The difference between musk Kopi Luwak and black ivory coffee lies in where the flavor is described.

China Coffee Network

Folded and digested in the elephant

First feed the elephants Arabica coffee beans grown in northern Thailand about 1500 meters above sea level. After the elephant eats the beans, the coffee beans go through slow digestion, movement and excretion in the elephant body. Then, the elephant men and their wives pick out the beans carefully, dry them in the sun, and then bake them, so that the special coffee beans are ready.

Folding and brewing

When brewing and brewing, in order to show the freshness of the coffee and enhance the customer's sensory experience, the staff will grind the coffee beans by hand on the spot, and then use the traditional siphon coffee balance method (siphon pot) to brew.

Folding coffee flavor

In the words of Blake Dinkin, the coffee's developer, the coffee "smells floral, chocolate and earthy, with chocolate, nutty and slightly spicy, full-bodied and tea texture". (the original words are: "The aroma is floral, chocolate and earthy. The taste is chocolate, nutty with a hint of spice. It is full bodied and syrupy and it almost has a tea-like quality to it.") Black ivory coffee is made from coffee beans digested and excreted by Thai elephants. These beans are the best Thai arabica coffee beans collected from 1500 meters above sea level, while these elephants are located in the Golden Triangle Asian Elephant Base (Golden Triangle Asian Elephant Foundation,GTAEF) in northern Thailand, established by the world-famous tourist resort brand Anantara Hotels, Resorts & Spas. And Asian elephant protection agencies funded by the government, businesses and other members of the community.

Officially known as 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. Before that, in order to develop a coffee comparable to or better than Kopi Luwak, he spent years researching and experimenting around the world, and invited Massimo Marcone, a food scientist at the University of Guelph in Canada (who uncovered the secret of the unique flavor of Kopi Luwak coffee) to do research. After ten years of hard work, this kind of dung-like coffee finally came out.

In October 2012, this coffee was first introduced and launched by some Anatara hotels in Thailand, Maldives and other countries, and immediately attracted the world's attention for its strange way of making, unique taste and high price. Due to the removal of coffee protein, this coffee has almost no bitterness of ordinary coffee.