Please read the updated article, Coffee Pulp Wine and Other Beverages!
Do you know the reason why civet cats love eating ripe coffee berries? The answer is simple, the pulp is sweet. I usually eat red ripe coffees during harvest season. I only eat the pulp and expel out the seeds. Unlike civet cats, I am spitting them out right after sucking the pulp off. The animal on the other hand is letting it pass through its internals.
According to coffee farmers, manufacturer and traders, coffee is the second most traded commodity next to oil. We are talking not just in Philippines but in the whole world. Coffee pulp is always neglected because:
1) We are always after the bean. All of us are thinking that coffee should be brown to dark roasted, a bitter beverage.
2) Coffee pulp is not eaten by tradition.
3) Most farmers harvest coffee green and ripe. Sorting them and removing the pulp would be a hard work.
4) Coffees are dried with the pulp/hulls intact. Removing the pulp will shorten the drying time. This is the case for wet-processed Arabica beans. Making it more sanitary may allow development of more by-products.
If someone can develop a technology for easy coffee pulp removal, it can be easily process to various food commodities like jam, juice, concentrate, jelly, and flavorings.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.