'Excrement coffee': the country where the world's most expensive drink is made

In the diverse and fascinating universe of luxury coffees that can be discovered across the planet , one of the most unexpected protagonists is a small nocturnal mammal called the civet . According to the ranking of the world's most expensive coffees compiled by the specialized website Café Platino, this small animal gives rise to one of the most coveted beverages: Kopi Luak.

This exclusive coffee, called Kopi Luak, can cost over €90 per cup if sourced from wild civets. It is obtained from beans ingested and then excreted by this mammal. During their passage through the digestive tract, the beans undergo natural fermentation that enhances sweet and fruity nuances, resulting in a smooth-tasting beverage with notes of caramel, chocolate, and spices.

Furthermore, the difference between coffee from wild and farmed civets further elevates its value . While wild-harvested coffee is prized for its authenticity and lower environmental impact, there is growing criticism of farmed versions, where civets are kept in captivity under unethical conditions.

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Jamaica and Panama: the other most expensive coffees in the world

In second place in the international ranking is Jamaica Blue Mountain, grown on the misty peaks of eastern Jamaica, at over 2,000 meters above sea level. This variety, characterized by its chocolatey sweetness, low acidity, and silky texture, has historically been a favorite of the Japanese market. Its price is driven by limited availability: only a small portion of the island's coffee receives official "Blue Mountain" certification. Furthermore, its traditional storage in wooden barrels enhances its artisanal appeal.

Third place goes to Panamanian Geisha coffee , which has reached record prices at international auctions—more than $10,000 per kilo in 2023—thanks to its complex, floral sensory profile.

Originally from Ethiopia but grown in the province of Chiriquí, this coffee grows in nutrient-rich volcanic soils, in a humid climate with cool nights—ideal conditions for developing unique flavors. With aromas reminiscent of jasmine, bergamot, and berries, it is considered by many experts to be the "champagne of coffee."

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And Colombia? A giant of flavor, though not of price.

Although Colombia, the coffee-producing country par excellence and one of the world's largest producers, isn't among the top three most expensive coffees, it remains a favorite among coffee lovers. The truth is that Colombian coffee doesn't come from methods as eccentric as those of the civet cat or from conditions as exclusive as the Jamaican mountains, but its balance, smoothness, and diverse profiles give it a privileged place among specialty coffees.

Thanks to an exceptional combination of flavor, quality, and tradition, Colombian coffee is distinguished by its balanced profile, bright acidity, and fruity and floral notes.

Regions such as Nariño, Huila, Tolima, and the Sierra Nevada produce high-quality Arabica varieties that have won over palates around the world. In particular, Colombian microlots—coffee from small plots using differentiated processes—have stood out in international competitions and auctions for their complexity and purity in the cup.

Furthermore, the country's commitment to sustainable practices, traceability, and fair trade positions it as a global benchmark in specialty coffee, valued not only for its flavor but also for its social and environmental responsibility.