Civet Robusta and natural Robusta coffee are different on key fatty acid methyl esters and total fat

Civet coffee, produced from coffee seeds collected from the scat of the Asian Common Palm Civet is a most premium and highly-priced coffees globally, known for its unique aroma, taste, and nutritional value. The global market for civet coffee is expected to reach a significant peak shortly. The nutritious and aromatic value of civet coffee is disputed. Our study investigates the physical and chemical characteristics of civet-derived and manually collected Robusta coffee from conventionally managed and organically managed coffee estates across Kodagu. We employed morphometric and chemical parameter analyses. Roasted beans were excluded from the study to prevent the degradation of heat-sensitive compounds. Volatile and semi-volatile compounds and Fatty Acid Methyl Ester (FAME) profiling were done using Gas Chromatography-Mass Spectrometry. About 85% of civet scats were collected from elevated, enclosed surfaces rather than from open areas. Scat-derived beans were larger than manually collected beans. Organically grown beans were smaller than conventionally grown beans. Scat-derived beans had higher fat content. FAME profiling showed elevated levels of caprylic acid and capric acid methyl esters, compounds known for flavour-enhancing properties and dairy-like aroma, in civet coffee. Protein and caffeine levels were not different. These observations go with the hypothesis that the civet's digestive process, comprising natural fermentation along with the enzymatic uptake, modifies the beans' chemical composition, intensifying the flavour and adding to the distinctive sensory characteristics of civet coffee. On combined morphometry and chemical parameters, the beans of two types were not very distinct.