CreatripTeam

Researchers in India analyzed wild civet (sachyanggoyang — masked palm civet) droppings and nearby farm coffee beans and found that beans passed through the civet’s gut undergo natural fermentation. The droppings’ beans were larger, higher in fat, and contained more flavor-enhancing compounds (caprylic and capric acid methyl esters), which help create Luwak’s milky, smooth aroma and reduced bitterness. The team says enzymes and microbial action during digestion change the beans’ chemistry, though this study examined unroasted Robusta beans and roasting effects need further study. The article also notes ethical concerns: some producers keep civets in cages and force-feed them, prompting calls to distinguish wild-collected Luwak from farmed (caged) Luwak to prevent animal abuse.