New Study Explores Chemistry Behind Expensive Civet Coffee

A recent study has shed light on the unique chemistry of one of the world’s most expensive coffees, known as kopi luwak. This coffee, which can range from $45 to $590 per pound, is made from beans that have passed through the digestive system of civets, small mammals that feast on coffee berries. The findings, published in Scientific Reports, highlight the distinct chemical properties of civet coffee compared to conventional coffee varieties.

The production of kopi luwak is a complex process. Civets consume ripe coffee berries, which undergo fermentation as they travel through the animal’s intestines. The beans are then excreted and collected by farmers, who process them before roasting. While some coffee enthusiasts praise its unique aroma and flavor, critics have dismissed it as overpriced. A notable comparison described it as “petrified dinosaur droppings steeped in bathtub water.”

Despite mixed reviews, there is a growing market for kopi luwak, particularly in South and East Asia, Europe, and the United States. India is emerging as a new market for this luxury coffee. The recent study focused on civet coffee produced in Kodagu, a region responsible for nearly 36 percent of India’s total coffee production. Researchers collected 68 fresh civet scat samples from five different sites in Kodagu during the peak harvest season in January 2023.

To ensure the integrity of their samples, the researchers wore gloves while collecting the scat. They also gathered ripened Robusta coffee berries for comparison. The samples underwent a meticulous cleaning process to isolate the coffee beans, which were then prepared for chemical analysis without roasting, as roasting could alter their chemical composition significantly.

The analysis revealed that civet beans contained higher levels of fat, particularly compounds like caprylic acid and methyl esters, which contribute to the coffee’s distinctive aroma and flavor. At the same time, the civet coffee exhibited lower levels of caffeine, protein, and acidity, which could reduce bitterness. The authors suggested that the lower acidity may result from the natural fermentation process that occurs in the civets’ digestive tracts.

The study also noted that several volatile organic compounds commonly found in regular coffee were either extremely low or absent in the civet samples. The researchers concluded that the chemical differences highlight the influence of fermentation on the quality of civet coffee compared to conventionally produced varieties.

Given the high price of kopi luwak, the findings have implications beyond taste. There is a thriving counterfeit market for civet coffee, and understanding its specific chemistry could aid in detecting fraudulent products. Additionally, the concern over intensive farming practices, where civets are kept in captivity and fed coffee berries, has raised ethical questions. A deeper understanding of the fermentation process could lead to the development of artificial methods that replicate the unique qualities of civet coffee without harming the animals.

The authors of the study recommended further research, including the examination of roasted samples and other coffee varieties, as well as the impact of ecological conditions such as canopy cover and the presence of wild trees on coffee quality. This research represents a significant step in understanding the chemistry of kopi luwak and its potential implications for both the coffee industry and conservation efforts.

For those interested in gourmet coffee, the allure of kopi luwak remains strong, but understanding its true nature could alter perceptions of this luxury beverage.