and with no additives concerning the equipment at a laboratory level state of the art well known equipments were used for characterization and quality control of the obtained aromas and extracts colorimeter ph meter centrifuge titrator refractometer gas chromatograph mass spectrograph gcms aqueous activity meter and microbiological measurement equipments at pilot level a digital rotary evaporator was used for aroma obtention and a 33 kg coffee soluble solids per hour pilot extraction plant was used for the extract obtention at industrial level a distillation tower was used for the obtention of coffee and red fruits aromas and a 330 kg coffee soluble solids per hour industrial extraction plant coffee clarifiers and rotary evaporators were used for the obtention of the extract in order to perform the sensory analysis two experienced panels in tasting coffee extract and aromas were used an industrial drum coffee roasting equipment with a load capacity from 200 to 500 kg of coffee was used to carry out the roasting process a cycle time from 10 to 15 minutes at a quenching temperature from 180 u00b0 c to 220 u00b0 c was used a decrease in weight of 15 25 and a hot air system were used a solid liquid coffee pilot extractor through a series of percolators using water.