Kopi Luwak has long fascinated coffee lovers around the world. Known as the world’s most expensive coffee, it has intrigued scientists and connoisseurs alike for its distinctive flavour. Now, researchers have finally uncovered why the so-called “civet coffee” tastes so different from ordinary beans.
Many speciality coffee shops keep a small quantity of Kopi Luwak in stock, although its price keeps most enthusiasts from tasting it. Paying €150 for a 500-gram bag is not unusual. Yet the name Kopi Luwak does not refer to a coffee variety, but to a unique method of production. The raw coffee cherries are eaten by the Indonesian palm civet, pass through its digestive tract, and are later collected, thoroughly cleaned, and roasted.
It is a remarkable process — and one that may not appeal to everyone. Even though no trace of the animal’s excretion remains in the final product, the very idea can deter some from taking a sip. Moreover, as the coffee’s fame has grown, particularly among celebrities, some producers have industrialised the process. Instead of freely roaming the plantations, civets are often kept in cages to make collection easier. For those concerned about animal welfare, it is worth verifying the origin of the beans or choosing another coffee variety altogether.
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An acquired taste
Coffee specialists agree that civet coffee offers a noticeably different flavour profile. Because Kopi Luwak refers to the process rather than the bean itself, the taste can vary widely depending on the original coffee used. Nevertheless, compared with their non-digested counterparts, civet beans are typically smoother, less bitter, and often described as having chocolate and caramel notes.
Scientists have long attributed these differences to the civet’s digestive process, but the exact explanation has remained unclear. A new study from the Central University of Kerala in India has now revealed how fermentation inside the civet’s gut alters the fat composition of the beans, shaping their distinctive flavour.
“Civet beans had significantly higher fat levels, particularly in capric and caprylic acid methyl esters, which affect aroma and flavour,” the researchers wrote. “Elevated protein, caffeine, and specific acid levels in civet beans can be attributed to digestive and fermentative processes, with Gluconobacter species in the civet gut playing a key role. These minor differences in metabolite composition could influence flavour differences in the final roasted coffee, as they are affected by the civets’ digestion and fermentation procedures.”
These fatty acid methyl esters are well-known in the food industry for producing a dairy-like aroma, which may explain Kopi Luwak’s distinctive smoothness. The researchers note, however, that more studies are needed to fully understand how each stage of the process affects the coffee’s complex aromas.
