Civet Coffee – What Happens to the Bean in the Civet’s Stomach?

Perhaps you are a gourmet coffee connoisseur who has explored the wonderful world of Civet coffee. A fine wild Civet coffee includes only coffee cherry that were chosen by the Civet, a furry nocturnal animal that is known for its discerning sense of quality in choosing only the ripest red fruits off the coffee trees.

You appreciate the coffee’s full body, pleasant and smooth flavor profile, and nutty, chocolaty qualities and gentle aromatics. You are impressed by the lack of bitterness and the subtle nuances shining through in the cup. And you are impressed by the fussy foraging of this tree-dwelling cousin of the mongoose called the Civet.

Yet still a question nags you: Precisely what are the chemical reactions that take place within the coffee beans inside the stomach and digestive tract of the Asian Palm Civet.

Proteolytic enzymes in the digestive tract of the Civet penetrate the porous surface of the coffee beans with the result that the chemical composition of the coffee beans is significantly altered. In particular, the Civet coffee processed bean has shorter peptides and an increase in free amino acids.

Seen beneath a scanning electron microscope (10,000 x magnification) the Civet coffee beans reveal surface micro-pitting that is not seen in regular coffee beans (e.g., coffee beans that have not been eaten by an animal and then expelled).

This micro-pitting is likely related to the enzymatic reactions that occur within the coffee beans within the Civet, and the process involves proteolytic enzymes penetrating the porous coffee beans, breaking down the proteins within the beans.

This has been confirmed through various scientific tests including electrophoresis and the utilization of a colorimeter. Also used to discern differences in tastes and aromas is an electronic nose analysis which has shown clear distinctions in roasted Civet beans vs. roasted ordinary coffee beans.

The partial germination, or malt, that occurs in the Civet’s digestive tract during its one to one and one-half day stay in the stomach leads to the change in the beans’ proteins and a lessening of the coffee’s natural bitterness.