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I have some coffee plants, arabica to be exact and the method for removing the pulp is to ferment it for a few days. i and wondering how fementing the whole fruit might work out as i could do this and remove the seed/bean for roasting allowing the must to continue fermenting. I did read the fruit is up to 37% sugar with a wealth of other nutrients useful to yeast and ferments very fast . The berry is sweet and pleasant to eat although mostly skin and seed and little water. I also read that coffee wine predates the use of the roasted been to make "coffee"

In the early days of coffee consumption on the Arabian peninsula, the drink made from the coffee tree was prepared in two ways; one as a fermented decoction made from the hull and the pulp surrounding the beans, and the other from the bean itself. The fact that the word for coffee in Arabic, "Qahwah", is the same as one of those used for wine, adds to this view. The pulp surrounding the coffee seeds is pleasant to taste, has a sweetish, aromatic flavor, and quickly ferments when allowed to stand. So originally, then, the coffee drink may have been a kind of wine made from the coffee fruit or pulp

Has anyone here tried this or know of anyone that makes coffee fruit wine or brandy ?