Just as a PSA - I develop food and beverage products (both premium and mass market) with Analytical Flavor Systems (a predictive platform for flavor);

no one in the industry - not a single person who knows anything about coffee - would recommend civet coffee. Its a marketing gimmick of the worst kind. Its destructive, a-historical, and does not result in a better product.

Any random "3rd wave" coffee is better, and if you want a fruity-fermented profile, just look for a "natural process" or "honey processed" coffee.