Coffee lovers are always on the hunt for the next big thing, and monkey poop coffee might just be the most intriguing brew you’ve never tried. Despite its eyebrow-raising name, this rare coffee isn’t what it seems. It’s not actually made from monkey feces but from beans that monkeys chew and spit out, creating a unique flavor profile that’s captivated coffee enthusiasts worldwide. In this article, we’ll dive into the fascinating world of monkey poop coffee beans, exploring its origins, production process, taste, and why it’s one of the priciest cups of joe you can buy.
What Is Monkey Poop Coffee?
Let’s clear the air: monkey poop coffee isn’t about digging through monkey droppings. Instead, it’s a specialty coffee made from beans that Rhesus monkeys or Formosan rock macaques partially process by chewing and spitting out. Often called coffee from monkey poop or monkey coffee poop, this brew is produced primarily in India and Taiwan. The name is a bit of a misnomer, as the beans never pass through the monkey’s digestive tract. Instead, their saliva works magic, fermenting the beans to create a smoother, less acidic coffee.
This unique process sets coffee made from monkey poop apart from other animal-processed coffees like kopi luwak, which involves civet cat feces. Monkey poop coffee is rare, expensive, and prized for its ethical production, as it relies on wild monkeys rather than caged animals.
How Is Monkey Poop Coffee Made?
The production of monkey poop coffee beans is as fascinating as it sounds. Here’s how it works:
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Monkey Selection: In coffee plantations in India (Chikmagalur) and Taiwan (Alishan), wild Rhesus monkeys and Formosan rock macaques naturally seek out the ripest, sweetest coffee cherries.
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Chewing and Spitting: The monkeys chew the cherry’s outer fruit, savoring the pulp, and spit out the bean (protected by a parchment layer). Their saliva contains enzymes like α-amylase, which break down starches into sugars, initiating fermentation.
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Collection and Processing: Farmers collect the spat-out beans, which often appear gray rather than the usual green. The beans are thoroughly washed, dried, and roasted to create the final product.
This natural process ensures that only the best cherries are selected, as monkeys instinctively pick the ripest ones, acting as nature’s quality control.
Where Does It Come From?
Coffee made out of monkey poop hails from two primary regions:
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India: The Chikmagalur region in Karnataka, known as the “Coffee Land of Karnataka,” is a hotspot for monkey poop coffee. Rhesus monkeys roam these lush plantations, contributing to the coffee’s production.
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Taiwan: In Chiayi County’s Alishan mountains, Formosan rock macaques process beans at high-altitude farms (1,000–1,400 meters), adding to the coffee’s unique flavor.
These regions’ coffee farms are often nestled near forests, where wild monkeys freely interact with the crops. Farmers have turned this natural behavior into an innovative coffee-making process, embracing the monkeys rather than shooing them away.
Flavor Profile of Monkey Poop Coffee
So, what does coffee beans pooped by monkeys taste like? The flavor is surprisingly delightful, thanks to the partial fermentation caused by monkey saliva. Expect:
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Sweetness: A sugary, caramelized taste with prominent vanilla notes.
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Low Acidity: Less bitterness compared to traditional coffee, making it smooth and easy to drink.
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Complex Notes: Hints of citrus, chocolate, and nuts, creating a full-bodied cup.
Coffee enthusiasts describe monkey coffee poop as a luxurious experience, best enjoyed black to savor its nuanced flavors. The heavy body and rounded acidity make it a standout for special occasions.
Monkey Poop Coffee Price and Rarity
If you’re wondering about the monkey poop coffee price, brace yourself—it’s not cheap. A pound of coffee beans from monkey poop can cost anywhere from $100 to $500, with some batches reaching $320 per pound. Why the hefty price tag?
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Limited Production: Annual production is estimated at just 100 pounds per producer, making it incredibly rare.
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Labor-Intensive Process: Collecting spat-out beans, cleaning, and processing them is time-consuming.
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Unique Flavor: The distinct taste appeals to a niche market, driving demand.
The monkey poop coffee cost reflects its exclusivity, but for coffee connoisseurs, the experience is worth every penny.
Ethical and Sustainable Practices
One of the biggest draws of monkey poop coffee is its ethical production. Unlike kopi luwak, which often involves caged civets and raises animal welfare concerns, monkey poop coffee relies on wild monkeys that roam freely. This natural process has minimal impact on the animals, as they’re simply doing what they love—snacking on ripe coffee cherries.
Farmers in India and Taiwan work in harmony with these monkeys, ensuring sustainable practices that preserve both the environment and the animals’ well-being. Choosing coffee made from monkey poop supports ethical coffee production and small-scale farmers in these regions.
How Does It Compare to Other Poop Coffees?
Monkey poop coffee isn’t the only animal-processed coffee out there. Here’s how it stacks up:
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Kopi Luwak (Civet Coffee): Made from beans eaten and excreted by civets, kopi luwak is pricier ($1,300 per pound) and often criticized for unethical caging practices. It’s earthier but less sweet than monkey coffee.
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Black Ivory Coffee (Elephant Poop): Produced in Thailand, this coffee involves elephants digesting beans, costing up to $1,500 per pound. It has chocolate and malt notes but is less common.
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Bat Poop Coffee: Bats lick coffee cherries, leaving saliva-coated beans. Priced at $101–$440 per pound, it’s floral and fruity but less complex than monkey coffee.
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Jacu Bird Coffee: Jacu birds in Brazil eat the ripest coffee cherries and excrete the beans, which are then collected and processed. This unique method imparts a smooth, rich flavor with notes of chocolate, nuts, and a hint of fruitiness. Priced at $100–$300 per pound, it’s a luxurious choice for coffee enthusiasts seeking a truly distinctive brew.
Coffee beans pooped by monkeys stand out for their ethical edge and unique sweetness, making them a favorite among specialty coffee lovers.
Brewing Tips for Monkey Poop Coffee
To get the most out of your monkey poop coffee beans, follow these tips:
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Brew Black: Skip milk, sugar, or creamers to fully appreciate the coffee’s complex flavors.
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Use Fresh Beans: Store beans in an airtight container in a cool, dry place to maintain freshness. Avoid refrigerators or freezers, as moisture can degrade the beans.
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Try Pour-Over or French Press: These methods highlight the coffee’s nuanced notes.
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Grind Just Before Brewing: For maximum flavor, grind whole beans right before brewing.
Given its rarity, save coffee from monkey poop for special moments, like a dinner party or a quiet afternoon with fellow coffee enthusiasts.
Is Monkey Poop Coffee Worth Trying?
For many, monkey poop coffee is more than just a beverage—it’s an experience. Its high monkey poop coffee cost and rarity make it a bucket-list item for coffee lovers. Consumers rave about its smooth, sweet taste and the novelty of sipping something so unique. While it may not become your daily brew, trying coffee made out of monkey poop is a fun way to explore the world of specialty coffee.
If you’re hesitant, consider the ethical benefits and the craftsmanship behind each cup. It’s a chance to support sustainable farming and indulge in a brew that’s truly one-of-a-kind.
Conclusion
Monkey poop coffee may sound bizarre, but it’s a testament to human ingenuity and nature’s quirks. From the lush plantations of India and Taiwan to your coffee cup, this brew offers a sweet, complex flavor that’s worth the hype. Its ethical production and rarity make it a standout in the world of specialty coffee. So, next time you’re feeling adventurous, why not give coffee beans from monkey poop a try? You might just discover your new favorite brew.
