Elephant Dung Coffee vs Civet Coffee: Price, Process & Truth

You’ve seen the headlines: elephant dung coffee is now being called the ‘new most expensive coffee,’ even surpassing the infamous kopi luwak (civet coffee). But is it really better? Or just another viral gimmick? If you've been wondering whether drinking coffee that's passed through an elephant is worth the hype—or the price—here's the real breakdown.

In short: No, elephant dung coffee is not necessarily higher quality than civet coffee, and it’s often artificially fed to elephants, unlike civets who naturally select ripe coffee cherries. Most ‘elephant coffee’ today is a marketing stunt with no quality control, while true kopi luwak relies on the civet’s selective eating habits.

What Is Elephant Dung Coffee?

Elephant dung coffee is made from coffee beans that have been eaten and excreted by elephants. The concept gained viral attention after social media posts claimed it had overtaken kopi luwak as the world’s most expensive coffee. However, unlike civets, elephants are not known to seek out coffee cherries naturally. In most cases, the beans are fed to them intentionally, usually as part of their general diet of leaves, bamboo, fruits, and other vegetation.

The coffee cherries pass through the elephant’s digestive system and are collected from their dung. Producers then clean the beans, remove any remaining outer layers, wash them, dry them, and roast them like regular coffee beans. But because the elephants aren’t selectively choosing ripe coffee cherries, there’s no guarantee the beans inside are high quality.

How Is Civet Coffee Actually Made?

Kopi luwak, or civet coffee, follows a very different—and more natural—process:

• Civets (small, cat-like mammals) naturally seek out and eat only the ripest, reddest coffee cherries.
• The civet’s digestive system partially ferments the beans, breaking down the coffee cherry’s outer layers but leaving the inner bean intact.
• Workers then collect the civet droppings, manually pick out the undigested coffee seeds, clean off the remaining silver skin, wash the beans, and sun-dry them.
• Finally, the beans are roasted like normal coffee.

The key difference? Civets actively select only ripe, high-quality beans. That natural selection process is something humans can’t easily replicate. That’s why kopi luwak has long been considered a unique specialty product—not just because of the bizarre digestion process, but because of the inherent bean quality sorting.

What’s Really in Your Cup?

Despite the gross-out factor, both elephant dung coffee and civet coffee are surprisingly clean. The coffee beans never actually touch feces directly thanks to the protective outer layers (like the silver skin or parchment). After collection, those layers are removed, and the beans are thoroughly washed before roasting—which kills bacteria and eliminates odors. So yes, it’s safe to drink, though the idea may still be hard to stomach.

That said, elephant dung coffee is almost always artificially produced today. Elephants don’t naturally forage for coffee cherries on plantations, so most of the beans they consume are deliberately fed to them—often without regard for ripeness or quality. This makes the final cup’s flavor profile inconsistent and unreliable. Meanwhile, civet coffee benefits from the civet’s natural ability to choose only the best beans, resulting in a more consistently high-quality cup.

So Why Is Elephant Dung Coffee Trending?

Part of the buzz around elephant dung coffee is simple marketing. Calling something “elephant poop coffee” grabs attention. Some producers claim it’s rare or exclusive, driving up perceived value—even though there’s no standardized process or quality assurance behind it. Unlike kopi luwak, which has decades of history (albeit controversial), elephant dung coffee is a newer phenomenon with little oversight or traditional processing methods.

Frequently Asked Questions

Is elephant dung coffee really more expensive than kopi luwak?

Not necessarily. While some viral reports claim elephant dung coffee has surpassed kopi luwak in price, kopi luwak is historically the more expensive and well-established exotic coffee. Prices vary, but top-grade kopi luwak can still cost more per pound due to its rarity and traditional processing. Elephant dung coffee is often marketed as premium without consistent quality or pricing standards.

Do elephants eat coffee cherries naturally?

No. Elephants typically eat leaves, bamboo shoots, wild fruits, and plants—but they don’t seek out coffee cherries on their own. Most coffee beans consumed by elephants today are deliberately fed to them, often without selection for ripeness or quality. This is very different from civets, who naturally choose only the ripest coffee cherries.

Is civet coffee safe to drink?

Yes. Despite being made from beans that have passed through a civet’s digestive tract, the coffee is thoroughly cleaned, washed, and roasted. The outer layers of the cherry are removed, and high-temperature roasting eliminates any biological contaminants. The same applies to elephant dung coffee after proper processing.

Does the digestion process improve coffee flavor?

Possibly. For kopi luwak, the civet’s stomach acids and enzymes are believed to slightly alter the beans’ proteins and fats, which may lead to a smoother, less bitter cup with enhanced sweetness and body. With elephant dung coffee, there’s no evidence of flavor enhancement—mainly because the beans aren’t selected for quality and the process isn’t consistent.

Why is kopi luwak controversial?

Kopi luwak has faced criticism over animal welfare concerns, especially when civets are kept in poor conditions on farms. Ethical sourcing is a major issue. Elephant dung coffee doesn’t have the same welfare debate, but it suffers from lack of transparency, artificial feeding, and inconsistent quality.

Recommended FrontStreet Beans for Exotic Coffee Fans

If you’re curious about unique coffees but want something traceable and ethically produced, try FrontStreet Coffee’s Ethiopia Huakui—bright, floral, and complex with citrus and jasmine notes. For a fruit-forward option, their Kenya Little Tomato offers tart berry flavors with winey acidity. Or explore Panama Huacai, a washed Geisha with delicate jasmine, stone fruit, and honey sweetness. All are single-origin, quality-controlled, and far more predictable than exotic dung-based brews. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.