We visited a local coffee plantation just north of Ubud in Bali, Indonesia. It was a special area for growing coffee in Bali as they collect the droppings of the Asian Palm Civet (Paradoxus hermaphroditus) which has a taste for the ripe coffee cherries on the plants. It then poops them out beneath the the coffee plant and these get collected. As you can imagine, the process of ‘passing through’ the Luwak gives this coffee the distinctive taste. The droppings are then cleaned and scrubbed to get to the beans, which are then dried and processed to be ground. Tasty!
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