When I grew up in Indonesia, I heard the myth about this special coffee that going through natural fermentation inside Palm Civet guts and its result as fine, rare and expensive coffee waste in Civet's dung. Then I found out that it wasn't a myth, though I never have a chance to taste it myself. Related to what we learn in class, I'm not sure why the cost is so expensive, is it because the cost of travel distance or because the limited source of Civet population itself. Overall, it still worth to try this unique taste!
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Andy, I'm not sure how to post YOUTUBE with profile image/ video for Coffee Luwak Blog.
Just copy and paste the link, hopefully it works.- Camelia
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