Jakarta, Indonesia Sentinel — Researchers from Indonesia’s IPB University have pioneered an enzymatic technology to produce Luwak Coffee, one of the world’s most expensive coffees without relying on civet cats to process the beans. This innovation addresses ethical concerns, environmental sustainability, and production limitations associated with traditional luwak coffee farming.
Luwak coffee has gained global fame for its distinctive flavor profile, a result of the natural fermentation process that occurs in the digestive tract of the civet cat (Paradoxurus hermaphroditus). However, traditional production is heavily dependent on environmental factors, including coffee harvest seasons, plantation size, and the civet population, making production volumes unpredictable.
To meet growing global demand, some farmers have resorted to breeding civet cats in captivity for coffee production. However, this approach presents several challenges, including high feeding costs outside the coffee harvest season and concerns about animal welfare and biodiversity conservation.
Enzymatic Innovation
In response, Professor Erliza Noor from IPB University introduced an innovative enzymatic technology that replicates the fermentation process without involving live civet cats. Speaking at the 2024 IPB Research and Innovation Week at the IPB International Convention Center (December 16), Erliza explained that the enzymatic process mimics the digestive conditions inside a civet’s gut.
“This technology simulates the fermentation process of coffee beans inside a civet’s digestive system, where the animal naturally degrades the coffee fruit’s pulp and excretes the beans,” Erliza said, as reported by Liputan6.
Overcoming Consumer Hesitation
One of the barriers to luwak coffee adoption among some consumers is the perception of consuming coffee derived from animal feces. However, this enzymatic technology eliminates this concern while maintaining the unique aroma and flavor profile associated with luwak coffee.
“Enzymatically fermented coffee showed a caffeine reduction of 48–69%, compared to just 9% in conventional civet coffee,” Erliza revealed.
Additionally, the enzymatic coffee demonstrated increased levels of health-beneficial acids, such as lactic acid, butyric acid, and ascorbic acid, while harmful oxalic acid levels were significantly lower.
“These results indicate that enzymatic coffee has superior quality and nutritional content compared to traditional luwak coffee,” she added.
The Enzymatic Fermentation Process
Professor Erliza, from the Faculty of Agricultural Technology at IPB University, explained that the invention utilizes microorganisms isolated from civet feces to mimic the natural fermentation process.
Researchers focused on isolating cellulolytic, xylanolytic, and proteolytic bacteria, which produce the enzymes cellulase, xylanase, and protease, respectively. These enzymes play a crucial role in breaking down chemical compounds in coffee beans during fermentation.
In this solid fermentation process, coffee pulp serves as a growth medium for the microorganisms. The microorganisms degrade compounds in the coffee pulp, triggering enzymatic reactions that transform the chemical composition of the beans.
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Erliza emphasized the importance of ensuring an adequate substrate supply for microorganisms during fermentation. This includes essential nutrients like carbon, nitrogen, and amino acids.
“Microorganisms require sufficient carbon, nitrogen, and growth-promoting substances, such as essential amino acids, for optimal fermentation results,” she explained.
Coffee pulp naturally contains these compounds, making it an ideal medium for microbial activity.
Efficiency Through Microbial Enzymes
Enzymes can be derived from plants, animals, or microbes, but microbial sources are often preferred due to their rapid growth and controllable conditions. This makes microbial enzyme extraction more efficient and scalable.
This breakthrough not only offers a sustainable alternative to traditional luwak coffee production but also addresses ethical concerns while maintaining—and even enhancing—the coffee’s renowned quality. As global demand for ethically produced luxury coffee grows, IPB University’s innovation could set a new standard for the specialty coffee industry.
(Raidi/Agung)
