From Dung to Coffee Brew With No Aftertaste


Source: nytimes.com

A civet farm in Liwa, a town in Sumatra, where the catlike animals eat coffee cherries. Their droppings contain coffee beans fermented in their stomachs.

SAGADA, the Philippines — Goad Sibayan went prospecting recently in the remote Philippine highlands here known as the Cordillera. He clambered up and then down a narrow, rocky footpath that snaked around some hills, paying no heed to coffins that, in keeping with a local funeral tradition, hung very conspicuously from the surrounding sheer cliffs.

Reaching a valley where coffee trees were growing abundantly, he scanned the undergrowth where he knew the animals would relax after picking the most delicious coffee cherries with their claws and feasting on them with their fangs. His eyes settled on a light, brownish clump atop a rock. He held it in his right palm and, gently slipping it into a little black pouch, whispered:

“Gold!”

Not quite. But Mr. Sibayan’s prize was the equivalent in the world of rarefied coffees: dung containing the world’s most expensive coffee beans.

Continue sipping…

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