Civet coffee kopi luwak’s reputedly superior flavour may have chemical basis

Coffee beans that have been eaten and passed through the Asian palm civet have a higher concentration of fat and compounds known for their flavour-enhancing and dairy-like properties, which could explain their superior taste.

Civet coffee, also known as kopi luwak, is produced after the Asian palm civet feeds on ripened coffee berries. When the pulp is digested, the beans are excreted and these samples are collected and processed further to recover the coffee beans, which then go on to be roasted.