Overview
- Scientists at the Central University of Kerala report in Scientific Reports that civet-processed Robusta beans differ chemically from standard beans.
- The team found higher total fat and elevated caprylic and capric acid methyl esters, compounds associated with a creamy, enhanced aroma.
- Researchers collected 68 wild civet scat samples and uneaten Robusta beans in Kodagu, then used GC–MS on unroasted beans, with roasting-stage flavor outcomes still unverified.
- The study notes a civet gut microbiome dominated by Gluconobacter and suggests its enzymes could eventually enable non-animal fermentation approaches.
- Coverage cites civet coffee’s high price and ethical concerns over civet treatment, with one report placing prices between $600 and $1,300 per pound.