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Exotic coffees may be defined as extravagant and unique coffees, primarily due to their production mode, including unusual bioprocessing or fermentation conditions associated with superior sensorial characteristics. The aim of the present study was to investigate the influence of bioprocessing and of growing conditions on flavor precursors of Jacu and Kopi Luwak exotic green coffees, respectively. Moreover, this is the first study to perform a detailed chemical analysis of these exotic coffees. Thirteen green Coffea arabica bean samples were obtained, five from Espírito Santo state, Brazil, and eight Kopi Luwak from different regions of Indonesia. Samples were analyzed regarding their proximate composition, chlorogenic acids (CGA), sucrose, alkaloids, triacylglycerols (TAG), diacylglycerols, free fatty acids, sterols, diterpenes and tocopherols. Scanning electron micrography confirmed bioprocessing of Jacu and Kopi Luwak coffee samples. Bioprocessing by the Jacu bird caused reductions of 69 and 28% in caffeine and CGA contents, respectively. The TAG profile of Jacu coffee was modified. TAG containing two saturated fatty acids were preferably hydrolyzed in detriment to those containing two unsaturated fatty acids. Other coffee components were not affected by the bird's digestion of the beans. Kopi Luwak coffee samples had a chemical composition in accordance with reported ranges for non-bioprocessed green C. arabica samples, except for caffeine (0.48 g/100 g) and CGA (5.09 g/100 g), which were found in low amounts. Crop year rather than location or post-harvest processing discriminated Kopi Luwak coffee samples, suggesting that weather conditions would be the most crucial aspect for their chemical composition, especially in terms of total lipids, ashes, total CGA, sucrose and proteins.

This study aimed at investigating the effect of enzymatic bioprocessing and the addition of green coffee infusion on the nutritional, technological, and sensory characteristics of whole-wheat bread as well as of information on sensory profile. The proposed strategies increased minerals and soluble fibre content. Green coffee addition increased phenolics content up to 58% and incorporated caffeine to its composition. Bioprocessing increased bread volume up to 18%. Both strategies modified breads' colour perception. In the blind CATA test, breads were grouped according to the employment of enzymatic bioprocessing, but not to the addition of green coffee infusion. Non-bioprocessed samples were characterised with more favourable terms. The acceptance of bioprocessed breads was improved once information regarding the presence of healthy substances were given. Therefore, the use of both strategies was successful to improve technological and nutritional benefits when information was given to consumers, yielding a bread with promising market potential.

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