In nature, everything has a purpose. The same is true in Neutrality Co.’s distillery. The sugar in our fruit is used to produce alcohol. The fibrous fruit husks are compressed and burned to produce heat. The leftover liquid separated from the distillate is returned to the soil, to feed nutrients to the next crop. The cycle goes on—and nothing is left behind.
But for a long time, it has been treated like garbage. Coffee fruit, rich with natural, fermentable sugars, is the perfect base for alcohol. Over nine years of R&D, Neutrality Co. designed a process by which to preserve this material, harness its sugar, and convert it into clean, high-quality ethanol.
