Exquisite preparation of civet cat coffee beans from gathering up to roasting.
Philippine mountains and coffee forests with coffee trees
Civet cat poop droppings are present in the Philippines from Luzon to Mindanao. In Philippines, we have four varieties of coffee namely Arabica (highland coffee), Liberica (barako), Robusta and Exelsa.
Civet Cats eating the ripest coffee cherries
Civet cat is a nocturnal animal hence, they are active during the night. Civet cat loves coffee cherries. They choose and eats the sweetest and ripest coffee cherries along with other fruits like chiku, mango and rambutan. The coffee cherries are then digested in their stomach. In this process, the flesh of the coffee cherries are removed. Civet cat have a natural enzymes in their intestine thus making civet cat coffee less acidic and therefore less bitter. Furthermore, the enzymes also remove some caffeine in the civet coffee beans; so we call it a natural “decaffeination process”. In addition, civet cat coffee beans are lower in total protein, thus making a smooth taste, great aroma and probably a clean cup.
Accredited coffee pickers/farmers pick civet droppings
The coffee pickers or gatherer climb the mountain forest early in the morning to pick the civet poop from the forest floors. Usually they begin at 5am and when the weather is nice, one person can gather up to 1 kilogram of civet coffee. The intensive-labour of sourcing civet cat coffee beans is one of the reason why civet café is the world’s most expensive coffee.
Parchment beans are washed and sun-dried
After gathering of civet feces, the coffee beans are washed carefully in the spring water of the forest and then sun-dried.
The sun-dried civet cat coffee beans are manually sorted and cleaned to separate the unripe, overripe and damaged cherries. Civet cafe only chooses a high quality beans to ensure and guarantee the fine, exquisite taste of the Civet (Alamid) cafe.
After sorting, parchment beans are de-hulled manually.
Civet coffee beans are precision roasted to make the coffee fresher, taste better and has a higher antioxidant content.
Facts: The coffee bean roaster (Rearden Roaster) that we are utilizing was invented and patented by a Filipino (Basil Reyes) using venturi principle.
Making a perfectly delicious cup of civet coffee is like an art. Making it a world renowned as the most expensive coffee, we don’t want to waste this coffee because of wrong preparation process.
Must-read: The top 2 best method for making civet coffee
We are always suggesting that to have the best taste experience for the civet cat coffee is by drinking it without sugar, creamer or milk.
Enjoy a cup of freshly brewed civet cafe. Guaranteed fresh in premium quality.