On Mon, 12 Oct 2009 13:16:04 -0600, Gloria P >
wrote:

>Ranee at Arabian Knits wrote:
>> In article >,
>> "modom (palindrome guy)" > wrote:
>>
>>> Even if you put nothing else in it:
>>>
>>> http://www.wired.com/science/discove...7-10/st_coffee
>>>
>>> Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
>>> poisonous? Here you go. Ptomaines like putrescine are produced when E.
>>> coli bacteria in the meat break down amino acids. Naturally present in
>>> coffee beans, it smells, as you might guess from the name, like
>>> Satan's outhouse."
>>
>> Is it used up in the roasting though? I know that coffee beans raw
>> stink to the lowest depths of Hades,
>
>
>
>Have you ever eaten fresh coffee cherries? The fruit of the
>plant which contains the coffee beans (seeds) is delicious, juicy
>and sweeter than a Bing cherry. I never detected an odor in those.
>
>gloria p

The Asian Palm Civet certainly seems to think they are delicious and
they help produce the most expensive coffee in the world.
Just Google kopi luwak.

Ross.