A brief introduction to the test of the most expensive coffee cup in Kopi Luwak

The reason why Kopi Luwak has become a kind of coffee that great masters pay so much attention to is still due to people's curiosity and the influence of the title of the most expensive coffee in the world. I was fortunate to get acquainted with Mr. Kim, a Korean who has lived in Taiwan and China for more than 10 years. One of his uncles happens to run a coffee farm in Indonesia, which is one of the producing areas of Kopi Luwak. To that end, I also drank a cup of Kopi Luwak baked locally in Indonesia.

Indonesians bake Kopi Luwak to the level of city-wide baking, which is regarded as a deep baking, but after the landlady personally used hand-washed extraction, Kopi Luwak tastes surprisingly peaceful and mellow, without obvious bitterness. There is almost no sour taste (perhaps a deeper baked relationship), all the taste reached a delicate balance of fighting strength, the taste is a bit similar to Chinese Pu'er tea. There is a little aftertaste in the aftertaste department, and the persistence of the aftertaste is very good. The fragrance spray is soft, and the return fragrance is especially good. The first sip is actually light, but after a few more sips, with the accumulation of taste, the gentle breeze and drizzle of Kopi Luwak will emerge.

Generally speaking, Kopi Luwak is a kind of reserved coffee, which also caters to the drinking habits of the Japanese, so like Blue Mountain Coffee, the main consumers of Kopi Luwak are Japan and South Korea. Because the beans I drank may not be very novel, I can only have my own taste of the chance well frog. If there is something wrong, receive and communicate.