Recognized for their deep foresty flavours, civet coffee beans are collected in the coffee plantations at Mojo. Wild Palm Civets roam freely around the plantation when coffee berries are ripening. They choose the sweetest and most succulent fruits and digest the flesh. The seeds are exposed to proteolytic enzymes which release peptides resulting in an enhanced and very special flavour. These coffee seeds are manually collected and extensively washed in running water over several days. Then dried, hand-pounded, graded and lightly roasted to yield a highly aromatic coffee prized for its unique taste.
Full Ingredients: Pure roasted civet beans.
How to use: Best flavours are obtained using a mocca percolator. Beans should be freshly ground. One heaped table spoon is suitable for a cup of coffee.
Best Before: Four months after opening.
Note: Mojo Plantation is situated 10km from the nearest town, Madikeri, in Karnataka. Products are shipped once a week on Fridays.