From Bird Coffee to Monsooned Coffee to the Civet-Expelled Coffee, these Brews are Different than Anything You Have Known
The Jacu bird of Brazil eats coffee beans and then expels them onto the ground where they are gathered up, processed and brewed into a fine, highly-regarded coffee, and yes, also quite a strange coffee.
The Jacu bird is an herbivorous creature and enjoys feasting on ripe coffee cherry. Dropping its pellets down in the Brazilian jungle is done to the benefit of the gourmet coffee connoisseur.
Another fine feature of Jacu Bird Coffee is that the coffee plants that the birds feed upon is of the varietal Arabica and the coffee plants are grown organically, and many are shade-grown coffee trees. The birds are native to South America and are known for choosing the finest coffee beans which consistently produces a high-quality of coffee bean filled excrement.
In contrast to the often slightly earthy taste of Civet Coffee which is made from coffee beans gathered up from the Asian Palm Civet, Jacu Bird coffee is said to lack the earthy notes and instead produces a very smooth and pleasant cup of coffee with no lingering flavors, often with a bright acidity, full-bodied and with wet aromatics, and perhaps a nutty sweetness with tones of molasses, brown bread and milk chocolate and an aftertaste revealing hints of peanut and black pepper.
This fine coffee is cultivated in the southern part of India and is known for its very mild body and acidity.
Coffee from India tends to display the qualities comparable to Indonesian coffees such as Java Arabica including spicy tastes perhaps with notes of cardamom, nutmeg, clove, pepper and hints of tropical fruit. This is truly a unique cup of coffee!
To monsoon a coffee the beans are placed in open-roof silos or warehouses exposed to the moist winds of the monsoon season. The coffee beans may be monsooned for up to 3 years with the result of an in increased sweetness, sometimes developing intense loamy and woody and sensations. The monsooning also weakens (mutes) the beans‘ acidity.
The color of the monsooned coffee beans also changes from the original slightly green tint to a more yellowish or even light brown color. With an enhanced body and deep flavor, monsooned coffee is often chosen to add a certain depth to an espresso blend.
India Monsooned Malabar is a complex-flavored coffee and this complexity derives in part from the dry processing of the beans as well as the monsooning of the beans providing a clean flavor that may be slightly winey and spicy.
The Three Strangest Types of Coffee – Enjoy a Unique Cup of Coffee continued:
The coffee beans are retrieved from the feces of a small mammal called the civet, usually an Asian Palm Civet. Washed, sun-dried and lightly roasted, the beans provide one of the World’s Most Expensive Coffees, known for its high aroma and smooth flavor along with a very low acidity. Civet coffee is typically sweet and full in the cup and is clearly one of the strangest cups of coffee.
Countries that produce Civet Coffee include Vietnam, Indonesia, the Philippines, Sulawesi, East Timor and others.
One reason the coffee may be so good is that the Civet has a unique ability to pick the ripest coffee cherry (fruit) which ensures the highest quality of coffee beans. Also creating the notable taste of Civet Coffee is What Happens to the Bean in the Civet’s Stomach.
Civet coffee beans are known for their natural lack of bitterness which allows just a light roast to be used, which preserves the coffee’s complex flavors and provides a unique cup of coffee.
Roasting removes bitterness from coffee beans but also harms the origin flavors of the beans, which are able to really shine through in Civet Coffee. However you have to Beware of Fake Civet Coffee.
If you don’t think Civet Coffee is for you then read the Top Ten Reasons To Drink Animal-Processed Coffee! Also see Adventures of a Civet Coffee Hunter.
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