[Homeroast] NYTimes: From Dung to Coffee Brew With No Aftertaste

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Sat Apr 17 23:02:57 CDT 2010


From The New York Times:

From Dung to Coffee Brew With No Aftertaste
By NORIMITSU ONISHI

The world’s most expensive coffee beans are found in the droppings of the civet, a catlike animal from Southeast Asia whose digestive tract produces a smooth brew. ...

http://www.nytimes.com/2010/04/18/world/asia/18civetcoffee.html

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