For all its mystique, the world’s priciest coffee may not be as extraordinary as its origin story suggests. New research shows that civet‑processed beans differ only slightly from regular coffee: slightly more fat and a couple of dairy‑like aroma notes, while caffeine, acidity, and other basics stayed the same.
The beans look bigger mostly because civets pick the ripest cherries, not because digestion transforms them. Still, these cleaned, processed, once‑pooped‑out beans can sell for hundreds of dollars a kilo, leaving one big question for coffee lovers: are we paying for flavor, or for the hype?
Wondering whether the world’s most expensive cup is brilliance, or just brilliant marketing? Click on to find out.