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Black Ivory Coffee (Black Ivory Coffee), also known as Elephant dung Coffee, is made from coffee beans digested and excreted by Thai elephants and produced in the Golden Triangle Asian Elephant Base. Enzymes in elephants break down proteins in beans during digestion, making them almost free of the bitterness of ordinary coffee. The coffee is produced and wholesale by Black Ivory Coffee. Due to the extremely limited supply, it is only sold in a small number of five-star hotels in the world, and the price is not cheap. In October 2012, the coffee was first launched by the Anantara Hotels, Resorts & Spas at US $25 per cup, making it one of the most expensive coffee in the world.

Black ivory coffee is one of the most expensive coffee in the world, priced at $1100 per kilogram.

Black Ivory Coffee (Black Ivory Coffee), these special coffee beans are produced and wholesale by a company of the same name, which was founded in March 2012 by Canadian Blake Dinkin, translated as Black Dingjin in Chinese.

Black ivory coffee is the most expensive coffee in the world. Whether the coffee is sweet or not depends on the content of protein in the coffee. If there is too much protein, it will make the taste bitter. The elephant digestion releases enough enzymes to break down the protein in the coffee beans, and breeders feed the elephants expensive Arabica coffee beans and pick them up from the elephant's poop. But when elephants eat more than 72 pounds of coffee beans, they can only successfully "filter" 2.2 pounds of coffee beans, so they are worth a lot.

Today, Thai black ivory coffee, which sells for as much as NT $33000 (6747 yuan) per kilogram, officially beats Indonesia's Musk Kopi Luwak to become the most expensive coffee bean in the world. in fact, these two types of coffee beans have something in common. is taken from animal droppings.

Manufacturing process

The development of the world's most expensive coffee is a high-end hotel in Thailand. The hotel has its own elephant conservation center near the Golden Triangle in northern Thailand, where about 30 elephants live, and the coffee comes from these 30 elephants.

The breeders first fed the elephant Arabica coffee fruit planted about 1500 meters above sea level in northern Thailand. The coffee beans are slowly digested and transported in the elephant. In the process, an enzyme secreted by the elephant breaks down the protein of coffee beans, which is the main source of coffee bitterness.

When these coffee beans leave the elephant's body, they are picked, dried and baked by the breeders before they can be enjoyed by humans.

Formation principle

An elephant's stomach is like a saucepan in the animal kingdom. It takes 15 to 30 hours to digest coffee beans, which are "stewed" with vegetarian foods often eaten by elephants such as bananas and sugar cane, which undergo a natural fermentation process in the stomach. this fermentation process makes the coffee have a flavor that other coffee does not have, and finally gives the coffee a unique earthy and fruity flavor.

Taste characteristics

When the elephant eats the coffee beans, the stomach acid in the elephant can break down the protein in the coffee, which is one of the main reasons for the bitter taste of the coffee. The coffee made from this kind of coffee beans tastes very smooth and does not taste as bitter as ordinary coffee. The taste of this coffee is mixed with aromas of milk chocolate, nuts and fruit.