Civets are nocturnal animals that live in the forests on the many Indonesian islands. Civets eat the coffee fruit which has the coffee beans in them. Then, after the fruit has gone through their digestive tract they, poop the coffee out on branches or forest floor.
When coffee is processed the conventional way, the fruit is pulped, placed in tanks where it is left for between 12-24 hours to ferment to get rid of the fuity7 flesh. Then it is washed and dried. No mater how good or how well you have perfected the process, it is never perfect.
In contrast when the civets eat the coffee something magical happens. When the coffee bean goes through the Civets’ tummy the process is perfect and once the coffee has been dried and roasted properly, it tastes so good.
Civet naturally always chose the ripest coffee berries available to eat. This fact, combined with the magical process that occurs in their tummies makes Civet Coffee highly sought after. Civet coffee is one of the worlds most expensive and low-production varieties of coffee. A civet eats the berries for their fleshy pulp. In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. Passing through a civet’s intestines the beans are then passed, keeping their shape. After gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness, widely noted as the most expensive coffee in the world