How Cat Poop Coffee Became a Luxury in the Philippines

In the lush forests of the Philippines, a curious animal once seen as a pest is now the key to a small farmer’s fortune. For decades, coffee growers tried to rid their plantations of civets—small, nocturnal mammals that stole ripe coffee cherries. But when they discovered what came out the other end, everything changed.

These wild animals eat coffee cherries, but can’t fully digest the beans inside. What emerges in their droppings is a coffee bean transformed by digestive enzymes and stomach acids—resulting in a smoother, fruitier cup with little bitterness. That cup can cost up to $748 per kilogram in the US. In the Philippines, it sells locally for 1,200 pesos per kilo (around $28.75), five times the price of regular beans.

What Is Civet Coffee and How Is It Made?

Also known as kopi luwak in Indonesia or kape alamid in the Philippines, civet coffee begins when the civet, a tree-dwelling mammal, eats ripe coffee cherries. The animal’s digestive system partially ferments the beans, breaking down proteins responsible for bitterness. The beans are then excreted intact. Farmers collect the droppings, wash the beans, and roast them like any other specialty coffee. This natural fermentation process is said to produce a cup with reduced acidity, enhanced sweetness, and complex fruity or spicy notes.

Why Did Farmers Start Farming Civets?

Originally, farmers in the Philippines saw civets as a threat, chasing them away from their coffee trees. But when they realised the value of the beans in civet droppings, attitudes shifted. Some began trapping and even caging civets to control their diet and ensure a steady supply of beans. “We dreamed we could earn money from them,” said Rustico Montenegro, a 44-year-old farmer who started collecting civet coffee years ago. His family gathers up to 8 kilograms of civet droppings during harvest season (March to May), washing the beans with natural spring water before selling them.

How Much Can Farmers Earn from Civet Coffee?

During the coffee harvest months, Montenegro and his wife can collect and process up to 8 kilograms of civet coffee beans per day. After cleaning, they sell the beans for around 1,200 pesos per kilogram. That equates to roughly $28.75 per kilo—about five times the price of regular coffee. Their daily income can reach $230, an exceptionally high wage in the Philippines, where a quarter of the population lives on less than $1 per day. Outside of harvest season, when civets feed on wild fruits like papaya and banana, the farmers switch to selling vegetables and see their income drop dramatically—to just 500 pesos (about $12) per week.

What Does Civet Coffee Taste Like?

Chefs and coffee drinkers describe civet coffee as smooth and complex, with low acidity and distinctive fruity or spicy undertones. “There’s no sourness. The taste is rich and layered… a bit spicy, a bit fruity,” said chef Jude Mancuya after tasting a cup in Manila that cost him around $7—about twice the price of a regular coffee. While the taste is subjective, many note its unusual smoothness compared to conventional coffees.

Frequently Asked Questions

What is civet coffee and where does it come from?

Civet coffee, also called kopi luwak or kape alamid, is made from coffee beans eaten and excreted by civets, small mammals native to Southeast Asia. In the Philippines, it’s known as kape alamid and has gained attention for its unique fermentation process and high market value.

How are civet coffee beans processed?

After civets consume ripe coffee cherries, the beans pass through their digestive system, where enzymes and acids reduce bitterness. The beans are then excreted, collected by farmers, washed, and roasted. This natural fermentation is said to enhance sweetness and reduce acidity.

Why is civet coffee so expensive?

Civet coffee commands high prices due to its rarity, labour-intensive collection process, and unique flavour profile. In the US, it can sell for up to $748 per kilogram, while Filipino farmers earn up to $28.75 per kilogram locally.

Do civets benefit from this process?

The article does not discuss animal welfare in detail, but notes that some farmers keep civets in cages to secure a steady supply of beans. Ethical concerns exist around caged civet farming in other regions, though this article focuses on the economic impact for farmers.

What does civet coffee taste like compared to regular coffee?

Civet coffee is described as smoother, less acidic, and more complex, with fruity or spicy notes. Tasters report a richer, less bitter cup compared to standard brewed coffee.

FrontStreet Coffee Beans Similar to Civet Profiles

For coffee lovers intrigued by the unique fruitiness of civet coffee, try FrontStreet Coffee’s Ethiopia Yirgacheffe for its bright acidity and floral-fruity notes, or their Indonesia Mandheling for heavier body and earthy sweetness. Both offer complex profiles without requiring a civet’s digestive system. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.