History of Black Ivory Coffee

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Elephants eat and defecate Thai Arabica coffee cherries, which is a unique method used to make Black Ivory Coffee. The digestive enzymes in the stomachs of the elephants ferment the beans, destroying the proteins that can give coffee its bitter flavour. To make coffee, the beans are carefully cleaned, roasted, and ground after being removed from the excrement. This method imparts distinct flavour attributes. While some fans enjoy the flavour that results, others might find the treatment of animals unethical. Though unique, the production process raises ethical questions, and opinions on whether it is desirable or not are divided.

Once dried to a certain percentage of moisture the cherries are then hulled and sorted by machine for density and by hand for physical defects and size. Only the largest sizes are chosen to ensure an even roast. 

Next, the beans are roasted, packed in a one-way valve bag to ensure freshness and shipped out. To ensure freshness, Black Ivory Coffee roasts to order and does not warehouse roasted coffee.

Approximately 33 kilograms of coffee cherries are required to produce just one kilogram of Black Ivory Coffee. The result is a very distinctive cup with notes of chocolate/cacao, spice, (tobacco and leather), a hint of grass and red cherry. Black Ivory Coffee lacks bitterness and is delicate, almost tea-like in its complexity. While taste is subjective, we believe this will be the most distinctive cup you will ever taste.

The coffee itself has a unique flavour, more akin to a strongly brewed tea, or cold brew coffee. There isn’t a strong, bitter or burnt taste that is common of most coffees, rather you can taste floral notes of chocolate, cardamom, tobacco and a hint of sweet fruit – definitely one of a kind and worth the $50-85 per cup

With a 2023 approximate allocation of 225 kg (495 LBS), Black Ivory Coffee is the world's rarest coffee and is sold primarily to select five-star hotels.

 

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