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A Keimyung University research team has reproduced the taste and fragrance of civet coffee, known as “kopi luwak,” by scientifically identifying the digestion and fermentation conditions where civets live.
Consequently, civet coffee could now be mass-produced in a sanitary environment without having to harm animals.
The new civet coffee is available in three varieties, including one with a savory scent and moderate flavor, one with a distinct and fresh flavor, and one with a lot of fruit aroma. More than 40% less caffeine is present than in ordinary civet coffee.
The research team completed a patent application, trademark application, and vegan certification for the research findings, which will be published in academic journals in and outside South Korea.
