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Study Published in Scientific Reports Reveals the Chemical Transformations That Occur in Kopi Luwak Coffee Beans as They Pass Through the Intestine of Civets, Explaining Their Unique Flavor, Intense Aroma, and High Market Value
Having a cup of civet coffee may seem like an unusual experience. This is because the production process involves the small Asian mammal that gives its name to the beverage. The beans pass through the animal’s digestive tract, are excreted, and then transformed into a coffee with a unique flavor and an extremely high price.
A Study That Reveals the Chemical Secrets
Researchers published a detailed study this Thursday (23) in the journal Scientific Reports about what happens to Robusta coffee beans inside the digestive system of civets.
They compared beans extracted from the animal’s feces to regular beans, seeking to understand the chemical changes caused by digestion.
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The process is entirely natural, as intestinal fermentation alters the chemical composition of the bean.
Previous studies from 2004 and 2019 had already indicated that civet coffee is more porous, oilier, and less protein-rich than traditional coffee.
Now, the new research provided details about the specific compounds modified during their passage through the intestine.
Origin and Value of Kopi Luwak
Asian palm civets (Paradoxurus hermaphroditus) primarily live in Indonesia. They are nocturnal, have spotted fur, and elongated snouts.
They feed on the ripest coffee cherries and excrete the seeds, which after being washed and roasted, become the famous Kopi Luwak.
The result is a rare and luxurious coffee with earthy and chocolaty aroma and flavor. Therefore, each cup can cost around R$ 400, making it one of the most expensive beverages in the world.
The Flavor of Civet Coffee Explained by Science
Scientists used gas chromatography coupled with mass spectrometry to identify the molecules present in the beans.
They discovered that those processed by civets contain more caprylic and capric acid — substances that give a slight “goaty” touch, blending sweetness with meaty notes.
According to researchers, this transformation occurs due to the action of Gluconobacter bacteria in the civets’ intestines.
Additionally, the animals manually select the ripest fruits, which intensifies the aroma and flavor.
The bean can take up to 12 hours to pass through the digestive system, enough time for a slow and natural fermentation.
With information from Revista Galileu.
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