Kopi Luwak:
A recent study revealed that civet-processed Robusta coffee, known as Kopi Luwak, differs significantly from naturally harvested Robusta beans in its fatty acid composition and total fat content, providing new scientific insight into the unique aroma and flavour that make it famous.
- Kopi Luwak, also known as Civet Coffee, is one of the world’s most expensive and exclusive coffees.
- It’s made from beans that have been partially digested and excreted by the Asian Palm Civet.
- After the civet eats ripe coffee cherries, the beans are excreted, collected, washed, dried, and then roasted to produce coffee with a unique, smooth, and silky texture.
- The beans’ fermentation process results in a coffee with distinctive flavor notes of chocolate, caramel, and nuts, accompanied by low acidity.
- The distinct flavour may derive from the animal’s gut and digestive fluids.
- Gastric juices and enzymes from the civet’s stomach increase the level of citric acid in the beans, resulting in a coffee with a lemony tanginess and a more delicate aroma.
- This rare coffee is highly sought after and is considered a luxury item.
- However, the production of Kopi Luwak has sparked ethical concerns.
- Civets are sometimes kept in small cages and are force-fed coffee cherries, leading to calls for more ethical and sustainable production methods.
- Despite these concerns, Kopi Luwak remains a highly prized delicacy, and can cost more than US$1,300 per kilogram.
