Civet coffee, often known as cat poop coffee or Kopi Luwak, is coffee made from the droppings of Asian palm civets. This peculiar coffee has attracted interest and discussion about taste, production methods, and ethics. Some consider civet coffee to be an exotic delicacy, while others are concerned about animal exploitation. Here’s a fair assessment of the civet coffee craze.
What exactly is Civet Coffee?
Civet coffee gets its name from Asian palm civets, which are cat-like creatures native to Asia. Coffee cherries are consumed by the animals for their fleshy pulp, and the indigested beans are excreted. These defecated beans are harvested by plantation workers and processed into coffee brews advertised as “civet coffee” or “cat poop coffee“. The process imparts a silky, chocolatey flavour to the beans that distinguishes them from traditional coffee.
Origins and History
Legend has it that civet coffee was discovered by Indonesian farmers who saw wild civets’ fondness for ripe coffee cherries. Farmers were fascinated by the animals’ habit of eating then excreting beans, so they collected, cleaned, and brewed these “pooped out” beans. They began harvesting civet droppings for specialty coffee manufacturing after discovering that the resulting coffee was particularly smooth and devoid of bitterness.
Regional Production and Origins
While modest amounts are produced throughout Southeast Asia, the majority of civet coffee is produced in Indonesia, Vietnam, and the Philippines, where Asian palm civets are native. The total global supply is only 200-500 metric tonnes per year. Civet coffee is among the world’s most expensive coffees, sold in tiny batches at astronomical rates of up to $700/lb.
Brewing and Flavours
Because the digestive process infuses the beans with earthy, mushroom-like flavours, civet coffee is less bitter and smoother when brewed than conventional coffee. The beans are roasted moderately to avoid dominating the subtle flavours. Most beans are ground and brewed in a French press or espresso machine just like ordinary coffee.
Concerns in the Civet Coffee Industry
The peculiar manufacture of civet coffee raises ethical concerns about wild civet procurement and captive animal treatment at specialised civet farms. To prevent supporting harsh intensive farming, several experts recommend only purchasing beans from free-roaming civets. Consumers should conduct research on providers in order to determine ethical sourcing practises.
Deliberations on Health and Safety
Some health officials advise against drinking civet coffee because the animals’ digestive enzymes produce poisons that are dangerous for human consumption. Imports are prohibited by the FDA due to safety concerns. However, based on tested beans, several Asian and European health agencies consider civet coffee safe in moderation. However, safety debates continue.
Environmental Implications
The development in extensive civet coffee farming adds to environmental pressures. The capture of a large number of civets exacerbates deforestation and has an influence on wild ecosystems. Environmental consequences are reduced by sourcing from free-roaming civets.
Various Flavour Profiles
Some speciality roasters manufacture “civet style” coffees using beans from other regions such as Ethiopia to achieve similar flavour experiences without ethical ambiguity. Through meticulous harvesting and roasting processes that do not use civet digesting, these small-batch coffees provide comparable smoothness and cocoa flavours.
While intriguing, the peculiar nature of civet coffee creates concerns among customers about safety, ethics, and environment. Those who desire to sample it should take care to source beans responsibly. For most coffee enthusiasts, unique artisanal roasts provide fresh flavours without the worries.