Research has determined that coffee passed by the weasel has been changed chemically. Specifically the process seems to break down some of the bean’s proteins which are known to contribute to the bitterness of coffee. Research from University of Guelph, Canada showed that the coffee beans are lower in total protein, indicating that during digestion, proteins are being broken down and are also leached out of the beans. Since proteins are what make coffee bitter during the roasting process, the lower levels of proteins decrease the bitterness of the coffee. The internal fermentation by digestive enzymes also adds a unique flavour to the beans.
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