Weasel coffee, similar to Indonesian civet coffee, is derived from Vietnamese civets regurgitating remnants of ingested red coffee berries which are considered to be superior due to reductions in bitterness. The resulting beans are sterilised then lightly roasted for retaining flavour.
So, how to approach this? If one can consider the beans as merely reversing out of the civet's gastric garage then regurgitation is clearly the lesser of two evils. No bowel movements necessary!
On this occasion the Weasel coffee made was produced by Edible. Whiffs from an opened packet revealed rich chocolate and caramel notes which was promising; a very different aroma compared with Arabica beans. One cup of long black (americano) was brewed using an Aeropress.
The drink itself was smooth with zero acidity, bitterness and aftertaste. However, it was disappointing that the chocolate-caramel tones never reappeared in either taste or smell unless they were just that subtle. Sugar was added for the decaf drinkers; the sweetness overpowering any original flavour.Several espresso shots made from regular Arabica beans were added to the remaining cup and then churned to make coffee ice cream. Yum.
So.. civet coffee. Reject it, embrace it, either way there'll always be some nutter willing to try something not quite right. Your immune system may eventually thank you for it.