Another special coffee with animal component is the monkey parchment coffee produced near Araku Valley. The process of collecting beans is slightly different than the previous varieties. The monkeys, just like the civets, pick on the rippest coffee cherries. The difference being they eat only the flesh, but instead of swallowing the bean, they usually spit it out. The natural enzymes in their saliva give the coffee beans a tinge of acidity. Kunal Ross, founder and CEO of The Indian Bean says, "It is difficult to spot these spit beans in a forest, as compared to civet or elephant litter. A bite mark on a coffee bean is how we distinguish our beans."
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