This higly-prized variety is produced from coffee beans that first have been eaten and digeste by the palm civet. Once they have been collected thery are carefully washed and left to dry in the sun. The gastric juices that aid the civet’s digestion create a unique fermentation process. The flavour is full-bodied with hints of aromatic herbs and marmalade. The persistent after-taste offers unexpected notes of essence of rhubarb.