"Kopi luwak is quite popular, with well-established markets in several South and East Asian countries. Its popularity has risen in Europe and the US as well, and India has recently become an emerging new market. Since there haven't been similar studies of the chemical properties of kopi luwak from the Indian subcontinent, the authors of this latest study decided to fill that scientific gap."
"The authors collected 68 fresh civet scat samples from five different sites in Kodagu during peak fruit harvesting in January of this year. Collectors wore gloves to avoid contamination of the samples. For comparative analysis, they also harvested several bunches of ripened Robusta coffee berries. They washed the scat samples to remove the feces and also removed any palm seeds or other elements to ensure only Robusta beans remained."
"The civet beans had higher fat levels, particularly those compounds known to influence aroma and flavor, such as caprylic acid and methyl esters-contributing to kopi luwak's distinctive aroma and flavor-but lower levels of caffeine, protein, and acidity, which would reduce the bitterness. The lower acidity is likely due to the coffee berries being naturally fermented in the civets' digestive tracts, and there is more to learn about the role the gut microbiome plays in"
Kopi luwak from Kodagu was analyzed using 68 fresh civet scat samples collected from five sites during peak fruit harvesting and comparative ripened Robusta berries. Samples were cleaned of feces, seeds removed, sun-dried or oven-dried, hulls removed, and left unroasted before grinding. Ten distinct powdered samples underwent chemical analyses. Civet-derived beans showed higher fat levels, especially aroma- and flavor-related compounds like caprylic acid and methyl esters, and lower caffeine, protein, and acidity. Reduced acidity likely results from natural fermentation in civet digestive tracts. The gut microbiome may play a significant role in these chemical changes.
Read at Ars Technica
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