Described are methods and/or techniques for the production of coffee fruit extracts on the basis of coffee cherries, which enable improved extraction and yield of usable aromatic constituents and nutritionally beneficial components (incl. polyphenols, antioxidants, and/or sugars) of the coffee fruit. Specifically, the invention relates to a coffee cherry processing method, comprising the steps of: (1) adding water to coffee cherries or to any of pulp or green, unroasted coffee beans obtained from the coffee cherries to form a suspension； (2) wet grinding said suspension in multiple steps to an average particle size of 100 µm or less； and (3) subjecting said suspension to one or more separation and/or processing steps comprising at least the separation of the water phase to obtain at least one coffee cherry extract selected from coffee cherry aroma, coffee cherry oil, coffee cherry powder, coffee cherry juice, coffee pulp aroma, coffee pulp powder, coffee pulp juice, coffee aroma and green or roasted coffee powder.
