How is kopi luwak coffee processed and made
Kopi luwak coffee is unique taste and rarity from bizarre production process, so famous like the Jamaica Blue Mountain coffee, Hawaii kona coffee and Peaberry in Tanzania. So how is kopi luwak coffee processed and made?
Okay, let take a look at the production process of Kopi luwak coffee:
1. Hand-picking of top coffee
Some coffee bean are not fully mature, so they need to be sorted manually to make sure the same quality each batch.
2. Feed marsupial civet cat with the well-picked coffee bean.
3. Collect the coffee beans drained from civet cat when they defecated
You are right, they are indeed excreted by those civet cats, undigested coffee seeds and Perhaps it is the fermentation of enzymes in animal stomachs that give this coffee bean a unique flavor because of the gastric acid and enzymes in the digestive system of the civet cat, the fermentation process of coffee is very different from that of water fermentation, which makes the coffee have a syrup-like consistency. So here comes the Kopi luwak coffee that tastes rich and smooth and the thick coffee like chocolate syrup gives you a long and clear aftertaste on your tongue.
Traditionally, coffee fruit is washed or sun-dried to remove the peel, pulp and sheepskin layer, and finally take out the coffee beans. However, Luwak uses the natural fermentation method in the body to take out the coffee beans, so it has a special flavor. In the mountains of Indonesia, there is a civet named Luwak who likes to eat rich coffee fruits, but the hard coffee seeds cannot be digested and are excreted with feces. Indonesians discovered that the coffee beans are fermented by the civet's stomach. It is especially thick and mellow, so I collected civet excrement, filtered out the coffee beans, and brewed them to drink. Due to the scarcity of production and the high price, it is the world's most expensive coffee and the first to introduce Luwak coffee to the United States.
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