They were considered premium, but the way they’re produced is horribly unethical, even by coffee sourcing standards. The novelty was the fermentation that the beans would undergo after being eaten, and producers are now doing far more controlled fermentations on beans to get some insane flavors. They’re still a premium, but if you’re ever in the mood for something a little funky, you should look for an anaerobic fermentation or a co-ferment from a local roaster.