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.
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 best thing about this civet coffee is that it is naturally produced and zero value addition in terms of preservatives or chemicals. The downside of the coffee is the price and many ordinary coffee lovers cannot afford it. This coffee is produced in the Philippines and Indonesia though people in other countries are starting civet and mongoose farming.
Kopi Luwak coffee comes with a distinctive aroma and taste which is quite different from the coffee you buy from the local departmental store. Some critics argue that they cannot take the coffee because of the way it is produced. On the other hand, the process reduces the bacteria found in other coffee types making civet coffee more superior.
Despite the fact that people are not keen on taking civet coffee because of the production method, the demand keeps growing because people are after the taste and aroma. The demand keeps increasing because of its uniqueness in taste and aroma. This most sought after beverages' production process and quantities available in the market keeps increasing and more coffee lovers are appreciating its uniqueness.
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 best thing about this civet coffee is that it is naturally produced and zero value addition in terms of preservatives or chemicals. The downside of the coffee is the price and many ordinary coffee lovers cannot afford it. This coffee is produced in the Philippines and Indonesia though people in other countries are starting civet and mongoose farming.
Kopi Luwak coffee comes with a distinctive aroma and taste which is quite different from the coffee you buy from the local departmental store. Some critics argue that they cannot take the coffee because of the way it is produced. On the other hand, the process reduces the bacteria found in other coffee types making civet coffee more superior.
Despite the fact that people are not keen on taking civet coffee because of the production method, the demand keeps growing because people are after the taste and aroma. The demand keeps increasing because of its uniqueness in taste and aroma. This most sought after beverages' production process and quantities available in the market keeps increasing and more coffee lovers are appreciating its uniqueness.
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