First, it is the crossed variety between Arabica Coffee and Robusta named "Katimor". It is grown at 1,500 meters above sea level in the very rich volcanic soil of the Phlippine's highest mountain and that is Mt. Apo in Mindanao, where Mt. Apo is located in the center of the coffee belt with the same latitude at Ethiopia. The parchment excrement of civet coffee is let to ferment for a week before it wash, dried and roasted to give time the enzyme to penetrate the parchment. Thus the combination factor crreate a heavely coffee which is smooth and chocolatey taste.