Nutrition

Mount Apo Civet Coffee: Enjoying an alternative beverage

Introducing the Mount Apo Civet Coffee from naturally-grown chemical free Arabica beans from the volcanic soil of Mt. Apo in altitudes of 1,500 meters and above.

You don’t have to be a coffee addict to know about the civet coffee (Indonesians largely credited to have popularized it call it kopi luwak). Widely considered as one of the most (if not actually the most) expensive coffee in the world, it refers to the beans of coffee berries that have been eaten and then defecated (yes, defecated!) by the Asian Palm Civet (Paradoxurus hermaphroditus). Why the appeal? Supposedly, as the producers of the civet coffee are wont to say, this approach guarantees better coffee beans because: 1) civets tend to select only coffee berries that (to begin with) are of better quality; and 2) when the berries are eaten, they then ferment in the digestive tract of the civets.

Civet Coffee

What is not as widely known is that the Philippines actually produces civet coffee, too – it is called kape motit in the Cordillera region, kape alamid in Tagalog areas, and kape melô or kape musang in Mindanao island.

And ECHOstore Sustainable Lifestyle offers Mount Apo Civet Coffee (the Mindanaon variety).

Mount Apo Civet Coffee is from naturally-grown chemical free Arabica beans from the volcanic soil of Mt. Apo in altitudes of 1,500 meters and above. This area’s coffee products are known as they are, but with the civet coffee, it is taken to another level. Here, a civet eats the berries for their fleshy pulp. While in a civet’s stomach, proteolytic enzymes seep into the beans, making shorter peptides and more free amino acids. The end-products are beans said to “yield an aromatic coffee with much less bitterness.” This is because of “the mix of variety, soil elevation, and the civet digestion, selection and mild roasting make this coffee taste better.”

Not everyone may appreciate civet coffee, but for those wanting to try, Mount Apo Civet Coffee is an option.

To brew:

  1. Brew 10 grams on 150 cc of hot water (95 to 98 degree Celsius). Do not use boiled water to maintain the taste and prevent the loss of taste along with the evaporation of water. Use a ceramic cup to hold to keep the heat.
  2. Civet coffee is better served without sugar (as black coffee).

The product is available at ECHOstore Sustainable Lifestyle.
For more information, drop by ECHOstore Serendra at Serendra Piazza, McKinley Parkway, Bonifacio Global City in Taguig City, or call (+63 2) 9013485. There’s also a branch at ECHOstore Centris Walk at ETON Mall, EDSA corner Quezon Avenue in Quezon City, or call (+632) 7097800 and (+63) 9257097800 . Yet another branch is at ECHOstore Podium at The Podium, ADB Avenue at Ortigas Center in Quezon City (right behind SM Megamall), which may be reached at (+632) 4702688.

To Top