative supports the company’s Kirin Group Vision 2027, which seeks to make Kirin a global leader in Creating Shared Value (CSV) — combining innovation, sustainability, and community benefit.
