Abstract: In some embodiments, a naturally caffeinated coffee fruit alcoholic beverage may include 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 of steeped dried coffee fruit husks and from microbial fermentation of the formerly dried coffee fruit husks; natural coffee fruit flavor from maceration of the steeped dried coffee fruit husks and from the microbial fermentation of the formerly dried coffee fruit husks; (optionally) natural ginger flavor from maceration, freezing, thawing, and/or microbial fermentation of ginger; dissolved gas at about 1.25 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. Method(s) for making such beverages may utilize a mixed microbial culture and two stage fermentation process.