Key Takeaways:
- 1. Study focused on chemical properties of Indian kopi luwak from Kodagu.
- 2. Civet beans had higher fat levels influencing aroma, lower caffeine and acidity levels.
- 3. Findings support that civet coffee is chemically different due to fermentation.
A recent study examined the chemical properties of Indian kopi luwak from Kodagu, finding higher fat levels influencing aroma, lower caffeine, protein, and acidity levels. The unique fermentation process in civets' digestive tracts contributes to these differences. The study recommends further research on roasted samples, various coffee varieties, and ecological factors impacting coffee production.
Insight: The study sheds light on the distinctive chemical composition of civet coffee compared to conventionally produced coffee, highlighting the role of fermentation in creating its unique flavor profile.
This article was curated by memoment.jp from the feed source: Ars Technica.
Read the original article here: https://arstechnica.com/science/2025/10/fermentation-is-key-to-coffee-beans-gleaned-from-civet-feces/
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