This listicle covers the world of coffee beans that pass through an animal before they reach your cup. From the famous civet coffee to lesser-known alternatives, we explain what each type is, how it’s produced, and why people pay premium prices for them. Whether you’re a curious coffee lover or a seasoned connoisseur, this guide will help you understand these unique and often controversial brews.
Kopi Luwak (Civet Coffee)
Kopi Luwak is the most famous animal-processed coffee, produced in Indonesia, the Philippines, and Vietnam. Asian palm civets eat ripe coffee cherries, digest the fruit, and excrete the beans, which are then collected, cleaned, and roasted. The fermentation in the civet’s digestive tract is said to reduce bitterness and add a smooth, earthy flavor. Authentic Kopi Luwak is rare and expensive, and many producers now use caged civets, raising ethical concerns.
Black Ivory Coffee (Elephant)
Black Ivory Coffee is made from beans that have been eaten by elephants in northern Thailand. The elephants consume coffee cherries along with their normal diet of fruit and vegetation, and the beans are collected from their dung after passing through the digestive system. The process takes about a day and imparts a unique, mellow flavor with notes of chocolate and malt. This coffee is extremely limited and is sold primarily to luxury hotels.
Monkey Coffee (Rhesus Macaque)
Monkey coffee, also known as monkey poop coffee, comes from rhesus macaques in Taiwan and India. These monkeys eat coffee cherries and spit out or excrete the beans, which are then processed. The flavor is often described as fruity and slightly fermented, with a hint of sweetness. Production is small-scale, and the coffee is mostly consumed locally, making it a niche find.
Jacu Bird Coffee
Jacu bird coffee originates from Brazil, where the jacu bird, a wild pheasant-like bird, feeds on coffee cherries. The beans pass through the bird’s digestive system and are collected from the forest floor. This process is natural and ethical, as the birds are free-roaming. The resulting coffee is said to have a smooth, nutty profile with low acidity, and it is often sold as a specialty product.
Coatis Coffee (Coatimundi)
Coatis, relatives of raccoons, are used in some regions of Brazil and Central America to produce coffee. These animals eat ripe coffee cherries, and the beans are recovered from their droppings. The fermentation is shorter than in other animals, leading to a lighter, more citrusy cup. This type is rare and often marketed as a more ethical alternative to civet coffee, though it is still not widely available.
Bat Coffee
Bat coffee is produced when bats bite into ripe coffee cherries and then discard the partially eaten fruit, leaving the beans to be collected by farmers. This occurs mainly in Costa Rica and other Central American countries. The bats’ saliva is believed to add a unique enzymatic action that enhances the coffee’s sweetness and complexity. The beans are often processed naturally, resulting in a fruity, wine-like flavor.
Bird Coffee (Various Species)
Beyond the jacu bird, several other bird species contribute to coffee production, including orioles and thrushes in Ethiopia and Yemen. These birds eat coffee cherries and either excrete the beans or drop them, and farmers collect them. The beans often undergo a natural fermentation that can produce a floral, tea-like cup. This type is rare and typically sold as a specialty, with limited production.
Hornbill Coffee
Hornbill coffee comes from the hornbill bird, found in Southeast Asia, particularly Thailand and Indonesia. These birds consume coffee cherries and pass the beans, which are then collected and processed. The flavor is described as earthy with a hint of tropical fruit, and it is often compared to Kopi Luwak but with a distinct character. Production is very limited, and the coffee is mostly consumed locally.
Fossa Coffee
Fossa coffee is produced in Madagascar, where the fossa, a carnivorous mammal related to the mongoose, eats coffee cherries. The beans pass through its digestive system and are collected from the forest. This coffee is extremely rare and has a unique, gamey flavor profile with notes of dark chocolate and spice. Due to the fossa’s endangered status, production is strictly controlled and ethical concerns are paramount.
How to Choose
When choosing animal-processed coffee, first consider the ethical implications, as some methods involve caged animals. Look for brands that are transparent about their sourcing and claim ethical treatment. Next, think about flavor: if you prefer a smooth, mellow cup, Kopi Luwak or Black Ivory might suit you; for a fruity, acidic profile, consider bat or bird coffee. Finally, check the price—these coffees are often expensive, so decide if the unique experience justifies the cost. Always buy from reputable roasters who provide detailed information about the production process.
Frequently Asked Questions
Is it safe to drink coffee beans from animal poop? Yes, when properly cleaned and roasted, the beans are safe. The roasting process kills any bacteria, and the beans are thoroughly washed before roasting.
Why does animal digestion change the flavor? The digestive enzymes and fermentation in the animal’s gut break down proteins in the bean, reducing bitterness and altering the flavor compounds, resulting in a smoother cup.
What is the most expensive animal poop coffee? Black Ivory Coffee is often the most expensive, selling for hundreds of dollars per pound due to its rarity and production cost.
Are there ethical concerns with these coffees? Yes, especially with Kopi Luwak, where civets are often kept in cages and fed cherries, which is considered animal cruelty. Look for wild-sourced or certified ethical options.
Can I make this coffee at home? You can buy the beans and brew them like regular coffee, but you need to ensure they are from a reputable source and properly roasted.
Do these coffees taste better than regular coffee? It’s subjective. Many people find them smoother and less bitter, but others prefer the complexity of traditional specialty coffees. It’s worth trying a small amount to see if you like it.
Final Thoughts
Animal-processed coffees are a fascinating niche in the coffee world, offering unique flavors and stories. While they can be expensive and raise ethical questions, they also highlight the creativity and resourcefulness of coffee producers. If you’re curious, start with a small batch from a trusted source, and remember that the best coffee is the one you enjoy, regardless of its origin.