Abstract: A naturally caffeinated coffee fruit alcoholic beverage and method for producing the same are disclosed and described. In some embodiments, this beverage may comprise natural alcohol in a range of about 1% to about 11% ABV from at least microbial fermentation of dissolved sugar; naturally extracted caffeine from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural coffee fruit flavor from maceration, freezing, thawing, and microbial fermentation of coffee fruit flesh; natural ginger flavor from maceration, freezing, thawing, and microbial fermentation of ginger; dissolved gas at about 1.75 to 3.30 volumes of the dissolved gas; and water. The natural alcohol, the natural caffeine, the natural coffee fruit flavor, the natural ginger flavor, and the dissolved gas may each be dispersed within the water. The method may comprise use of a mixed microbial culture and two stage fermentation process.