KapePur derives much of its unique taste and aroma from its unique origin. First of all, its home in Mindanao soil provide the beginnings of a flavor profile that separate it from coffee grown elsewhere. However, it isn’t until the beans are at their ripest that the real fun begins. Our beans are ingested by a cat-like animal called the Asian Palm Civet. While inside the body of the civet, the beans undergo physical and chemical changes similar to a form of fermentation. Once they’ve been “deposited” on the jungle floor, the beans are collected by our partners and prepped for shipment. If you’re thinking, “what am I really drinking when i drink KapePur?” ... Nothing but the finest coffee in the world.
As a third generation coffee roaster, Ben brings experience and passion rarely found in the coffee industry today. Ben has been nationally recognized for his expertise in coffee cupping and artisan coffee roasting. The Asian Palm Civet can rest assured that their carefully selected beans are going to be roasted to peak flavor with Ben overseeing every step of the process. Ben is a huge nature lover and enjoys anything involving the great outdoors.
5 years as an environmental engineer taught him the importance of maintaining a sustainable relationship with planet earth. Javen brings that passion for the planet and all things "green" to EarthBee Foods and KapePur. Oh, and he is a BIG fan of coffee too (especially civet coffee). In his spare time, Javen enjoys music, running, fishing and kayaking.
Civets are small, lithe-bodied, mostly arboreal mammals native to the tropics of Africa and Asia. Here’s the important part: Civets LOVE to eat coffee beans, especially the ripest, sweetest berries on the tree. While inside the body of the civet, the beans undergo physical and chemical changes similar to a form of fermentation. The results: the great flavor of KapePur coffee.
Thank you Asian Palm Civet!!!
