Introduction:Civet coffee, commonly known as "cat poop coffee," has garnered significant attention for its unique production process and rich flavor, but it has also sparked considerable ethical controversy. This article delves into the habitat and dietary habits of civets, explains how the fermentation process inside their bodies affects the flavor of the beans, and explores the current state of the captive civet farming industry. Additionally, we introduce an Arabica civet coffee from Aceh, Indonesia, detailing its regional background and flavor profile, along with recommended KONO filter three-stage pour over parameters suitable for medium-dark roasted beans—helping you better understand the allure and brewing techniques of this exceptional coffee.

Civet coffee, or what most people commonly refer to as "cat poop coffee," has long been seen as synonymous with high-end coffee. However, the production methods and ethical issues behind it have always been controversial. The origin of this coffee is said to trace back to when Indonesian locals discovered that the feces of civets contained undigested coffee beans. After cleaning and drying, these beans were used for brewing, unexpectedly resulting in a unique flavor that eventually evolved into the premium coffee product we know today.

Civets primarily inhabit mountainous and hilly regions below 2,100 meters in altitude, preferring areas at the edges of tropical rainforests or subtropical broadleaf forests. They are often found in shrubs, grasslands, as well as hidden spots such as rock crevices and tree hollows. In their natural environment, civets are omnivorous, with food sources including small mammals, birds, amphibians, insects, and various fruits and plants. The coffee cherries they consume may include both Arabica and Robusta varieties, but those primarily consisting of Arabica beans tend to yield superior flavor profiles.

So-called "cat poop coffee" is actually made from coffee beans that are excreted by civets after consuming coffee cherries. These undigested beans are then cleaned, dried, and roasted. Traditional belief holds that the digestive fluids of civets contain special enzymes that break down proteins in the beans, thereby altering their flavor structure and producing a richer, fuller-bodied taste. However, in reality, if the civets only briefly ingest the coffee cherries and the beans remain in their bodies for too short a time, the impact of such "in-body fermentation" is actually quite limited.

Currently, many civet coffees on the market are produced by keeping civets in captivity and force-feeding them unripe or excessive amounts of coffee cherries. This practice not only negatively impacts animal welfare but also significantly compromises the original quality of the coffee. Therefore, consumers should pay close attention to the origin and production methods when purchasing.

Take, for example, an Arabica civet coffee produced in the Aceh region of Indonesia. These coffee beans are grown at an altitude of approximately 1,200 meters and are medium-dark roasted, featuring a strong and distinctive earthy tone, similar to aged beans or Indian monsoon-macerated beans. Their mouthfeel is extremely rich, nearly syrup-like in thickness, with a flavor profile that includes herbal notes, nuts, dark chocolate, and fermentation aromas. For coffee enthusiasts who enjoy bold flavors and unique characteristics, this is a worthwhile option to try.

Given that such beans typically possess high body and intense flavor, it is recommended to use a filter that can highlight a rich texture during pour over, such as the KONO filter. The KONO’s design features shorter and straighter ribs, which do not provide as effective ventilation as other filters. However, it uses water pressure accumulation to extend the contact time between water and coffee grounds, helping to extract more soluble substances and further intensify the coffee’s richness and smoothness.

Below are specific recommended parameters for using the KONO filter to pour over this civet coffee:

• Filter:KONO
• Water temperature:86°C
• Coffee dose:15 grams
• Coffee-to-water ratio:1:15
• Grind size:Medium-fine grind (approximately 70% extraction through a standard Chinese No. 20 sieve)

It is suggested to follow a three-stage extraction process: first, perform a 30-second bloom with 30 grams of water; then pour in a small circular motion until reaching 125 grams for the first pour; once the water level drops and is about to expose the coffee bed, pour again to reach 225 grams, then stop and wait until the water level drops again and is about to expose the coffee bed before removing the filter. The total extraction time is approximately 2 minutes and 1 second.

In summary, the unique flavor of civet coffee is not solely derived from the animal digestion process—the bean variety, origin, and processing method are equally critical. By choosing ethically sourced products that respect animal welfare and pairing them with suitable brewing methods, you can not only enjoy its special taste but also more responsibly savor this uniquely talked-about coffee.

The above content is compiled by CoffeeHunters, a coffee news website.