WHAT MAKES KOPI LUWAK SO GOOD?
One aspect of the coffee’s reputation proposes that the coffee beans are of superior quality before they are even ingested. The civet eats only the ripest and sweetest of the coffee berries, and this quality comes through in the final taste of the coffee. However, the main reason for it tasting so good is the remarkable change to the beans which produce a uniquely smooth and delicious flavour. From a research in Kopi Luwak coffee, scientists found that, natural enzymes in the civet’s intestines make the beans less acidic and therefore less or no bitter. Furthermore, the enzymes also remove some caffeine; civet coffee beans have less protein, a lower bacterial count and some pitting on the surface. This explains, why Kopi Luwak coffee is less bitter, has a greater attractive aroma and smooth taste.