Kirin Develops Fermented Coffee Cherry Ingredient to Enhance Beverage Quality and Promote Sustainability

Kirin Holdings Co., Ltd. announced that its Institute for Future Beverage has successfully developed a unique fermented ingredient derived from coffee cherries*1 — the red fruits of the coffee plant whose seeds are used to produce coffee. By transforming what is typically discarded—coffee cherry pulp and skin—into a valuable material, Kirin aims to support the sustainability of coffee farms, reduce environmental impact, and create new possibilities for both alcoholic and non-alcoholic beverages.

The newly developed ingredient not only enhances the body and aroma of beverages but also shows potential to improve drinking satisfaction, particularly in non-alcoholic and low-alcohol products. Through this innovation, Kirin seeks to address alcohol-related social issues while contributing to a more sustainable beverage ecosystem.

1. Purpose and Background of the Development

Every year, vast amounts of coffee cherry pulp and peel are generated during coffee bean production around the world. After the seeds are extracted for coffee, these by-products—rich in caffeine and polyphenols—are often discarded, raising concerns about their environmental impact. When left untreated, they can pollute water and soil, harming local ecosystems.

While some regions have made efforts to repurpose these materials, such as producing compost or making “Cascara” tea from dried coffee cherry skins*2, many coffee-producing areas still face barriers such as lack of technology, high processing costs, and regulatory restrictions.

Additionally, the economic instability faced by coffee farmers remains a pressing issue. Coffee prices fluctuate greatly, and limited agricultural infrastructure in some countries leads to low productivity. For instance, in Colombia, coffee farms are required to pay an environmental tax when disposing of coffee cherries, adding financial pressure to already struggling producers.

Recognizing this challenge, the Kirin Beverage Technology Research Center (now the Beverage Future Research Center) began research in 2018 to explore the effective use of coffee cherries as a sustainable and value-adding ingredient.

*1 Coffee cherries are the red fruits of the coffee plant. Their seeds are used to produce coffee beans.
*2 Examples include “Cascara” tea made from dried coffee cherry skins.

2. Development Details and Achievements

Kirin applied its proprietary fermentation and aroma enhancement technology—originally created for wine—to coffee cherry juice extracted and concentrated from the fruit’s pulp and peel. By fermenting this juice with lactic acid bacteria and yeast, the company successfully developed a new ingredient capable of enhancing a beverage’s sensory qualities.

This fermented material contributes warmth, richness, fruity notes, and a pleasant fermented aroma to both alcoholic and non-alcoholic beverages. It also adds a sense of depth and body, creating a more satisfying drinking experience.

Adoption in the “Kirin Tokusei” Brand

The new ingredient has already been introduced into Kirin’s “Tokusei” brand of ready-to-drink (RTD) alcoholic beverages. Based on preference surveys*3 conducted among consumers aged 35–59, participants reported improvements in overall satisfaction and a perception of “premium quality.”

Encouraged by these results, Kirin incorporated the fermented coffee cherry ingredient into two “Kirin Tokusei” products:

• Kirin Tokusei Melon Soda Sour (Limited Time Offer) – launched in May 2025
• Kirin Tokusei Mikan Cider Sour (Limited Time Offer) – scheduled for release on November 25, 2025

These products highlight how the ingredient can elevate taste and mouthfeel while promoting sustainable sourcing practices.

*3 Company survey conducted in June 2024 among men and women aged 35–59 (n=90).
*4 RTD (Ready to Drink): Alcoholic beverages that can be consumed immediately after opening.

3. Findings from Non-Alcoholic Beverage Research

A separate consumer study*6 using non-alcoholic beverages containing the fermented coffee cherry ingredient found notable improvements in “mouthfeel” and “flavor.” Participants described the drinks as richer and more satisfying, suggesting that this ingredient can also help enhance the taste of non-alcoholic and low-alcohol beverages.

These findings are particularly meaningful in the context of growing global interest in health-conscious lifestyles and the demand for flavorful, alcohol-free alternatives. The study supports Kirin’s broader goal of providing beverages that deliver an authentic drinking experience without relying on alcohol content.

*6 Survey conducted in May 2023 among men and women aged 30–59 seeking authentic taste in non-alcoholic beverages (n=51).

4. Future Developments

By transforming discarded coffee cherries into a high-value ingredient, Kirin aims to reduce agricultural waste and support coffee farmers through new income opportunities. Expanding the use of this fermented material across beverage categories aligns with Kirin’s sustainability commitments and environmental goals.

Moreover, the company envisions this innovation as part of its ongoing effort to address alcohol-related social issues. By improving the quality and satisfaction of non-alcoholic and low-alcohol drinks, Kirin hopes to encourage responsible consumption and provide more appealing beverage choices for consumers worldwide.

5. Developer’s Perspective

Sayaka Tsuji from the Institute for Future Beverage, Research & Development Division, emphasized the project’s broader impact:

Our goal was not only to create a delicious ingredient but also to bring new value to something that was previously considered waste. We believe this technology will support both people’s enjoyment of beverages and the sustainability of coffee-producing communities.”

Her full comments on the development and its background are available on note, Kirin’s online publication platform.

About Kirin Holdings

Kirin Holdings Company, Limited (TOKYO:2503) is an international company that operates in the Food & Beverages domain (Food & Beverages businesses), Pharmaceuticals domain (Pharmaceuticals businesses), and Health Science domain (Health Science business), both in Japan and across the globe.
Kirin Holdings can trace its roots to Japan Brewery which was established in 1885. Japan Brewery became Kirin Brewery in 1907. Since then, the company expanded its business with fermentation and biotechnology as its core technologies, and entered the pharmaceutical business in the 1980s, all of which continue to be global growth centers. In 2007, Kirin Holdings was established as a pure holding company and is currently focusing on boosting its Health Science domain.
Under the Kirin Group Vision 2027 (KV 2027), a long-term management plan launched in 2019, the Kirin Group aims to become “A global leader in CSV*, creating value across our world of Food & Beverages to Pharmaceuticals.” Going forward, the Kirin Group will continue to leverage its strengths to create both social and economic value through its businesses, with the aim of achieving sustainable growth in corporate value.

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