The coveted variety of coffee that monkeys chew and spit out
Monkey coffee, also called monkey parchment coffee, begins when rhesus monkeys and rock macaques pick coffee cherries from trees, and their saliva, according to the theory, changes the flavor of the bean.
A cup of freshly brewed coffee is a great way to start the day. However, if you tell coffee drinkers that their coffee was chewed and spat out by a monkey, they might be surprised. It's not the same process as that of expensive kopi luwak, in which civets, cat-like mammals, ingest and digest the beans. Even so, monkey coffee remains a unique and exotic option for adventurous drinkers.
Monkey coffee originates from Taiwan and India. Once the cherry is selected, the monkey chews it into pieces and spits it out, leaving the chewed bean behind. Farmers then collect, wash, and process the beans just like any other coffee.
The theory behind the effect on flavor has two parts. First, monkeys naturally select the ripest cherries. Second, their saliva contains enzymes that ferment the beans and neutralize the bitterness and acidity of the resulting coffee. By chewing, they break down proteins and sugars, producing a caramelized flavor and a more complex, less acidic cup.
The result comes at a price. Production depends on monkeys and is laborious, so the coffee can cost up to $100 a pound.
To prepare it at home, it's best to grind the beans to a medium-coarse consistency, similar to granulated sugar. Methods like the French press, the moka pot, or a pour-over coffee maker, such as the Chemex, offer a pure extraction that enhances the flavor profile.
To truly appreciate its nuances, monkey coffee is best enjoyed on its own. If you'd like to pair it with something else, a coffee cake with cinnamon streusel complements its caramel notes: the warm cake, with cinnamon and vanilla, and the crunchy streusel topping, which stays intact even while you drink the coffee, combine the roasted sweetness with a less acidic and more complex coffee.