"The civet eventually excretes the hard, indigestible innards of the fruit — essentially, incipient coffee beans — though only after they have been fermented in the animal's stomach acids and enzymes to produce a brew described as smooth, chocolaty and devoid of any bitter aftertaste."
Monday, April 19, 2010
From Dung to Coffee Brew With No Aftertaste - NYTimes.com
The ultimate use for Other Crap: The best coffee is made from civet shit.
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