Kopi Luwak proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that: According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic. Few objective assessments of taste are
Coffee production in the Philippines beans. Coffee production in competitor regions of Brazil, Africa and Java declined when coffee rust plagued the regions and from 1887 to 1889, the Philippines was the only source of coffee in the world. In 1889, coffee production in the country saw a great decline following the introduction of coffee rust in the country and increased incidence of insect infestation. These elements virtually destroyed all coffee trees in Batangas. By 1891, coffee production in the country was reduced to 1/6 of its total production two years earlier. By this period, Brazil has regained its position as a major coffee producer.