Not many people know the truth about Kopi Luwak coffee despite its growing popularity among coffee lovers. It is know as the most expensive coffee in the world. This is due to the natural methods used in its production and the amounts produced are quite minimal to satisfy the existing consumer demand. During production, the coffee beans pass through the digestive system of the animal mongoose or civet hence the name civet coffee.
When the mongoose or civet feeds on the coffee berries the skin is peeled during the digestion process leaving the mature berries intact. Once the animal deposits it waste, the good quality barriers are harvested through separating them. During the digestion process, the berries are converted to very high quality coffee; the civet coffee.
The process of the berries passing through mongoose or civet digestive system is what makes civet coffee premium. Due to the maturity of the berries, the quality makes it stand out. Getting the ready processed berries is not that easy and that is the reason why the quantities in the market very rare. The mongoose or civet digestive system does not destroy the beans since they are encased in their hard cuticle.
A single civet or mongoose waste yields several grams of processed berries which are then collected to produce this high quality and aromatic civet coffee. When the berries pass through the animals' digestive system, they are fermented since the whole process takes around 10-hours to complete. During the digestive process, the proteolytic enzyme seeps into the berries thus working as natural additives to the coffee. This natural additive adds the coffee quality and making it one of the most expensive coffees.
One of the qualities of civet coffee is derived from the fact that the process of production is natural and there are no artificial additives needed. This process and the quantities produced affect the price of the final Kopi Luwak coffee. Civet coffee is predominantly produced in Java, Bali Sumatra and Sulawesi in Indonesia and some parts of 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.
Due to the uniqueness of civet coffee, there is increased demand across the world. In fact, the demand is so high that people are looking in to ways of increasing production to fill the gap. Just like any other beverage in the market, civet coffee is a luxurious drink and due to it being rare, its market value keeps rising.
More and more people are turning to civet and mongoose keeping thus boosting civet coffee production. Most of the importers of Kopi Luwak coffee are the Koreas, United States of America and Japan. Currently half a kilogram of civett coffee goes for $227 depending on availability.
When the mongoose or civet feeds on the coffee berries the skin is peeled during the digestion process leaving the mature berries intact. Once the animal deposits it waste, the good quality barriers are harvested through separating them. During the digestion process, the berries are converted to very high quality coffee; the civet coffee.
The process of the berries passing through mongoose or civet digestive system is what makes civet coffee premium. Due to the maturity of the berries, the quality makes it stand out. Getting the ready processed berries is not that easy and that is the reason why the quantities in the market very rare. The mongoose or civet digestive system does not destroy the beans since they are encased in their hard cuticle.
A single civet or mongoose waste yields several grams of processed berries which are then collected to produce this high quality and aromatic civet coffee. When the berries pass through the animals' digestive system, they are fermented since the whole process takes around 10-hours to complete. During the digestive process, the proteolytic enzyme seeps into the berries thus working as natural additives to the coffee. This natural additive adds the coffee quality and making it one of the most expensive coffees.
One of the qualities of civet coffee is derived from the fact that the process of production is natural and there are no artificial additives needed. This process and the quantities produced affect the price of the final Kopi Luwak coffee. Civet coffee is predominantly produced in Java, Bali Sumatra and Sulawesi in Indonesia and some parts of 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.
Due to the uniqueness of civet coffee, there is increased demand across the world. In fact, the demand is so high that people are looking in to ways of increasing production to fill the gap. Just like any other beverage in the market, civet coffee is a luxurious drink and due to it being rare, its market value keeps rising.
More and more people are turning to civet and mongoose keeping thus boosting civet coffee production. Most of the importers of Kopi Luwak coffee are the Koreas, United States of America and Japan. Currently half a kilogram of civett coffee goes for $227 depending on availability.
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