Simulated Civet Coffee Beans

With the rapidly growing popularity of Civet coffee - made from coffee beans that have been eaten and passed by the Civet - it is no wonder that there is now a market for an easier-produced and lower-priced substitute.

Like any substitutes, however, simulated Civet coffee likely won't match up to the original. Still, some people may come to prefer it to the original, just as some people like instant coffee more than freshly brewed coffee.

In Vietnam where Ca Phe Chon (Civet coffee) has for a long time been sold by the cup, simulated Civet coffee has also gained a following.

The Vietnamese company called Trung Nguyen employed a German scientist to conduct research about Civet coffee and what it is that makes it so special.

Their conclusions resulted in 1996 what they claim to be an isolation of the digestive enzymes of the Civet that are specifically responsible for the effects on the coffee beans within the Civet's digestive tract.

The researchers then created a patented synthetic soak, which they call Legendee, to simulate what happens to the beans inside the Civet creating the fine tastes and aromatics of Civet coffee.

Two types of the soak are made. The first is called Legendee Classic and uses a mix of coffee plant varietals including Arabica coffee beans as well as Liberica, Excelsa and Robusta. The second is called Legendee Gold and uses only Arabica coffee beans.

Trung Nguyen is not the only company marketing simulated civet coffee, although they are the only ones to use their exclusive enzyme cocktail to treat the coffee beans. Some companies sell simulated civet coffee that has flavorings added to try to mimic some of the qualities of real Civet coffee.