Thailand's Black Ivory coffee

Sawatdee, krup and a cold Canadian good day to you! Great to see you. -2C this morning when we woke up. Nothing a good hot mug of coffee can't fix, right! Help yourself...and grab a mittful of virtual muffins while you're at it, eh! Say...not so long ago, I introduced you to Kopi Luwak coffee -- whose beans had first passed through the digestive tracts of Asian civet cats (to give them, supposedly, a certain tartness, as well as a certain hipster price tag). 

Not to be outdone, Canadian entrepreneur Blake Dinkin, 44, believes his Black Ivory Coffee tastes even better because his pre-digested beans are recovered from elephant dung in Thailand -- and are less bitter, in that the pachyderms, unlike civets, are herbivores. 

Dung-farming labour in Thailand may be inexpensive, but it takes 33 pounds of Arabica beans to achieve the precise blend Dinkin demands, and he said in August that he anticipated sales only to upscale resorts in the Middle East (and to one elephant-themed store in Comfort, Texas).

Hey...press the elephant dung together and you'd have a slightly odourific Thai version of a snowball, wouldn't you? Take the coffee beans out first though!

See ya, eh!

Bob