Kopi Luwak coffee is the most expensive coffee among all coffees in the world and this attributed to the product process and the amounts available from the source. The process of production involves the animal mongoose or civet which feeds on the cherries and since they cannot be digested by the animal. Once these are harvested, the mature and high quality ones are picked for preparation of civet coffee.
Also known as civet coffee, the mongoose or civets are known to pick, peel and eat mature coffee seeds. Once the skin is peeled, it is swallowed and passes through the digestive system till excretion. Once the stool is collected, the undigested mature berries are separated from the rest of the waste in readiness for processing.
During the process, the coffee berries are cleaned through the mongoose digestive secretions making the beans more mature resulting to the most premium civet coffee. The maturing of the berries take about ten hours in the mongoose or civet stomach and the time the process takes makes the quantities low per animal and this cannot meet the consumer demand. On the other hand, the berry encasing cuticle is not affected by the animal secretions making the bean content intact.
A mongoose stool might yield a few grams of intact barriers that can be used to make high quality civet coffee. By the time the berries get out of the digestive system, they have already undergone the necessary fermentation. The whole process takes around ten hours. The importance of the beans passing through the animals' system is for the proteolytic enzymes to seep into the coffee beans. The more they stay, the higher the quality of the product making it the most expensive coffee.
The popularity of civet coffee is because of its natural production method employed and there are no chemicals or artificial additives. The only drawback with this type of coffee is that it cannot not be mass produced a fact that keeps civet coffee out of reach for the ordinary coffee lovers. This coffee on the other hand is produced in Indonesia and the Philippines
Unlike the normal coffee that you buy from the local shop or online, civet coffee has a distinctive aroma and taste and aroma. This makes it stand out of the rest; the fermentation happens in the civet or mongoose stomach and no roasting is required. On the other hand, there are not bacteria in this coffee type when compared with traditional coffee.
The demand for the Kopi Luwak coffee keeps increasing because of its uniqueness in taste and aroma. It has become a must taste for many people and a sought after beverage. Since the production process is very slow, the price keeps souring as more people keep appreciating it.
Due to its uniqueness in production, aroma and taste, the producing countries are cashing in on its exports. The highest importers of the kopi luwak coffee are Japan, Korea' and the United States. Civet coffee retails at $227 per 0.5 kg and has become a sustainable business for mongoose or civet keepers. Civet droppings harvesting have changed lives of many mongoose and civet farmers.
Also known as civet coffee, the mongoose or civets are known to pick, peel and eat mature coffee seeds. Once the skin is peeled, it is swallowed and passes through the digestive system till excretion. Once the stool is collected, the undigested mature berries are separated from the rest of the waste in readiness for processing.
During the process, the coffee berries are cleaned through the mongoose digestive secretions making the beans more mature resulting to the most premium civet coffee. The maturing of the berries take about ten hours in the mongoose or civet stomach and the time the process takes makes the quantities low per animal and this cannot meet the consumer demand. On the other hand, the berry encasing cuticle is not affected by the animal secretions making the bean content intact.
A mongoose stool might yield a few grams of intact barriers that can be used to make high quality civet coffee. By the time the berries get out of the digestive system, they have already undergone the necessary fermentation. The whole process takes around ten hours. The importance of the beans passing through the animals' system is for the proteolytic enzymes to seep into the coffee beans. The more they stay, the higher the quality of the product making it the most expensive coffee.
The popularity of civet coffee is because of its natural production method employed and there are no chemicals or artificial additives. The only drawback with this type of coffee is that it cannot not be mass produced a fact that keeps civet coffee out of reach for the ordinary coffee lovers. This coffee on the other hand is produced in Indonesia and the Philippines
Unlike the normal coffee that you buy from the local shop or online, civet coffee has a distinctive aroma and taste and aroma. This makes it stand out of the rest; the fermentation happens in the civet or mongoose stomach and no roasting is required. On the other hand, there are not bacteria in this coffee type when compared with traditional coffee.
The demand for the Kopi Luwak coffee keeps increasing because of its uniqueness in taste and aroma. It has become a must taste for many people and a sought after beverage. Since the production process is very slow, the price keeps souring as more people keep appreciating it.
Due to its uniqueness in production, aroma and taste, the producing countries are cashing in on its exports. The highest importers of the kopi luwak coffee are Japan, Korea' and the United States. Civet coffee retails at $227 per 0.5 kg and has become a sustainable business for mongoose or civet keepers. Civet droppings harvesting have changed lives of many mongoose and civet farmers.
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To learn more about this unique coffee, visitkopi luwak for more details on how you can get it
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