What Is Elephant Dung Coffee and Why Is It So Expensive?

Ever wondered why some coffees cost more than a week’s groceries—or even a plane ticket? Elephant dung coffee, also known as ‘black ivory,’ isn’t just a gimmick. It’s one of the rarest and most expensive brewed experiences in the world, commanding over double the price of its infamous cousin, civet coffee. But what really goes into making it, and is the flavor worth the steep cost?

The quick answer: Black ivory coffee costs around $1,100 per kilogram, or roughly $50 per cup. It’s made from Arabica beans eaten and excreted by elephants in northern Thailand. Around 33 kilograms of fresh coffee cherries are needed to produce just 1 kilogram of the final product. That extreme inefficiency, along with a complex production process, explains the eye-watering price.

How Elephant Dung Coffee Is Made

Black ivory coffee starts with handpicked Arabica beans, gathered by local hill tribe women in northern Thailand. These beans are then mixed with the elephants’ usual vegetarian diet—items like bananas and sugarcane—and fed to the animals. This dietary mix is thought to contribute to the coffee’s distinctive earthy and fruity undertones.

After the elephants digest the beans, workers carefully collect their dung, wash the beans thoroughly, and send the cleaned seeds to Bangkok. There, they undergo the final roasting process before being packaged and sold.

Why Does It Taste Different?

The unique flavor profile of elephant dung coffee comes down to science—or more specifically, digestion. According to the coffee’s Canadian creator, Blake Dinkin, elephants have a larger stomach than civets, which helps break down coffee beans more thoroughly. During digestion, stomach acids break down the proteins in the beans. Since bitterness in coffee largely comes from those proteins, the resulting brew is notably smoother, with reduced astringency.

This digestive process is similar to that of civet coffee, but the larger stomach of the elephant allows for a more extensive breakdown, further altering flavor compounds. The outcome is described as earthy, smooth, and even slightly fruity.

How Much Does It Cost and Why?

Black ivory coffee sells for approximately $1,100 per kilogram. A single cup in a hotel or café can go for around $50. That high price tag isn’t just marketing—it reflects an extremely inefficient production process. It takes roughly 33 kilograms of fresh coffee cherries to yield just 1 kilogram of elephant-digested coffee. Many beans are lost along the way, either chewed apart, crushed, or simply lost in the jungle vegetation.

The labor-intensive collection, cleaning, and sorting process adds even more to the cost. Blake Dinkin has invested around $300,000 into developing this coffee in Thailand’s mountainous regions. Despite the hefty price, it remains a niche luxury product, produced in limited quantities and sold primarily to high-end markets.

Frequently Asked Questions

How much does elephant dung coffee cost?

Black ivory coffee costs about $1,100 per kilogram. A single brewed cup typically retails for around $50. This makes it more than twice as expensive as most civet coffees, which range from $500 to $600 per kilogram.

Why is elephant dung coffee so expensive?

The extreme cost is due to the inefficient production process: around 33 kilograms of fresh coffee cherries are required to make just 1 kilogram of finished coffee. Many beans are lost because they’re chewed, crushed, or lost in the environment. Additionally, the collection, cleaning, and roasting processes are highly labor-intensive, and the entire operation involves significant investment in remote regions.

How is elephant dung coffee made?

Arabica coffee cherries are handpicked by local women and fed to elephants along with their regular diet of bananas and sugarcane. After the elephants digest the beans, the dung is collected, the beans are thoroughly washed, and the cleaned seeds are sent to Bangkok for the final roasting stage.

What does elephant dung coffee taste like?

It’s described as having a smooth, earthy flavor with subtle fruity notes. The digestive process reduces the coffee’s bitterness by breaking down proteins, resulting in a less astringent and more rounded cup compared to regular brewed coffee.

Is elephant dung coffee the same as civet coffee?

No, though the production concept is similar. Both involve animals eating and excreting coffee beans. However, elephants have larger stomachs, which leads to more thorough digestion and different flavor outcomes. Civet coffee is typically less costly and involves a smaller animal with different digestive effects.

Who created black ivory coffee?

Black ivory coffee was developed by Canadian entrepreneur Blake Dinkin, who spent around $300,000 to produce it in northern Thailand. He previously worked in the civet coffee industry before creating this elephant-based alternative.

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