Kopi Luwak other samples, they had nothing remarkable to appraise about it other than it was less acidic and had less body, tasting "thin". Marcone remarked "It's not that people are after that distinct flavor. They are after the rarity of the coffee". Several commercial processes attempt to replicate the digestive process of the civets without animal involvement. Researchers with the University of Florida have been issued with a patent for one such process. Brooklyn-based food startup Afineur has also developed a patented fermentation technology that reproduces some of the taste aspects of Kopi Luwak while improving coffee bean taste and nutritional
Kopi Luwak tastes bad". A coffee professional cited in the SCAA article was able to compare the same beans with and without the kopi luwak process using a rigorous coffee cupping evaluation. He concluded: "it was apparent that Luwak coffee sold for the story, not superior quality...Using the SCAA cupping scale, the Luwak scored two points below the lowest of the other three coffees. It would appear that the Luwak processing diminishes good acidity and flavor and adds smoothness to the body, which is what many people seem to note as a positive to the coffee.” Tim Carman, food writer for the