Okay, as if Civet coffee couldn’t get any stranger in the way it’s produced, there has now been a new process developed by the Industrial Technology Research Institute, Taiwan Bean Store Co. that involves what they call ‘in vitro fermentation’. They’re calling it ‘Formosan Civet Coffee.
CEO of the Taiwan Bean Store, Catherine Tai, states “The technology saves the trouble (of having to go though the normal in vivo process) but produces the same quality coffee. It is safe, hygienic, and humanitarian.”
Civet coffee is known as a luxury coffee, and it is produced by feeding coffee cherries to the Asian Palm Civet and then harvesting the beans from their excrement. The coffee can be as expensive as $100 a cup.
The Formosan Civet Coffee is said to have the same taste and quality as Civet coffee produced using the traditional method, but it will be around half the cost and release for sale in Japan early March.