Coffee is one of the most beloved beverages on the planet. From classic espresso in Italy to smooth pour-over in Japan, every culture puts its own twist on the brew. But beyond lattes and cappuccinos, there exists a hidden world of truly unusual, surprising, and sometimes downright bizarre coffees—and yes, people really drink them.
In this article, we’ll take you on a journey through some of the strangest coffees around the world, exploring their cultural significance, preparation methods, and what makes them so unforgettable (for better or worse).
Kopi Luwak – Indonesia
Also known as civet coffee, this is perhaps the most famous (and infamous) strange coffee in the world.
What makes it strange?
Kopi Luwak is made using beans that have been eaten and digested by a civet, a small cat-like animal. The civet selects the ripest coffee cherries, eats them, and the beans ferment inside its digestive system. The beans are then… well, collected from the animal’s droppings, cleaned, and roasted.
Flavor profile:
Smooth, low acidity, earthy and often described as mellow with chocolatey notes.
Cultural context:
Originally considered a delicacy due to the natural selection of high-quality beans. However, ethical concerns have arisen due to the treatment of civets in many commercial operations.
Black Ivory Coffee – Thailand
If you thought civet coffee was strange, meet its luxury cousin: Black Ivory Coffee, made using elephants.
What makes it strange?
Similar to Kopi Luwak, this coffee is produced after Arabica cherries are fed to elephants. The beans ferment in their digestive systems for about 12–72 hours, after which they’re collected from the elephant dung.
Flavor profile:
Very smooth, low in bitterness, with notes of spice, chocolate, and malt.
Cultural context:
Marketed as one of the most exclusive and expensive coffees in the world, with proceeds supporting elephant care. A single cup can cost over $50 USD in some high-end hotels.
Egg Coffee – Vietnam (Cà Phê Trứng)
This unique treat from Hanoi is both delicious and surprising.
What makes it strange?
Egg yolks are whipped with sugar and condensed milk, then poured over strong Vietnamese coffee. The result is a creamy, frothy, almost dessert-like drink.
Flavor profile:
Sweet, rich, custardy—like tiramisu in a cup.
Cultural context:
Created in the 1940s during a milk shortage, egg coffee has since become a cherished Vietnamese tradition. Many cafés guard their secret recipes closely.
Cheese Coffee – Finland and Sweden
Yes, you read that right. Cheese. In coffee.
What makes it strange?
In the Nordic regions, particularly Finland, people drink coffee with chunks of leipäjuusto, a squeaky cheese made from cow, goat, or reindeer milk. The cheese is placed in the cup, and hot coffee is poured over it.
Flavor profile:
The cheese soaks up the coffee, becoming soft and spongy. The flavor is mild, slightly salty, and surprisingly comforting.
Cultural context:
Known as “kaffeost,” this tradition is especially popular in Lapland and is often served at social gatherings.
Spicy Coffee – Morocco
If you love bold flavors, Moroccan coffee might be your new obsession.
What makes it strange?
Coffee in Morocco is often brewed with spices like cardamom, cinnamon, nutmeg, black pepper, and cloves. It’s aromatic, warming, and distinctly different from Western brews.
Flavor profile:
Fragrant, complex, slightly spicy with a full-bodied finish.
Cultural context:
Reflects Morocco’s deep culinary tradition of spice blends. Often served in ornate glasses alongside sweets and dates.
Butter Coffee – Tibet, Nepal, and Now, Silicon Valley
Also called yak butter tea or, more recently, Bulletproof Coffee in the West.
What makes it strange?
In traditional Himalayan cultures, coffee (or more commonly tea) is mixed with clarified butter or yak butter and sometimes salt. In modern wellness circles, it’s blended with grass-fed butter and MCT oil for a ketogenic energy boost.
Flavor profile:
Rich, creamy, oily, with a savory edge.
Cultural context:
In Tibet and Nepal, butter tea provides energy and calories at high altitudes. The Western “biohacking” community embraced a version of it for its supposed mental clarity and fat-burning properties.
Coffee and Lemon – Italy and the Internet
This combo might sound odd, but it’s surprisingly common.
What makes it strange?
A slice of lemon (or lemon juice) added to espresso or black coffee. Some people claim it helps with digestion or enhances the flavor.
Flavor profile:
Bright, acidic, citrusy with bitterness from the coffee—more refreshing than you’d expect.
Cultural context:
In Italy, espresso with lemon is sometimes served to cut the bitterness. Online trends also promote it for supposed health benefits (though most are anecdotal).
Mushroom Coffee – Global Trend
This one sounds earthy—and it is.
What makes it strange?
Mushroom coffee blends ground coffee with powdered medicinal mushrooms like chaga, lion’s mane, or reishi. It’s promoted as a wellness drink, claiming benefits for focus, immunity, and brain function.
Flavor profile:
Surprisingly mild. Mushroom notes are subtle and blend into the roast. Earthy and nutty.
Cultural context:
Originated in wellness circles and is now produced by major brands like Four Sigmatic. Popular among health-conscious consumers looking to reduce caffeine while gaining adaptogenic benefits.
Coffee with Charcoal – Indonesia and Taiwan
Want your coffee blacker than black?
What makes it strange?
In some regions, coffee is brewed with a chunk of hot burning charcoal, which both heats the water and infuses a smoky flavor into the drink.
Flavor profile:
Smoky, strong, with burnt undertones.
Cultural context:
Called “Kopi Joss” in Indonesia, it’s believed to help with digestion. In Taiwan, charcoal lattes are now a trendy menu item.
Cold Coffee Jelly – Japan
In Japan, coffee often blends seamlessly with dessert—and the result is… jelly.
What makes it strange?
Coffee jelly is a dessert made from black coffee and gelatin, often served in cubes with whipped cream or ice cream. Some cafés serve it in drinks, floating like bubbles.
Flavor profile:
Sweet, bouncy, refreshing with a smooth coffee kick.
Cultural context:
Coffee jelly has been a favorite in Japan since the 1960s. It combines visual appeal with dessert-like sweetness in a fun, modern format.
Final Thoughts: Strange is Subjective
Around the world, people drink coffee in ways that might seem unusual—or even unthinkable—to others. But in each culture, these “strange” coffees have their place, rooted in tradition, environment, and innovation.
Whether it’s civet-digested beans, cheese-soaked brews, or jelly-laced lattes, one thing is clear: coffee is endlessly adaptable, and there’s no single “right” way to enjoy it.
So the next time you brew a basic drip, remember—you’re only scratching the surface of what coffee can be. Who knows? You might just be one sip away from your next coffee adventure.