Why civet coffee costs so much and what makes it taste so unique

New research reveals how the world’s most expensive coffee — famously digested by a civet cat — gets its creamy, smooth flavour. (Image: Pexels)

If you’ve ever heard of the exotic brew known as Kopi Luwak — the one where the beans are eaten and excreted by wild civet cats — you might have probably wondered: What exactly makes it so special?

At around Rs 10,000 to Rs 50,000 per kilogram, Kopi Luwak easily ranks among the world’s most expensive coffees — a price driven as much by its origin story as by scarcity and taste. It is often described as nutty, chocolatey, earthy and even slightly fishy; it can sell for more than 100 times the price of a regular brew.

Now, new research offers a scientific peek inside that mysterious cup. Scientists from the Central University of Kerala have discovered that coffee beans passing through the digestive tract of the Asian palm civet undergo a subtle but significant chemical transformation — one that could explain the brew’s famously smooth, creamy taste.

Also Read: 10 most expensive coffees in the world: From Black Ivory coffee to Jamaican Blue Mountain

Civet coffee is produced across Asia. Known as Kopi Luwak in its origin country of Indonesia, it gained international attention after being featured in the 2007 film The Bucket List.

Asian palm civets (Paradoxurus hermaphroditus) eat the ripe fruit of coffee shrubs, and the seeds — or beans — are collected from their scat, cleaned, and roasted to create a coffee prized for its unique flavour.

The study, published in Nature Scientific Reports, compared civet-processed beans with regular coffee cherries and found two key differences:

• Higher fat content
• Elevated levels of specific fatty acid methyl esters — compounds known to add buttery, milky, or mellow notes to food and drink.

But hold on — roasting changes everything

Before you imagine that all civet coffee is chemically blessed, it’s worth noting that the Kerala study focused on unroasted beans.

Also Read: 10 most expensive coffees in the world and what makes them worth the price

Once coffee is roasted, complex reactions like caramelisation and the Maillard effect take over, shaping most of the final flavour. So while the civet’s digestive detour might prime the bean, the roaster still decides its destiny.

Zoologist Palatty Allesh Sinu and his colleagues at the Central University of Kerala collected beans from wild civet scat across Kodagu district. Their goal wasn’t just to understand what makes civet coffee taste good — but also to find ways to protect the animals.

“Once we know the enzymes involved in digestion and fermentation, we may be able to artificially make civet coffee — and leave the animals out of it,” Sinu said.

That could be a breakthrough for both flavour science and animal welfare, as commercial demand has long led to unethical farming practices where civets are caged and force-fed coffee cherries.

Previous studies have also probed what gives civet coffee its cult status — and how to spot fakes. A 2004 paper found civet-processed beans to be pitted and brittle from exposure to gastric juices, while a 2019 study revealed they are lower in protein and higher in fat than standard roasted beans.

Also Read: International Coffee Day: How to make the perfect cup of coffee?

The new study went a step further, analysing 68 civet scat samples from the wild and comparing unroasted beans with those picked straight from plants. The results confirm that the civet’s gut does more than just transport beans — it transforms them.

Science now confirms that civet coffee is chemically distinct, not just a marketing myth. But whether it’s better depends on personal taste — and ethics.