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.
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 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.
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.
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.
The good new for the lovers of civet coffee is that many people are turning to civet and mongoose keeping boosting the production of civet coffee and keeping the prices low. In countries where the coffee is exported, a 0.5 kilogram of kopi luwak coffee goes for $227.
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.
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 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.
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.
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.
The good new for the lovers of civet coffee is that many people are turning to civet and mongoose keeping boosting the production of civet coffee and keeping the prices low. In countries where the coffee is exported, a 0.5 kilogram of kopi luwak coffee goes for $227.
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To get more information on this amazing civet coffee, you can visitkopi luwak coffee and learn more.
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