{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Gourmet coffee made from civet droppings' data-url='/boclips/videos/5c54c3bad8eafeecae163753' data-video-url='/boclips/videos/5c54c3bad8eafeecae163753' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nGourmet coffee made from civet droppings\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP Television News Davao del Sur, Philippines, 9 February 20121. Close of civet eating coffee cherries2. Wide of caged civet eating3. Close of civet eating coffee cherries4. Wide of civets in cages5. Close of civet eating coffee cherries...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television News \u003cbr/\u003eDavao del Sur, Philippines, 9 February 2012\u003cbr/\u003e1. Close of civet eating coffee cherries\u003cbr/\u003e2. Wide of caged civet eating\u003cbr/\u003e3. Close of civet eating coffee cherries\u003cbr/\u003e4. Wide of civets in cages\u003cbr/\u003e5. Close of civet eating coffee cherries pan to civet droppings\u003cbr/\u003eAP Television \u003cbr/\u003eDavao City, Philippines, 9 January 2012\u003cbr/\u003e6. Mid of Sonny Dizon drinking civet coffee\u003cbr/\u003e7. SOUNDBITE: (English) Sonny Dizon, President - Mount Apo Coffee Company:\u003cbr/\u003e\"I was concerned that we were going to end up with a lot of civet and no revenue, so I started thinking about relocating them to a better environment, which is in Kapatagan, where the coffee is also, so I do buy coffee from the farmers, and feed the civet ripe coffee.\"\u003cbr/\u003eAP Television \u003cbr/\u003eDavao del Sur, Philippines, 9 January 2012\u003cbr/\u003e8. Wide of mountain range surrounding Kapatagan\u003cbr/\u003e9. Pan of cages housing civets\u003cbr/\u003e10. Close-up of civet eating coffee cherries\u003cbr/\u003e11. Wide of caged civet with droppings below the cage\u003cbr/\u003e12. Wide of civet cages\u003cbr/\u003e13. Zoom in as caretaker Romeo Nunez sweeps civet droppings into bin then puts beans in pail\u003cbr/\u003e14. SOUNDBITE: (Tagalog) Romeo Nunez, Caretaker, Mount Apo Civet Farm:\u003cbr/\u003e\"This one (red cherry) is sweet that's why they eat this. It's ripe. This green one, they don't eat it.  The skin is tough, and it's salty, so they don't eat this.\"\u003cbr/\u003e15. Wide of coffee farm\u003cbr/\u003e16. Mid of coffee grower Lolita Panes harvesting red coffee cherries\u003cbr/\u003e17. Close-up of red coffee cherries being harvested\u003cbr/\u003e18. Wide Napoleon and Lolita Panes harvesting coffee beans \u003cbr/\u003e19. SOUNDBITE: (Tagalog) Lolita Panes, Coffee Grower: \u003cbr/\u003e\"If we harvest only red cherries, they say that the weight is heavier, and the buyer no longer complains, they do not reduce the weight anymore.  So it's to our advantage that we harvest the selected ones.\"\u003cbr/\u003e20. Wide farm staff separating the beans \u003cbr/\u003e21. Close-up of hands selecting the beans then pan up to Nunez \u003cbr/\u003e22. Close-up of selected civet coffee beans being thrown in basin\u003cbr/\u003eAP Television \u003cbr/\u003eDavao City, Philippines, 9 January 2012\u003cbr/\u003e23. Wide of civet coffee beans being dried in the sun \u003cbr/\u003e24. Mid of roasting machine with civet coffee beans inside \u003cbr/\u003e25. Close-up of flame \u003cbr/\u003e26. SOUNDBITE: (English) Sonny Dizon, President, Mount Apo Coffee Company: \u003cbr/\u003e\"If there is a parchment (of coffee) that has a crack and goes with the coffee, then the ultimate way to sanitise it is through roasting, and roasting it kills all the bacteria.\"\u003cbr/\u003e27. Roasted civet coffee beans poured out of metal roasting canister \u003cbr/\u003e28. Mid of Dizon drinking coffee \u003cbr/\u003e29. SOUNDBITE: (English) Sonny Dizon, President, Mount Apo Coffee Company: \u003cbr/\u003e\"The enzymes are supposed to penetrate the parchment, which influences the taste of the coffee. What happens is it lowers down the peptide, and increases the protein, and affects the taste. And the taste is, it diminishes the bitterness, and puts a chocolatey taste, chocolate taste on the coffee.\"\u003cbr/\u003e30. Close-up of bagged Mount Apo civet coffee \u003cbr/\u003e31. Wide of Mount Apo civet coffee on display \u003cbr/\u003e32. Wide of Austrian tourist buying a jar of Mount Apo civet coffee \u003cbr/\u003e33. Close-up of Mount Apo civet coffee jars\u003cbr/\u003e34. Mid of Austrian tourist paying for coffee \u003cbr/\u003e35. Mid of Austrian tourist Manuel Winkler drinking civet coffee \u003cbr/\u003e36. Wide of Winkler with friends \u003cbr/\u003e37.  SOUNDBITE: (German) Manuel Winkler, Austrian Tourist:\u003cbr/\u003e\"I walked here and I saw a guy roasting beans and I tried it and it tasted really good.\"\u003cbr/\u003e38.  Zoom in as Austrian tourist Wolfgang Jung tries civet coffee \u003cbr/\u003e39.  SOUNDBITE:  (German)  Wolfgang Jung, 30-year old Austrian tourist\u003cbr/\u003e\"I tried the civet coffee and I like it.\"\u003cbr/\u003e40. Zoom in as coffee drinker Jerson Laban drinks civet coffee \u003cbr/\u003e41. Mid of civet coffee drinker \u003cbr/\u003e42. SOUNDBITE: (Tagalog) Jerson Laban, Filipino coffee drinker: \u003cbr/\u003e\"It's the aroma of the coffee, you will sense it,  you will definitely feel the difference.  If you're not a coffee drinker, you won't be able to feel that.\"\u003cbr/\u003e43. Wide of staff cooling civet coffee beans as tourists film \u003cbr/\u003e44. Close-up of civet coffee beans \u003cbr/\u003e45. Mid of tourists filming\u003cbr/\u003eAP Television \u003cbr/\u003eManila, Philippines, 14 February 2012\u003cbr/\u003e46. Wide of Philippine Coffee Board Chairman Nicholas Matti reading documents on desk \u003cbr/\u003e47. SOUNDBITE: (English) Nicholas Matti, Chairman, Philippines Coffee Board: \u003cbr/\u003e\"We welcome it (civet coffee).  One, as I said, it introduces our mountains. It puts us on the map, of (inaudible).  It leads us in the map of gourmet coffees, because we're not really up there in the map of gourmet coffees yet.\" \u003cbr/\u003eAP Television \u003cbr/\u003eDavao del Sur, Philippines, 9 February 2012 \u003cbr/\u003e48.  Wide of row of civet cages \u003cbr/\u003e49.  Mid of civet with droppings below cage \u003cbr/\u003e50.  Mid of civet eating coffee cherries\u003cbr/\u003eCivet coffee - made from beans from animal droppings - is a well known delicacy in Indonesia.\u003cbr/\u003eBut now the Philippines has started to produce it's own version of the gourmet coffee experience. \u003cbr/\u003eThis Asian palm civet eagerly tucks into a newly delivered bowlful of freshly harvested coffee cherries. \u003cbr/\u003eThe furry creature sniffs to pick out the reddest and ripest, then gobbles them up one by one.\u003cbr/\u003eMore than 70 civets are kept at the Mount Apo civet coffee farm in the southern Philippines.\u003cbr/\u003eThey are provided with a balanced diet of fruit and meat 5 days a week, but twice weekly lunch is caffeine-loaded. \u003cbr/\u003eThey are being fed to produce exotic coffee beans derived from their droppings.   \u003cbr/\u003eIn addition to coffee cherries, civets have a penchant for chickens. The animals here were caught by farmers who regard them as pests and donated to a wildlife refuge centre operated by Sonny Dizon, a 57-year old businessman engaged in agriculture and eco-tourism.   \u003cbr/\u003eIn 2010,  Dizon decided to create a civet coffee farm in the village of Kapatagan. \u003cbr/\u003eFarm caretaker, Romeo Nunez says the civets enjoy the ripest coffee cherries, which pass through their systems undigested and are deposited in clumps beneath the cages:\u003cbr/\u003e\"This one (red cherry) is sweet that's why they eat this. It's ripe. This green one, they don't eat it.  The skin is tough, and it's salty, so they don't eat this.\"\u003cbr/\u003eThe beans come from nearby coffee farms at the foothills of Mount Apo, the Philippines' highest peak.  \u003cbr/\u003eNapoleon and Lolita Panes have about 500 coffee trees from which they harvest only the red and ripest cherries.   \u003cbr/\u003eLolita Panes says that during the peak coffee season, they provide around 80 kilos (176lbs) a week to Dizon's civet coffee farm, at 30 pesos ($0.70 USD) a kilo, which is twice the price of regular coffee.\u003cbr/\u003eOnce the droppings are collected, the beans - covered with parchment - are separated from those which have cracks and those rejected by the civets.  \u003cbr/\u003eThe selected beans are dried under in sun for several days, after which the dried husk covering the bean itself is removed by machine.  \u003cbr/\u003eRoasting finally ensures that the beans are free of any remaining impurities from the civets' digestive process.\u003cbr/\u003e\"If there is a parchment (of coffee) that has a crack and goes with the coffee, then the ultimate way to sanitise it is through roasting, and roasting it kills all the bacteria,\" says Dizon. \u003cbr/\u003eDizon's farm produces around 60 kilos (132 lbs) of roasted civet coffee beans a week. \u003cbr/\u003eAround 600 jars are sold monthly, mostly to tourists who find it intriguingly exotic to drink coffee coming from the gut of a civet.  \u003cbr/\u003e\"The enzymes are supposed to penetrate the parchment, which influences the taste of the coffee. What happens is it lowers down the peptide, and increases the protein, and affects the taste. And the taste is, it diminishes the bitterness, and puts a chocolatey taste, chocolate taste on the coffee,\" explains Dizon. \u003cbr/\u003eThose who are curious enough to try it aren't disappointed.\u003cbr/\u003eAustrian tourist, Manuel Winkler says: \"I walked here and I saw a guy roasting beans and I tried it and it tasted really good.\"\u003cbr/\u003eTourist, Wolfgang Jung says: \"I tried the civet coffee and I like it.\"\u003cbr/\u003eAnd coffee aficionados says they really appreciate the difference in the taste.\u003cbr/\u003eJerson Laban says: \"It's the aroma of the coffee, you will sense it,  you will definitely feel the difference.  If you're not a coffee drinker, you won't be able to feel that.\"\u003cbr/\u003eNicholas Matti, chairman of the Philippine Coffee Board says that although there are only a few producers in the country of civet coffee, whether it's the wild variety or caged, some are already exporting their products in small volumes to other countries despite the absence of a standards certification.\u003cbr/\u003eWhile Indonesia is known worldwide as the foremost producer and exporter of civet coffee, the Philippines' version is already getting noticed by coffee connoisseurs abroad:\u003cbr/\u003e\"It introduces our mountains. It puts us on the map. It leads us in the map of gourmet coffees, because we're not really up there in the map of gourmet coffees yet.\" \u003cbr/\u003eMeanwhile, Dizon hopes that his efforts to engage in civet coffee production will help revive coffee farming in Kapatagan, an area that was thriving with coffee trees for decades until coffee prices plummeted, forcing farmers to switch to planting other crops.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource 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