5 packs

Indonesia civets like to have the ripest, sweetest and most juicy coffee fruit as food. As the coffee fruits pass through its digestive system, the flesh of the fruits will be digested, but the hard raw coffee bean will be excreted. Through this digestion process, the coffee beans After this digestion process, the change in coffee beans produces a unique flavour, with extremely mellow taste. After cleaning and baking, it is presented as civet coffee. To quote the Coffee critic Chris Rubin once said,The aroma is rich and strong, and the coffee is incredibly full body, almost syrupy. It thick with a hint of chocolate, and lingers on the tongue with a long clean aftertaste.

Civet coffee was first discovered in Indonesia. In early 18th century, the Dutch established coffee plantation in Sumatra and Java, the area of Colonial Indonesia. They prohibited the locals from picking and eating grown coffee fruits. Inadvertently, the Indonesia locals noticed that civets like to eat the coffee fruits, and the coffee beans were excreted intact.

Indonesia,Aceh,Takengon Wild civet coffee beans, harvested in advantageous Gayo Highlands,100% wild civet coffee beans, mellow, smooth, taste of top level, fully manual processing.