A PROCESS OF PRODUCING DRIED ARABICA COFFEE (Coffea arabica L.) PULP WINE

Abstract

This utility model belongs to the field of food processing and more particularly to a process of producing dried arabica coffee (Coffea arabica L.) pulp wine comprising the steps of: selecting and harvesting of table-ripe arabica coffee cherries, removal of undesirable fruits, thorough washing, and de-pulping under strict sanitation to prevent contamination. The pulp is sanitized with potassium metabisulfite, dried in a cabinet dehydrator at 60°C until crisp, and brewed before fermentation. The wine must is prepared by combining the brewed pulp with water, sugar, acid blend, tannin, pectin enzyme, yeast nutrient, potassium metabisulfite, and inoculated with wine yeast and fermentation starters. Primary fermentation is carried out with daily stirring until pulp settles, followed by secondary fermentation, clarification, stabilization, and bottling in sanitized containers. This utility model provides a technique for producing dried arabica coffee pulp wine, utilizing coffee by-products, sustaining product quality, and expanding revenue for local farmers, entrepreneurs, and wineries.