Civet coffee’s distinctive taste linked with fat profile

Scientists at the Central University of Kerala have uncovered compelling evidence that the coveted brew known as civet coffee gains its unique flavour profile from altered fat composition, offering fresh insights into one of the world’s most expensive beverages.

- HD Bureau

The study compared beans collected from the faeces of the Asian palm civet with conventionally harvested ripe coffee berries, and found that the civet-processed seeds contained significantly higher total fat and elevated levels of two specific fatty acid methyl esters.