Every Coffee Bean Pooped Out by an Animal Then Brewed

Coffee is a beloved beverage enjoyed by people all around the world. But did you know that some coffee beans have been partially digested by animals before being brewed? 

It may sound strange, but animal poop coffee is a real thing! From cat poop coffee to bird poop coffee, these specialty blends have become a trend among coffee enthusiasts. 

In this post, we'll dive into the fascinating world of animal poop coffee an why some people are willing to pay top dollar for it. So grab a cup of your favourite brew and let's venture into this unique and intriguing realm of coffee.

Kopi Luwak

Kopi Luwak coffee, also known as Civet Coffee, is a rare and expensive Sumatran delicacy made from coffee beans sourced from exotic cat faeces. It was discovered during the colonial period of the 19th century when the Dutch forbade local workers from harvesting their coffee. The coffee bean produced in that manner was collected by native farmers in Indonesia. 

Taste

The unique fermentation process of the beans in the animal's gut and digestive fluids gives the coffee a distinct flavour that some coffee drinkers love. Others, however, call it the worst-tasting coffee in the world and believe that the hype surrounding it is due to its origins and exorbitant price. 

Kopi Luwak is characterized by a smooth and full-bodied texture with low acidity. It is often described as having earthy, nutty, and chocolatey undertones. Some people also detect hints of caramel, tobacco, or even a slight fruity note. The flavour can be rich and lingering, with a pleasant aftertaste. 

How it's collected

The collectors gather the civet excrement, remove the coffee beans, wash them well, and then air-dry them. Once the thin outer skin on the beans is removed, they are sorted and stored for roasting. Fans of Kopi Luwak believe the unusual fermentation process refines the beans' flavour, resulting in a coffee with a lemony tanginess and a more delicate aroma. However, concerns have been raised about the trapping and killing of captive civets and the impact of that luxury market on the civet population worldwide.

While some may argue that the price of Kopi Luwak is simply due to the novelty of its origins, others recognize that collecting beans from the excrement of wild palm civets is labour-intensive, which primarily drives up its cost. Contemporary controversy over civet coffee includes criticism of animal cruelty in factory farms where the animals are kept in cages and force-fed coffee cherries. Most coffee experts claim that the process that civet coffee goes through by nature robs the finished product of most of its acidity. Despite these criticisms, some coffee enthusiasts are willing to pay more than £1500 per pound for a taste of this rare and exotic delicacy.

Black Ivory Coffee

Black Ivory coffee is a rare and expensive luxury coffee that is naturally refined by elephants. The coffee is produced by the Black Ivory Coffee Co. Ltd in collaboration with the Golden Triangle Elephant Foundation in Asia. The coffee production was developed as a way to turn human-elephant conflict into a positive situation. The Elephant Foundation is a refuge camp that takes care of rescued elephants in the region. Through the sale of this coffee, the company supports the care for the elephants. 

This specialty coffee has half the caffeine content of ordinary coffee and includes compounds beneficial to our health. To ensure the safety of the elephants, veterinary tests confirm that the consumption of coffee cherries does not have adverse effects on them. Therefore, the production of Black Ivory coffee is safe for the elephants.

Taste

The coffee has a unique and sweet taste due to the fermentation process that occurs within the stomach of the elephant. It's often described as having a smooth, full-bodied, and velvety texture. It tends to exhibit low acidity, resulting in a mellow and gentle cup of coffee. The flavour profile is typically rich, complex, and unique.

A percentage of every sale goes towards supporting rescued elephants. Black Ivory Coffee is sold primarily to select five-star hotels, but a small portion is available on the company’s website for private use. The company’s mission is to create a luxury product that helps elephants and tastes great, creating a positive and memorable experience for the guest. The company wishes to serve Black Ivory Coffee in the finest five-star hotels and Michelin restaurants in the world to support the Elephant Foundation's care for elephants.

Brewing Process

The brewing process of Black Ivory coffee is as unique as its taste. A specially designed drinking glass ensures that the aroma and temperature of the coffee are optimized. There is also the Mahouts’ Blend, a mix of elephant poop coffee and Arabica beans from Thailand. Proceeds from the sales of this blend benefit children from high schools and villages in Surin (Thailand) who help to wash and process the coffee beans. Black Ivory coffee is not only a luxury item to try but also an opportunity to support a good cause. Corporate events, celebrations, and parties can also be spiced up with Black Ivory coffee.

Jacu Bird Coffee

If you haven't heard about Jacu bird coffee already, you need to know it's a rare and unusual type of coffee that's quite unique. While coffee is usually grown on trees, the Jacu bird plays an important role in adding something exceptional to the brew. These birds come from the Atlantic rainforest in Brazil and are currently on the endangered species list. Jacu birds produce some of the most expensive coffee in the world, and their coffee beans are famous for their nutty flavour with nuances of sweet aniseed.

So what makes Jacu bird coffee so magical? 

Taste

Jacu bird coffee has a unique nutty flavor with nuances of sweet aniseed, and it's been also known to give off subtle notes of brown bread, molasses, and even milk chocolate. Unlike Civet coffee, which yields a slightly earthy taste, Jacu bird coffee doesn't have this effect on the coffee beans. Instead, it provides a very pleasant and smooth cup of coffee, leaving no lingering tastes. While it's priced higher than regular coffee beans, the quality is worth it to coffee enthusiasts who want to experience a unique and unforgettable cup of coffee.[1][2]

How it's collected

These birds simply have an impeccable taste for only the ripest coffee cherries on the farm. They even skip over the ones that seem perfect to the human eye, making sure the coffee beans are only of the highest quality. 

The process of creating this exquisite coffee begins when the Jacu birds eat the finest coffee cherries on the plantation and excrete them in the Brazilian forest. Professional coffee pickers then search for the Jacu droppings - a quest that has turned into a real-life treasure hunt. 

Every bean is extracted individually and washed immediately before removing its protective shell. After roasting and packaging, it is ready to be sent to coffee enthusiasts worldwide.

Bat Spit Coffee

Bat spit coffee, also known as Bourbon Pointu coffee, is an innovative and rare product that is gaining popularity worldwide. This variety of coffee is produced in the rich volcanic soils of central Madagascar.

Origins

Jacques Ramarlah, a farmer and agricultural entrepreneur, is one of the pioneers of bat spit coffee. Two years ago, he reintroduced Bourbon Pointu beans to the Itasy province, and later he introduced bat coffee after observing the bats nibbling on the best coffee beans. Ramarlah now works with around 90 farmers in the area who send him beans for processing and marketing, some of which are sold at his on-farm restaurant.
 
Bourbon Pointu is a premium variety of Arabica coffee identified by its delicate taste and exceptional sensory properties. It is sold domestically in Madagascar for about $101 per pound (200 euros/kg), which is 50 times more than the price of commodity-grade coffee. The fact that bats nibble on the ripe coffee berries makes it an even more unusual and expensive product. As a result, bat spit coffee has become a craze among coffee lovers worldwide who are intrigued by the unique flavor.

Taste

The resulting reaction between the bats' digestive fluids and outside air gives the coffee a uniquely smooth flavour. Despite the use of bat spit in the processing of this coffee, it is important to note that it does not taste like poop, as some may assume. In fact, it is considered to have a flavour similar to coffee beans processed with honey, featuring a nutty sweetness with undertones of milk chocolate and brown bread. This coffee is rare, mostly found in the rich volcanic soils of central Madagascar’s Itasy province, and coveted by humans even more.

Commercialisation

Unlike others on this list, Bat spit coffee is commercially produced in Africa, specifically in Madagascar. Local high-end hotels and restaurants mostly cater to the customers who enjoy this rare and flavourful coffee. According to a local Belgian hotelier, the coffee stays in your mouth for a longer time and is not at all acidic. It is a very special coffee that is coveted by coffee enthusiasts worldwide.

Monkey Coffee

Originating in diverse regions such as India and Thailand, Monkey Poop Coffee presents a fascinating fusion of nature and creativity. It owes its name to the unusual process by which it is obtained—monkeys play a central role in its production. As these agile creatures feast on coffee cherries, their digestive systems contribute to the transformation of the beans, leading to an exceptional cup of coffee like no other.

While Monkey Poop Coffee may initially evoke curiosity or even scepticism, its rising popularity among coffee aficionados is a testament to its unique characteristics and undeniable allure. 

Taste

Monkey Poop Coffee has a smooth and medium-bodied texture, with a moderate level of acidity. The flavour profile tends to be complex and nuanced, offering a range of taste sensations.

In terms of taste, monkey poop coffee exhibit notes of earthiness, reminiscent of dark chocolate or cocoa. It may also possess hints of spices such as cinnamon or nutmeg, adding depth to the overall flavour. Some drinkers detect subtle fruity undertones, such as berries or stone fruits, which contribute to a pleasant and balanced taste experience.

These flavors can vary depending on factors such as the specific coffee variety, the monkeys' diet, and the region.

How it's collected

Monkey-processed coffee is collected through natural foraging and careful selection. In regions where this type of coffee is produced, monkeys, either trained or wild, freely roam coffee plantations or specific areas with coffee cherries. With their innate instinct, the monkeys selectively pick the ripest and most flavourful coffee cherries. 

After consuming the cherries, the beans pass through their digestive systems while the outer pulp is broken down. The excreted beans are then collected from the monkey droppings by workers who carefully search for and retrieve the intact coffee beans. These collected beans undergo thorough cleaning to remove any traces of faeces before proceeding with standard coffee processing methods such as washing, drying, and roasting.

Ethics and Animal Welfare Concerns in Animal-Processed Coffee Production

The production of animal-processed coffee beans, has been met with significant ethical concerns and animal welfare considerations. It is important to address these concerns and encourage responsible practices within the coffee industry.

Animals kept in captivity

In some cases, animals like civets, elephants, or monkeys are confined in captivity solely for the purpose of producing these unique coffee beans. This raises questions about their living conditions, freedom of movement, and overall welfare. Animal captivity can lead to stress, improper nutrition, and adverse health effects. It is crucial to prioritize the ethical treatment of animals and ensure that their natural behaviors and habitats are respected.

Hygiene and Sanitation

In animal-processed coffee production, the beans are retrieved from animal droppings, which raises hygienic and sanitation issues. The handling and cleaning of these beans must be conducted with meticulous care to remove any potential contaminants and ensure food safety standards.

Sustainability

Increased demand has led to the overexploitation of the animals involved. This can have negative impacts on their populations, disrupt ecosystems, and compromise biodiversity. It is essential to adopt sustainable practices that promote the long-term well-being of both the animals and the environments they inhabit.

How we can help

As consumers, it is important to be aware of these ethical concerns and make informed choices when purchasing animal-processed coffee. Seeking transparency from producers regarding their sourcing and production methods is crucial. Supporting companies that prioritize ethical and sustainable practices can help drive positive change within the industry.

By raising awareness, advocating for animal welfare, and supporting ethical and sustainable coffee production, we can foster a coffee industry that respects both the animals and the ecosystems involved, ensuring a more conscientious and compassionate approach to enjoying our favourite beverage.


There we have it - every coffee beans that's pooped out by an email before brewed for you.

Let me know in the comments if you're down to trying any.

If you've already sampled some of these exotic beans, share your story!

Happy brewing!

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