另一个可能的理由是麝猫有一种可靠的本能：在咖啡果实成熟时挑选出好的果实。
Another possible reason is that palm civets have an unfailing instinct for picking the coffee cherries at the peak of their ripeness.
其次，在咬掉咖啡果实外面以层薄薄的壳后，麝香猫把咖啡豆吞入肚中让消化液进行消化。
Having nibbled off the thin outer layer of fruit, the civets put their digestive juices to work.
研究人员发现，把红脂乳香树的果实在200度的温度下烘烤20分钟，它们会表现出同烘烤过的咖啡豆类似的极不稳定的化学特征。
The researchers found that when they roasted the P. terebinthus nuts for 20 minutes at 200 degrees they started to show a volatile chemical profile similar to roasted coffee beans.
传说咖啡的果实是公元850年一个埃塞俄比亚牧羊人发现的：他注意到山羊吃了当地某种灌木的红色果实之后便活蹦乱跳起来。
As legend goes, coffee berries were first discovered in 850 by an Ethiopian goat herder who noticed his goats were much friskier after having eaten the red berries of a local bush.
但烘焙之后，果实就会散发出一种浓郁的咖啡豆一样的香味。
But when roasted they took on a rich, nutty coffee-like aroma.
咖啡豆是咖啡树的果实。
咖啡酸含量在不同生长时期根中变化较小，茎、叶和花中的咖啡酸含量均在果实成熟期达到最高。
The caffeic acid content in roots at different growth stages changed a little, the caffeic acid content in stems, leaves and flowers stage got to the highest at the fruit maturity.
咖啡酸含量在不同生长时期根中变化较小，茎、叶和花中的咖啡酸含量均在果实成熟期达到最高。
The caffeic acid content in roots at different growth stages changed a little, the caffeic acid content in stems, leaves and flowers stage got to the highest at the fruit maturity.
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