My family and friends know I love, no, I am crazy about coffee. I should have gotten this habit from my dad, but instead, I got it just 8 years ago from our friend, A, who would always let me taste different kinds of coffee and brews at his house every week.
It is a good thing that latest researches show that coffee is good for our health!
Nowadays, my mornings are not complete if I do not have my cup of coffee. And no instant please, only freshly brewed. No sugar, just cream.
Hubby loves tea. But he surprisingly indulges my coffee habit. He bought me a coffee siphon (upon the recommendation of friend A). He is also the one who is more adventurous in choosing different kinds of beans. While I am already happy with my home blend of Benguet and Arabica beans - medium roast.
Here is his latest coffee adventure for me - the Philippine Civet Coffee. Locally known as the Alamid.
According to an old BBC article (April 11, 2006), Philippine Civet Coffee is “one of the world’s most expensive and coveted kinds of coffee”. Only 500 kg of it are produced in the Philippines every year. Once roasted, the coffee beans sell for more than $115/kilogram.
Are you ready to find out what makes this so very rare? To quote the BBC article:
"The Philippines has recently discovered it produces one of the world's most expensive and coveted kinds of coffee. But it comes from an unusual source - the droppings of a nocturnal, cat-like animal called the palm civet.
Civets, related to the mongoose, are usually seen as pests in the Philippines and hunted for their meat. But their droppings are worth their weight in gold.
Known locally as alamid, civets are carnivorous but they also have a taste for the sweet, red coffee cherries that contain the beans. The beans pass through the civet whole after fermenting in the stomach and that's what gives the coffee its unique taste and aroma. "
Yup, you read it right. The Philippine Civet Coffee comes from wild civet droppings. During coffee season, these are gathered very early in the morning by forest dwellers who climb the mountains and pick the civet droppings on the forest floors. The coffee beans are separated, cleaned, roasted, and packed. For many many years now, the mountain people have been gathering, cleaning, and brewing these half-digested beans. It is their best-kept secret. Now that this secret is out, we have the opportunity to taste it. (This is, by the way, already exported to many countries around the world.)
The question is, will we be brave enough to try some? :D
The bottle contains whole coffee beans which we have to grind. The instruction says to use 7 gms of beans, per cup. Using coffee siphon or french press is recommended to bring out the full flavor.
I confess I have not tried this yet. :D Reviews say it has a fruity aroma, with strong, sweet, dark chocolatey taste. I promise I will try this and post my review. I am looking forward to this rare treat.
Sharing this unique coffee with A Taste of Terroir over at Anna's Cool Finds. This event features food, food products or recipes that are unique in our own area and location. Please check out her blog on January 31 for the round-up of interesting unique food, and produce around the world.