As one of the most in-demand commodities in the world, second only to oil, coffee inspires a worship that has rendered espresso machines, beans, and even coffeeshop logos somewhat totemic. Coffee connoisseurs understand the nuances of every variety, and they value every cup like an elixir.
But civet coffee, the most expensive in the world at $300 per 50 grams, has been pushing coffee lovers to scale mountains and comb the earth. It’s because the beans that go into every pop emanate from the Civet cat, a mongoose-like creature that lurks in the mountainous areas of the Philippines and Indonesia.
The whole bean droppings are not quite replicable by the machinery of the coffee industry. Civet cats have a knack for selecting the ripest, sweetest coffee cherries to eat. Their digestive and stomach enzymes churn these gourmet cherries, and the beans are expelled uniquely fermented.
The resulting brew from these beans is thick and somewhat sweet, with smoky flavors that carry hints of chocolate. Connoisseurs don’t mind that a kilo of civet coffee is priced ten times that of regular varieties such as Arabica and Robusta.
Basil and Vie Reyes, a couple from the Philippines who has pioneered research and production of the civet coffee, are now on the international forefront of matching production with demand. With their own branding, Coffee Alamid (Civet cat is called “Alamid” in Filipino) has been successfully gathering interest in international trade shows and exhibits. Moreover, they are engaged in the social responsibilities of the unique industry.
Their hunters, or workers who comb the jungle covers of the Malarayat mountain range in Northern Luzon, Philippines are compensated $20 for every five grams of civet droppings they can gather. These are natives who know the terrain well. Turns out, their ancestors have been consuming civet coffee for centuries.
While some might balk at the prospect of imbibing manure, the lure of this brew is too hard to resist.
Source: Coffee Alamid
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