The most expensive coffee varieties in the world that undergo fermentation in animal stomachs.

It turns out that one of the most expensive coffee varieties on the world coffee market is fermented coffee varieties that are produced using animals. Several varieties, which we will talk about today, are obtained in the process of special fermentation, which occurs in the stomachs of various animal species, and the grains themselves pass through the intestines and, as a result of natural processes, go outside.

Sort of coffee "Black Ivory" (Black Ivory)

This variety is obtained with the help of elephants, and at a cost of over $ 1,000 per kilogram, it is one of the most expensive in the world. This variety is produced in Thailand, and the raw materials for it are the grains of Arabian coffee varieties common in this region. Coffee beans are fed to elephants, and then, getting into the stomach of animals, they undergo the fermentation process under the influence of gastric juice. After the natural process, elephant drivers collect the left grain, thoroughly rinse them, dry and fry. This is a very rare type of coffee that can be purchased in Thailand.

Kopi Luwak coffee grade

This coffee is produced in Vietnam, Indonesia, the Philippines and some other countries of Southeast Asia. As an assistant, without which it is impossible to get this kind of strong drink, small animals act - civet or wyverra. The Indonesian coffee makers of the Copy Luwak coffee breed these animals on special farms. Well, the process of obtaining is in many ways similar to the production of Black Ivory coffee: the grains are fed to animals, and subsequently harvested, washed and dried.

Variety of coffee "Jacu Bird" (Jacu Bird)

This coffee is obtained in Brazil, where local farmers breed Jacques from the order of chicken especially in order to eat ripe grains of coffee. Farms involved in the breeding of Jacques and the production of high-end coffee are located in the Pedra Azul region in the southeast of the country.

Coffee "Bat"

This is perhaps the rarest and youngest of all varieties of fermented coffee. As the name suggests, it is obtained with the help of bats eating ripe coffee grains. The farm for its production is located in Costa Rica, and the amount of production is so small that luxury goods are scheduled for years to come.

In all cases, coffee grains are exposed to animal gastric juice, but are not completely digested. Juice destroys the protein compounds that make coffee bitterness. In addition, grains are saturated with trace elements and enzymes, which also affect the final taste. As a result of fermentation, a drink brewed from such grains acquires a particularly soft and rich taste that gourmets so value.