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• 4/21/2010 4:30 PM Bryan wrote:
  
  Thanks for this article. You may disagree, but there is a certain delicious piquancy to the coffee brewed from this special bean from Indonesia and Vietnam. I would know: I have a coffee/tea company. Now let's be clear before I hear from all the squeamish Americans. Coffee is harvested from the civet dung, washed, and bagged. Roasters take the raw beans and roast to a high temperature, say, over 400 F at least. So there is NOTHING left from from the alimentary canal of the animal, nor is there any danger. Only the cultural disgust of persons who should probably stick with Starbucks or Folger's anyway. The only thing is to be aware that, yes, suddenly we have a lot of kopi luwak, so is it all real? Make sure your roaster knows!
  
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