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.
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.
Just like in other forms of production, the mongoose or civet digestive systems acts like the raw material processor for this premium civet coffee. Since the barriers are already matured, the coffee quality is enhanced. These animals do not produce a lot of waste containing the matured berries and this explains why the quantities of this particular coffee are limited in the market.
A singe civet or mongoose stool yields several grams and the quantities produced keep the coffee price very high. It is during the digestion process that the beans are fermented and there is no need to add any chemicals or food preservatives. The only natural additive that comes with the civet coffee is the proteolytic enzyme which seeps in to the berries as a value addition thus 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.
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.
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.
Just like in other forms of production, the mongoose or civet digestive systems acts like the raw material processor for this premium civet coffee. Since the barriers are already matured, the coffee quality is enhanced. These animals do not produce a lot of waste containing the matured berries and this explains why the quantities of this particular coffee are limited in the market.
A singe civet or mongoose stool yields several grams and the quantities produced keep the coffee price very high. It is during the digestion process that the beans are fermented and there is no need to add any chemicals or food preservatives. The only natural additive that comes with the civet coffee is the proteolytic enzyme which seeps in to the berries as a value addition thus 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.
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.
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.
About the Author:
To learn more about this unique coffee, visitkopi luwak for more details on how you can get it
No comments:
Post a Comment