Civet Coffee

product details

Origin: Coorg (Kodagu), Karnataka | Wild-collected from droppings of Asian Palm Civet (Paradoxurus
hermaphroditus)

• Considered one of the world’s most expensive coffees due to its rarity, labor-intensive ‘wild’ collection,
  and unique fermentation through the civet’s digestive system.
• Production is strictly from wild, free-roaming civets, not caged animals—aligned with guidance from
  Coffee Board officials and independent Indian producers.
• Collection occurs near forest-fringed coffee plantations in Coorg and Chamarajnagar districts—wild
  civets consume only ripe cherries, naturally fermenting the beans and enhancing flavor.

Body / Acidity: Smooth–medium body, low acidity

Flavor & Aroma Notes: Earthy-sweet with chocolatey, caramel, nutty notes