Civet coffee’s unique flavor linked to fat composition

Why in news?

Recent scientific study in Kerala, shows distinct difference in civet coffee’s fatty acid methyl esters and total fat content when compared to naturally harvested robusta beans.

Key findings of the study

• Elevated fat content – The study found that beans excreted by wild civets had a significantly higher fat content—8.4% compared to 5.9% in conventionally harvested beans.
• Higher fat content can contribute to a coffee's aroma and overall taste.
• Unique fatty acid compounds – It contained higher concentrations of certain fatty acids, particularly caprylic and capric acid methyl esters, compounds that are known to enhance aroma and mouthfeel.
• Natural fermentation – The civet's digestive enzymes and gut microbiome, which includes the Gluconobacter bacteria, act as a biological fermenter.
• This process alters their chemical structures and enriching their sensory profile.
• Effect on bitterness – Researchers also observed lower levels of protein and caffeine in the civet-processed beans, which could contribute to the coffee's smoother, less bitter taste.

Civet Coffee

• Civet processed robusta coffee - popularly known Kopi Luwak.
• Region – Karnataka.
• This coffee is commonly known as the most rare and expensive coffee in the world, due to its unique production method.
• It is produced from coffee beans that have passed through the digestive system of the Asian palm civet.
• The animal eats ripe coffee cherries, digests the pulp, and excretes the intact beans.
• These beans are collected, cleaned, and roasted to make this coffee.
• Criticism – It is also controversial, with animal welfare experts raising concerns that some producers keep civets in battery-style conditions.

India is Asia's 3^rd largest producer & exporter of coffee.

Quick Fact

References

1. The Hindu | Findings of Central University of Kerala - Civet coffee
2. Times of India | Study about civet processed robusta coffee