A Caffe Society exclusive – Cowfee; cow digested coffee
Introducing a Caffe Society exclusive
We pride ourselves on the selection that we can provide to our customers. From our award winning Super Crema blend right through to our packs of Triple Certified Grand Cru, we have continued to push the boat out when it comes to quality and innovation.
Now, we are ready to take the next step.
After a long period working with coffee growers, farmers and academics from across the world we are immensely proud to be able to offer Cowfee.
Cowfee is a cow consumed form of coffee that follows in the footsteps of the connoisseur appreciated varieties of Kopi Luwak (Civet Coffee) and Black Ivory (Elephant Coffee).
Yes, it might be a little hard to stomach thinking about drinking a latte made from beans that have literally passed through a cow, but it’s the cow’s compartmented stomach that creates such an exquisite end product.
Dr. Angus Luing, research leader at the Institute of Business and Environmentally Enriched Farming says: “The cow’s digestive process is, in many ways unique. The four sections of the stomach each performs a slightly different function that in many ways acts as a multi-level fermentation unit that brings out, and imparts, a number of different flavours to the bean.”
“Due to the cow also ‘chewing the cud’, the enzymes produced through this elongated process produces an unparalleled sweetness that is not found elsewhere, and cannot be safely and ethically replicated.”
With the cattle being used in this process all housed on Free Range British farms in Hereford, Aberdeen and the island of Jersey, there are no ethical worries associated with the manufacturing process – blood work has been independently carried out to ensure that the cows don’t suffer any adverse effect from coffee, and caffeine, consumption.
The cherries used all come from the cooperative plantations of the Sudamoo region of Ethiopia, a country that is seen as the cradle of all things coffee.
After being excreted, the beans are then picked from cowpats and transported to our head office, just on the outskirts of Leeds, where they are roasted and packed.
It has to be tasted to be believed.
Immediately there’s a sweetness you wouldn’t expect from coffee, as it washes over your palate notes of caramel and sweet biscuit, almost digestive like, can be traced before a nutty aftertaste that is reminiscent of almonds lingers, reminding you to take that second sip.
It is easily our best coffee yet, and our most exclusive.
Customers and connoisseurs alike will be pleased to know that we are working with our suppliers to implement this method with British bulls, creating a strong blend plucked from 100% bull manure.
