Every bean of this coffee has passed through the digestive system of the Asian Palm Civet.
It’s THAT coffee.
First off, many thanks to Chris Dunne of Kaya Kopi coffee for sending not just one, but two packages of this coffee to try.
We were hesitant to accept his offer at first, because we’ve heard some horror stories about the forced farming of civets in captivity.
So we were relieved to hear that the coffee from kaya Kopi is grown organically in the Pangalengan Highlands of West Java, Indonesia and ingested by wild Asian palm civets. No cages or anything like that.
This is their promise:
So… what’s the big deal? Why pay more for coffee beans that have, put simply, been eaten and pooped out by a wild civet? Why does that make for a better cup of coffee?
The answer lies in what happens inside the civet.
In its stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids.
So while the beans look no different, or worse for wear, after passing through the civet, those enzymes have a woven a little magic.
Which brings us to the part where we grind the beans, brew the coffee and try it for ourselves…
We ground the beans just before brewing, as always. And brewed the coffee in a French press.
Then, after letting the coffee cool for a couple of minutes, it’s tasting time.
And the first to taste is my wife, who has the better nose for coffee. And she tastes blind, because I never tell her about the coffee in advance.
Here’s what she said…
She picked up nuts, chocolate and hint of berries from the aroma alone. (I told you she has a good nose!)
After the first sip or two, she was deeply impressed. I took a couple of sips myself and agreed.
This is a mild coffee, but satisfyingly full-bodied. It’s very low on acidity, with a natural sweetness. And yes, a layer of chocolate and a touch of berries.
Best of all, it feels perfectly balanced. The price notwithstanding, this is a coffee you’d never want to spoil by adding cream or sugar. It simply doesn’t need it.
Is this the best coffee in the world, as well as the most expensive?
Probably not. However, in the end, that’s a subjective call. But it is a really, really good coffee… and one that every serious coffee lover should try at least once.
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NOTE: This product was sent to us free in return for a review. (That said, we always reserve the right NOT to review a free product if we don't like it, or feel you wouldn't like it.)