Civet Coffee From Tree to Cup

Bottoms Up! Coffee Beans take Journey through Civet Animal

An Asian Palm Civet in the dark of night senses the perfect ripeness of some coffee berries upon a fine Arabica coffee plant.

The Civet feasts upon the delicious coffee cherry, getting its fill of the delicious ripe red coffee cherry.

After consuming the delectable fruits the Civet rests during the day. Within the Civet's stomach enzymatic reactions and other chemical processes are digesting most of the pulpy flesh of the coffee cherry.

The coffee bean becomes at least partially exposed and the enzymes and other chemicals penetrate the porous coffee beans.

After about one to one and one-half days have passed, then the beans pass. The coffee beans are expelled by the Civet onto the forest floor.

An observant farmer walking through this same forest is looking for just such a fresh deposit, and picks up the clump of expelled coffee beans, many of which still retain a slight pulpy covering.

The farmer washes off the coffee beans and sets them out to be sun-dried.

Once the moisture content of the beans is sufficiently dry, the Civet coffee beans are given a light roasting which is all that is needed since the beans are naturally free of bitterness due to the mysterious processes that occurred within the Civet's digestive tract.

You buy the Civet coffee from the farmer and then grind the beans and put them in your French Press and brew a perfect cup of Civet coffee.

Some of this brewed coffee you put into your refrigerator so later you can enjoy it as an iced coffee beverage since this brings out some of the nuances of the fine tastes and aromatic qualities that may not be detectable in the hot brewed Civet coffee.