The principle of Kopi Luwak

Civet coffee: Kopi Luwak, Kopi(Indonesian, coffee), Luwak is Indonesian for a wild arboreal animal commonly known as "Civet." Civet coffee is the world's most expensive coffee, the price of up to several hundred dollars per pound, it is extracted from the feces of civet after processing, civet eat mature coffee fruit, after the digestive system excreted, due to fermentation through the stomach, the coffee produced has a special taste, become a hot commodity on the international market.

How Coffee Works: Luwak likes to pick the sweetest, purest and juiciest fruits from the coffee tree for food. The coffee fruit passes through its digestive system, and only the pulp on the outside of the fruit is digested. The hard coffee beans are then expelled intact by Luwak's digestive system. This digestion process, so that coffee beans have an unparalleled magical change, flavor tends to be unique, taste particularly mellow, rich and mellow sweet taste is also unmatched by other coffee beans. This is because Luwak's digestive system destroys the protein in the coffee beans, making the coffee produced by the protein much less bitter and increasing the round taste of the coffee beans.

Experts claim that Luwak Indonesia has a gland near its genitals that secretes milky oil, which has long been a precious ingredient in perfume. Even Shakespeare's play King Lear has such a dialogue: "Please give me some of Luwak's sesame oil to stimulate my inspiration." Another said,"This coffee is unique and Indonesian. Drinking it is like finding a diamond in a stone." Because wild Luwak is obviously better at picking good coffee fruits, which makes this coffee have outstanding characteristics.

It is said that early Indonesian coffee farmers regarded civets, which ate ripe coffee fruits, as mortal enemies, but at some point it began to occur to people to pick coffee beans from civets 'droppings to make coffee with unique flavor. Coffee experts everywhere have tried it and marveled. Since then, local farmers have spent much of each day collecting civet droppings in the forest during coffee ripening season.