Taiwan Produces Its Own Version of World’s Most Expensive Coffee

The world’s most expensive coffee—often called civet or Kopi Luwak—has long been synonymous with Indonesia. Produced from beans eaten and excreted by civet cats, it fetches sky-high prices. But can the same concept work elsewhere? Taiwan has found a way to produce its own civet-style coffee using a native animal, offering a unique local twist on this exclusive brew.

Yes, Taiwan produces its own version of civet coffee. Using Formosan palm civets—a species related to the Indonesian civet—the coffee is made via lab-controlled ‘external fermentation’ using gut microbes. This Taiwanese take on civet coffee sells for around NT$2,724 per pound, more than three times cheaper than authentic Indonesian Kopi Luwak, which goes for up to NT$9,000 per pound.

What Is Taiwan’s Version of Civet Coffee?

Taiwan’s civet-style coffee is produced in Shan Zhu Yuan Ranch in Taitung’s Puyan Township. Unlike traditional Kopi Luwak, where beans are fermented inside the animal, this version uses an ‘external fermentation’ method developed with help from Taiwan’s Industrial Technology Research Institute (ITRI). The process involves isolating four strains of lactic acid bacteria from the civet’s gut microbiome, then replicating and applying those microbes in a lab setting to ferment the coffee beans.

Why Create a Taiwanese Civet Coffee?

The initiative began as a response to the challenges faced by Taitung coffee growers. Ranch owner Ruan Yongguang had been raising Formosan palm civets and growing coffee, but Taitung coffee had a reputation for being bland and unremarkable—especially compared to better-known Taiwanese coffees like those from Gukeng. After the devastating Typhoon Morakot (known locally as the 88 Flood), sales plummeted. Ruan applied for a small business innovation grant from Taiwan’s Ministry of Economic Affairs, which led to the collaboration with ITRI and the development of this lab-fermented coffee.

How the External Fermentation Process Works

The key to this Taiwanese civet coffee is the use of microbes. The first bacterial cultures were taken from the faeces of civets that had consumed coffee beans. These were then analysed and refined in a lab, where researchers isolated four specific strains of lactic acid bacteria native to the civet’s digestive tract. These strains were reproduced at scale by the Food Industry Research and Development Institute and used to ferment the coffee in controlled laboratory conditions. This external approach avoids the health risks associated with using animal waste directly and results in a cleaner, more consistent product.

What Does the Coffee Taste Like?

According to Ruan, the resulting coffee has a much richer aroma and sweetness than regular Taitung coffee. He describes the cup profile as having low bitterness, no astringency, and a pleasant sweetness that addresses the previous weakness of Taitung beans lacking fragrance. The lab-based fermentation process, modelled on the civet’s natural digestive enzymes, is credited with enhancing these desirable flavour attributes.

How Much Does It Cost Compared to Authentic Kopi Luwak?

The Taiwanese version is significantly more affordable. A 60-gram pack retails for NT$360, which equates to roughly NT$2,724 per pound. In contrast, genuine Kopi Luwak from Indonesia—particularly from Sumatra—can cost up to NT$9,000 per pound. That makes the Taiwanese product more than three times cheaper, offering a rare exotic coffee experience at a much lower price point.

Frequently Asked Questions

What is civet coffee, and why is it so expensive?

Civet coffee, also known as Kopi Luwak, is made from coffee beans that have been eaten and excreted by civet cats. The digestive process is believed to enhance flavour, but the main reason for its high price—up to NT$9,000 per pound—is rarity, labour-intensive collection, and novelty. It’s one of the most expensive coffee beans in the world.

Is Taiwan’s version of civet coffee real?

Yes, it’s real coffee processed using a method inspired by civet digestion. However, instead of coming from the animal’s faeces, it uses lab-controlled fermentation with microbes extracted from the civet’s gut. It mimics the natural process without using actual animal waste.

What animal is used to make Taiwan’s civet coffee?

The coffee is produced using Formosan palm civets, a species native to Taiwan and closely related to the Asian palm civets used in traditional Kopi Luwak production in Indonesia.

How is Taiwan’s civet coffee made differently?

Instead of allowing civets to eat and pass the beans naturally, Taiwan’s method uses microbial fermentation. Scientists isolated four lactic acid bacteria strains from civet faeces, cultured them in a lab, and applied them to ferment the beans externally—creating a cleaner, safer, and more scalable process.

How much does Taiwan’s civet coffee cost?

A 60-gram pack costs NT$360, which works out to approximately NT$2,724 per pound. This is more than three times cheaper than authentic Indonesian Kopi Luwak, which can sell for up to NT$9,000 per pound.

Where is this coffee produced?

The coffee is produced at Shan Zhu Yuan Ranch in Puyan Township, Taitung County, Taiwan. The project was developed in collaboration with Taiwan’s Industrial Technology Research Institute.

Recommended FrontStreet Beans for Exotic Coffee Lovers

For coffee fans intrigued by Taiwan’s exotic fermentation methods, try FrontStreet’s Ethiopia Huakui for its vibrant floral and stone fruit notes, or Yirgacheffe for bright citrus and berry tones—both highlight the impact of processing on flavour. For something earthier, their Panama Huacai offers complex ferment profiles. All showcase how processing shapes taste, much like Taiwan’s civet-style coffee. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.