Civet Coffee Beans – Kinda Gross, But Tasty
Civet coffee is an interesting, to say the least, type of coffee from Indonesia and the Philippines. The wild civet (a cat-like mammal) is a true coffee bean connoisseur, only choosing to consume the best coffee cherry available.
Once the beans are ingested by the civet, they (the coffee beans) go through an important transformation by enzymes contained in the civet’s body. Once the coffee cherries, to say politely, pass through the civet, they are then washed, roasted, and brewed for a unique coffee drinking experience.
Perhaps, it is wise not to think too much about the origins of this drink if you happen to get your hands on some. However, some research may shed some light on civet coffee. Here are some great articles on civet coffee:
- About.com — People wonder if this expensive coffee bean is real or just an urban legend. Find out what David Emery has to say here.
- NY Times — Read From Dung to Coffee Brew With No Aftertaste to learn about the controversy (it’s not what you think!) surrounding civet coffee.
- The Atlantic — Read what food writer Corby Kummer thinks of the coffee drink… don’t worry, he gives his very honest opinion.
While the process doesn’t seem pleasant, it’s the taste that matters. If you’ve ever had this type of coffee, let us know what you thought about it in the comments…
Photo by: mcfarlandmo