Recent Study Digs Into The Chemical Processes That Give Civet Coffee Its Distinct Taste – CoffeeTalk

A study comparing the physical and chemical characteristics of civet-derived and manually harvested Robusta coffee beans from coffee estates across Kodagu in the Western Ghats biodiversity hotspot in south India found that civet coffee beans had a significantly higher fat content with elevated levels of caprylic acid and capric acid methyl esters, compounds known for their flavor-enhancing properties and dairy-like aroma. The researchers concluded that the natural fermentation involved in the digestive process of the civet modified the chemical composition of the beans, intensifying their flavor and giving the coffee “distinctive sensory characteristics.” The study also suggested that civet coffee is chemically different from conventionally produced coffee of similar types, mainly due to fermentation. The researchers concluded that in future, it would be valuable to expand testing to include Arabica varieties of coffee beans, from which most civet coffee is made, and investigate the impact of roasting on the chemical composition. The study also highlighted the ethical issues surrounding civet farming for coffee production, but the civets were wild in this study.

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