What makes this coffee super cool is that this isn’t done for shock value. There’s legitimate science behind why Black Ivory does it. There are very specific reasons that it actually makes the coffee taste better.
Black Ivory’s founder, Blake Dirkin, explains why. “They eat a lot of grass and a lot of green, leafy matter. A herbivore, to break that down, utilizes fermentation to break down that cellulose,” he says. “Fermentation is great for things like wine or beer or coffee, because it brings out the sugar in the bean, and it helps impart the fruit from the coffee pulp into the bean.”
Essentially by creating a more sugary coffee bean, the finished product turns out much more mellow and flavorful than traditional coffee. Black Ivory likens it to a tea-coffee hybrid. Multiple reviews cite it as the most unique coffee flavor they’d experienced.