Recent research has provided new insights into why civet coffee is distinguished by its unique flavor profile. The study reveals that coffee beans retrieved from the faeces of the Asian palm civet contain higher concentrations of fats and compounds that enhance flavor.
Key Findings
- Coffee beans processed through the digestive system of the civet show increased levels of fats.
- Flavor-enhancing compounds are significantly elevated in these beans compared to regular coffee beans.
- These factors contribute to the distinct and sought-after taste of civet coffee.
This research sheds light on the biological processes responsible for the unique qualities of civet coffee, explaining its luxury status among coffee enthusiasts worldwide.
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