Sunday, August 11, 2013

The Amazing Kopi Luwak Coffee

By Johnathon Wart


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.

The mongoose or civets are known eat the coffee berries and since their digestive systems are not well developed; the berries are passed through to the stool more mature. These berries are collected and separated from the animal waste and prepared for processing and packaging in to the favorite civet coffee that you drink.

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.

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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