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 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.
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 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.
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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