Coffee is one of the most important commodities worldwide. The industrial processing of coffee cherries generates a considerable volume of by-products such as wastewater, coffee pulp, mucilage, and husk. These by-products have sugars and nutrients that can be converted into value-added products via microbial action. In this study, for the first time, we evaluated the potential of coffee pulp and coffee wastewater as substrate for alcoholic fermentation produce a distilled beverage. The must composed by dry or wet coffee pulp and coffee wastewater added of commercial sucrose or sugarcane molasses was fermented by S. cerevisiae. After a screening step, a larger fermentation was carried out with the wet pulp added of sucrose due to its higher alcoholic fermentation efficiency. The distilled beverage contained 38% (v/v) ethanol and 0.2 g/L of acetic acid. The contaminants furfural, hydroxymethylfurfural and ethyl carbamate were below detection level. Among the 48 volatile compounds detected, the majority (21) were ethyl esters usually associated with floral and sweet aromas. Ethyl decanoate (996.88 µg/L) and ethyl dodecanoate (1088.09 µg/L) were the most abundant esters. Coffee spirit presented taste acceptance of 80% and sugarcane spirit, 70%. The tasters indicated an aroma acceptance of 86% for the coffee spirit and 78% for the sugarcane spirit. The results of this work demonstrate the potential for using coffee by-products to produce a good quality distilled beverage. Considering our results, especially sensorial analysis, we can infer that the produced coffee beverage represents a new alternative for adding value to the coffee production chain.

咖啡是世界上最重要的商品之一。咖啡樱桃的工业加工会产生大量副产品，如废水、咖啡果肉、粘液和果壳。这些副产品含有糖类和营养物质，可以通过微生物作用转化为增值产品。在这项研究中，我们首次评估了咖啡果肉和咖啡废水作为酒精发酵底物生产蒸馏饮料的潜力。S. cerevisiae发酵由干或湿咖啡果肉和咖啡废水添加商业蔗糖或甘蔗糖蜜组成的葡萄汁. 在筛选步骤之后，由于其更高的酒精发酵效率，添加了蔗糖的湿纸浆进行了更大的发酵。蒸馏饮料含有 38% (v/v) 乙醇和 0.2 g/L 乙酸。污染物糠醛、羟甲基糠醛和氨基甲酸乙酯均低于检出水平。在检测到的 48 种挥发性化合物中，大多数 (21) 是乙酯，通常与花香和甜味有关。癸酸乙酯 (996.88 µg/L) 和十二酸乙酯 (1088.09 µg/L) 是含量最高的酯类。咖啡酒精的口味接受率为 80%，甘蔗酒精为 70%。品尝者表示咖啡烈酒的香气接受度为 86%，甘蔗烈酒的香气接受度为 78%。这项工作的结果证明了使用咖啡副产品生产优质蒸馏饮料的潜力。