The world of coffee is vast and varied, offering everything from your reliable morning mug to rare, single-origin treasures. But venture to the edges of the coffee map, and you'll encounter brews with stories so unusual they border on the unbelievable. Enter Coati Dung Coffee, a contender for one of the world's most peculiar and pricey cups, hailing primarily from the highlands of Peru. Often whispered about in the same breath as the Kopi Luwak, this coffee involves a small, raccoon-like mammal, a unique digestive journey, and a resulting flavour profile that commands attention – and a hefty price tag.
But what exactly is this intriguing Peruvian dung coffee? Is it truly a gourmet delight born from nature's quirks, or is there a less palatable side to the story? Join us as we delve into the fascinating world of Misha coffee, exploring its unique production, distinctive taste, the reasons behind its cost, and the crucial ethical questions surrounding this remarkable brew.
What Exactly is Coati Dung Coffee?
At its core, Coati Dung Coffee is coffee made from beans that have been eaten, partially digested, and then excreted by a coati (specifically, the South American coati, Nasua nasua). Also known regionally as uchunari or mishasho, the coati is a curious, long-snouted mammal related to the raccoon, inhabiting diverse environments across South and Central America, including the Andean forests of Peru where this coffee originates.
You might hear it referred to by several names:
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Misha Coffee: A very common name used in Peru, often linked to specific brands.
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Peruvian Dung Coffee: Highlighting its primary origin.
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Uchunari Coffee: Using the local Quechua name for the animal.
Regardless of the name, the process is what sets it apart from virtually every other coffee on the planet.
The Unusual Production Process: From Cherry to Cup
Forget meticulously sorted harvests and controlled fermentation tanks. The journey of Coati Dung Coffee relies on a wilder, more biological pathway.
Step 1: The Coati's Role - Nature's Picky Barista It starts in the coffee-growing regions of Peru. Coatis, being omnivores with a taste for sweet fruits, are naturally drawn to ripe coffee cherries. Proponents claim that coatis instinctively select only the best, perfectly ripened cherries – a level of quality control guided by nature itself. These cherries become part of their varied diet, alongside other jungle fruits and insects.
Step 2: Internal Fermentation - The Digestive Magic Once ingested, the coffee cherries undergo a unique transformation within the coati's digestive system. While the outer fruit pulp is digested, the hard coffee bean remains largely intact. The key event happens here: enzymes in the coati's stomach and intestines break down specific proteins within the bean. These proteins are largely responsible for the bitterness often found in coffee. This natural enzymatic process is believed to mellow the bean significantly. Some producers, like the makers of the "Capis" brand mentioned by Free Walking Tours Peru, even suggest that the beans ferment alongside other fruits the coati eats, supposedly imparting additional complex aromas. The entire digestive transit takes around six hours.
Step 3: Collection - The "Harvest" This is perhaps the most talked-about stage. After digestion, the coati excretes the beans. Farmworkers or collectors then gather these droppings from the forest floor or designated areas on farms. The method of collection – whether from truly wild, free-roaming animals or from those kept in enclosures – is a critical point, especially concerning ethics, which we'll discuss later.
Step 4: Cleaning and Processing Hygiene is paramount. The collected beans, still encased in their final layer (parchment), are meticulously washed to remove any residual fecal matter. This is a crucial step often emphasized by producers. Following washing, the beans are typically sun-dried for several days, similar to traditional coffee processing methods. Once dried, the parchment layer is removed through milling or hulling.
Step 5: Roasting The final step is roasting. The green, processed beans are roasted, often at high temperatures (around 200°C or 392°F was mentioned for Capis coffee) not only to develop flavour but also to ensure sterilization, killing any remaining bacteria. A medium or medium-dark roast is commonly suggested for Peruvian coati dung coffee to highlight its inherent smoothness and nutty or chocolatey notes without introducing excessive roast bitterness.
Taste Profile: What Does Coati Dung Coffee Actually Taste Like?
Putting aside the unusual origin story, what awaits in the cup? Descriptions of Coati Dung Coffee consistently highlight several key characteristics:
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Exceptional Smoothness: This is perhaps the most cited attribute, likely due to the enzymatic breakdown of bitterness-causing proteins.
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Low Acidity: Often described as significantly less acidic than conventional coffees, making it easier on the stomach for some.
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Reduced Bitterness: The digestive process naturally removes much of the coffee's inherent bitterness.
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Complex Flavour Notes: Drinkers report a range of nuanced flavours, often including notes of chocolate, caramel, nuts, and subtle fruitiness. Some describe an earthy depth. The finish is frequently noted as clean and naturally sweet.
Compared to high-quality Peruvian Arabica, it's generally smoother and less bright. Compared to Kopi Luwak (civet coffee), the profiles are often considered similar in their smoothness and low acidity, though specific flavour notes can vary based on the animal's diet and the coffee varietal.
Why the Hefty Price Tag? Rarity, Labour, and Hype
Coati Dung Coffee consistently ranks among the world's most expensive coffees. Prices ranging from $100 to $600 per pound, and even higher ($1400-$1500/kg reported by Colipse Coffee for Misha coffee), are not uncommon. What justifies this cost?
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Extreme Rarity: Production is inherently limited. A single coati processes only a small amount of coffee daily (one source claimed just 26 grams). Estimates suggest Peru's total annual production might only be a few hundred kilograms (e.g., 450kg cited by Colipse, 990 lbs by one collective in 2012).
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Labor-Intensive Process: Finding and collecting the droppings, especially if sourced from wild coatis over large areas, requires significant effort. Subsequent cleaning and processing must be meticulous.
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The Exotic Factor & Hype: Like Kopi Luwak before it, the sheer novelty and "strange factor" create buzz. Its inclusion in luxury markets and mentions in media (like "The Bucket List" movie, though that featured Kopi Luwak, it raised awareness of dung coffees) contribute to demand among adventurous consumers and those seeking status symbols. As one producer bluntly told Reuters in 2012, "the rich...don't know how to spend their money, so this is one option."
Peru's Prized Poop: Misha Coffee and the Andean Connection
Peru is inextricably linked with Coati Dung Coffee. While coatis exist elsewhere, the commercial production is centered in Peru's high-altitude coffee regions, such as Chanchamayo and Junin, areas already known for producing excellent conventional Arabica beans.
The name Misha Coffee is frequently used, sometimes referring generally to Peruvian coati coffee and sometimes to specific brands like Mishalife, which markets a "Peru Jewel" dung coffee alongside their regular gourmet Peruvian beans. This connection adds another layer to Peru's already rich coffee heritage, known for its focus on organic farming, fair trade cooperatives, and diverse flavour profiles influenced by the Andes' unique microclimates.
The Elephant (or Coati) in the Room: Ethical Considerations
No discussion of Coati Dung Coffee (or any animal-processed coffee) is complete without addressing the serious ethical concerns. The controversy mirrors that surrounding Kopi Luwak, where widespread animal abuse has been documented.
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Wild vs. Farmed: This is the crux of the ethical debate.
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The Ideal Scenario (Often Claimed): Producers state their coffee comes from wild, free-roaming coatis that naturally eat the cherries. Collection involves finding droppings in the forest without disturbing the animals. Brands like Capis claim their coatis are treated like pets on farms, not caged, and even have designated "toilets."
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The Worrying Reality (Often Hidden): Just like with civets, there's a high risk and documented instances of coatis being captured and kept in small, unsanitary cages. They may be force-fed only coffee cherries, a poor and unhealthy diet, simply to maximize production. These practices cause immense animal suffering.
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Impact on Wild Coatis: Even farms claiming "free-range" practices can pose risks. As highlighted by World Coati Day, deliberately attracting wild coatis to farms can lead to dependency ("learned helplessness"), increased vulnerability to poaching, and higher chances of becoming roadkill. Their stance is clear: they do not condone the production method due to these impacts.
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Transparency and Verification: The lack of robust regulation and certification makes it incredibly difficult for consumers to verify ethical claims. While some brands might cite local permits (like INRENA) or FDA codes (as Capis claims), independent, verifiable animal welfare certifications specifically for coati coffee are rare or non-existent. Skepticism is warranted when encountering purely "wild-sourced" claims without strong proof.
Ultimately, the demand for this luxury product creates an incentive for unethical practices if profitability outweighs welfare concerns. Consumers must be aware that behind the "natural process" story, there could be significant animal cruelty.
Experiencing Coati Dung Coffee: Should You Try It?
The unique origin story and the promise of an exceptionally smooth, complex cup undoubtedly pique curiosity. If you decide to try Peruvian coati dung coffee:
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Seek Transparency: Look for sellers who provide detailed information about their sourcing. Ask direct questions: Are the coatis wild or farmed? If farmed, what are the conditions? Can they provide evidence? Be wary of vague answers.
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Consider the Source: Purchase from reputable specialty coffee retailers rather than dubious online sources or tourist traps.
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Start Small: Given the high cost, buying a small sample or a single cup (if available) is advisable.
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Brew Wisely: Use brewing methods that highlight nuance, like pour-over or drip coffee makers, rather than those that might mute flavours (like French press, according to some sources).
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Know the Alternatives: Remember that other coffee processing methods, like controlled anaerobic fermentation, can also produce coffees with low acidity and unique flavour profiles without involving animals.
Conclusion
Coati Dung Coffee, or Misha Coffee, is undeniably one of the coffee world's most intriguing oddities. Born from a symbiotic interaction between Peruvian wildlife and coffee cultivation, it offers a potentially unique flavour profile marked by smoothness and complexity. The journey from a cherry selected by a coati to a meticulously cleaned and roasted bean is fascinating.
However, the allure of this Peruvian dung coffee is heavily shadowed by significant ethical concerns regarding animal welfare. The high price and novelty factor risk driving inhumane production practices, hidden behind romanticized stories of wild animals.
For the adventurous coffee drinker, Coati Dung Coffee presents a dilemma: weigh the curiosity for a rare taste against the potential ethical cost. If you choose to explore it, do so with awareness, demand transparency, and remember that the most valuable cup is one that doesn't come at the expense of animal suffering.