Civet Coffee

Civet coffee, also known as kopi luwak, is coffee made from beans that have been eaten, partially digested, and excreted by the Asian palm civet.

Civet coffee, also known as kopi luwak, is a luxury coffee made from beans that have been eaten, partially digested, and excreted by the Asian palm civet. It is especially associated with Indonesia but is also produced in other parts of Asia. Canadian readers may encounter civet coffee in specialty food discussions, travel writing, or ethical sourcing debates.

Definition

Civet coffee is a specialty coffee made from beans that have been digested and excreted by civets, usually the Asian palm civet. The beans are then washed, dried, roasted, and brewed. Kefir is a fermented dairy product that also involves microbial action.

Origin and production

The coffee became known in Indonesia during the colonial period, when local workers were restricted from harvesting coffee directly. It is now produced in Indonesia and smaller quantities elsewhere in Asia, including Vietnam, the Philippines, India, and Timor-Leste. Tiramisu is an Italian dessert that often includes coffee.

Taste and chemistry

Civet coffee is often described as less bitter and more aromatic than ordinary coffee, with tasting notes reported as nutty, chocolatey, earthy, or smooth. Cocoa is another beverage with a chocolatey flavor. Research has suggested that passage through the civet digestive tract may alter fat and protein levels in the beans.

Ethical concerns

Commercial demand has led to concern about civets being captured or kept in cages for production, which has drawn criticism from animal welfare advocates and wildlife researchers.