The Chemistry Behind That Pricey Cup of Civet Coffee
hubie writes:
Fans of kopi luwak claim the coffee has a unique aroma and taste. A new chemical analysis backs them up:
In 2007's The Bucket List, Jack Nicholson's billionaire magnate is a fan of a luxury coffee called kopi luwak, only to be informed that the beans first pass through the digestive tracts of civets and are harvested from their feces prior to roasting. The implication is that the billionaire just liked drinking gimmicky expensive coffee without realizing its less-than-luxurious origins. It's one of the most expensive coffees in the world, ranging from $45 per pound to $590 per pound, depending on whether the beans are farmed or collected in the wild.
Whether kopi luwak is worth that hefty price tag depends on who you ask. A Washington Post food critic once compared the beverage to stale Folgers, memorably describing the flavor as "petrified dinosaur droppings steeped in bathtub water." Yet kopi luwak has many genuine fans who claim the coffee has a unique aroma and taste. Based on a new chemical analysis, they might have a point, according to a paper published in Scientific Reports.
Technically, kopi luwak is a method of processing, not a specific coffee bean variety. Asian palm civets hang around coffee plantations because they love to feast on ripened coffee berries; the berries constitute most of their diet, along with various seeds. The consumed berries undergo fermentation as they pass through the animal's intestines, and the civets digest the pulp and excrete the beans. Coffee farmers then collect the scat to recover the excreted beans and process and roast them to produce kopi luwak.
There have been numerous scientific studies over the last 15-20 years aimed at identifying any key differences between civet coffee and regular varieties, with mixed results. Some have noted differences in volatile compounds, protein, sugar, mineral concentrations, and caffeine levels, as well as lower acidity and bitterness, and higher levels of acetic acid and lipids.
It's not just about aromas and flavors, either. Because kopi luwak is so pricey, there is a thriving counterfeit trade, so achieving a better understanding of its specific chemistry helps detect fake products. And given the increased concern over intensive farming, where civets are kept in captivity and force-fed coffee berries, that deeper understanding could lead to a viable artificial fermentation process.
[...] 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 all of this. There were also several volatile organic compounds, common to standard coffee, that were extremely low or absent entirely in the civet samples.
In short, the comparative analysis "further supports the notion that civet coffee is chemically different from conventionally produced coffee of similar types, mainly due to fermentation," the authors concluded. They recommend further research using roasted samples, along with studying other coffee varieties, samples from a more diverse selection of farms, and the influence of certain ecological conditions, such as canopy cover and the presence of wild trees.
Journal Reference: Mitra, R., Jose, T., Abhiram Krishnan, P. et al. Civet Robusta and natural Robusta coffee are different on key fatty acid methyl esters and total fat. [OPEN] Sci Rep 15, 36281 (2025). https://doi.org/10.1038/s41598-025-21545-x
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