CIVET COFFEE IS FROM CIVET ANIMAL WHICH IS EXTRATED AND WASHED READY TO BE BLENDED OR ROASTED THIS COFFEE IS EXCEPTIONAL TASTE AND OF THE HIGHEST GUALITY FAMOUS AND MOST EXPENSIVE IN THE WORLD.
Ethiopian civet coffee is a unique type of coffee that is produced using beans that have passed through the digestive system of the Ethiopian civet cat, known locally as the tirin. This process is similar to the more widely known kopi luwak, which involves the Asian palm civet. The beans undergo a fermentation process in the civet's gastrointestinal tract, where they are subjected to various enzymes and acids that alter their flavor profile 
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Characteristics and Production
The Ethiopian civet cat deposits its feces in specific areas called civetries, which are typically located near the edges of its territory. This behavior allows for the collection of the beans, which are then cleaned and processed to create the coffee 
The resulting coffee is often noted for its distinct flavor, which is influenced by the civet's diet, primarily consisting of ripe coffee cherries.
Sustainability and Ethical Concerns
While civet coffee can be considered a delicacy and is often marketed as a luxury product, there are significant ethical concerns surrounding its production. The harvesting of beans from wild civets can lead to habitat destruction and the exploitation of these animals. As a result, there is a growing movement towards sustainable practices in the production of civet coffee, ensuring that the civets are not harmed and that their natural habitats are preserved 
In summary, Ethiopian civet coffee is a fascinating and complex beverage that reflects both the unique ecological interactions in its production and the ethical considerations that come with it.