Civet coffee’s unique flavour linked to fat composition, finds Central University of Kerala study

Civet-processed beans are larger and contains higher fat contents than manually collected ones. Elevated level of caprylic acid and capric acid methyl esters, compounds responsible for coffee’s creamy aroma and enhanced flavour, found in civet-proceed beans, according to study

​Civet-processed beans are larger and contains higher fat contents than manually collected ones. Elevated level of caprylic acid and capric acid methyl esters, compounds responsible for coffee’s creamy aroma and enhanced flavour, found in civet-proceed beans, according to study