The origin of Bali Kopi Luwak, the world's most expensive coffee-Kopi Luwak

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Indonesia's Mantenin and Java coffee are famous all over the world, and many people don't know that Bali itself also produces coffee. Bali coffee trees mostly grow in the north-central mountains 1000-2000 meters above sea level. Because the area is cool and foggy, it is suitable for coffee trees to grow. Bali "Golden Coffee" arises at the historic moment, with an average annual output of 8000 tons.

In Nusa Dua, there is a Golden Rabbit Golden Coffee factory run by Chinese. the young owner says that Balinese coffee tastes neither sour nor astringent, but rather bitter, and can ripen once or twice a year, about at the end of September and two seasons in March. during the ripening season, the coffee is harvested manually, and then dried, screened and roasted.

It is understood that the picked coffee fruit needs to be exposed to the sun for about two weeks, and then manual screening work is carried out. Workers will screen out coffee beans that are brown, cyan, moth and stinky, so as to avoid the sour smell of the coffee. This is followed by baking, which is usually roasted at 350 degrees for an hour and a half, then placed indoors to dissipate heat, and then the beans can be packaged or ground into coffee powder for sale.

Wild civets like to eat coffee fruit, but the core (raw beans) is too hard for it to digest and will be excreted along with its feces. After washing, it is the raw beans of civets coffee, which is also known as Kopi Luwak.

Bali Kopi Luwak is close to syrup in consistency, has a heavier earthy smell and has a special flavor. After drinking, there will be a touch of mint cool feeling, which is the exclusive taste of other coffee. Because of the unique materials and craftsmanship, this kind of coffee is very rare and is one of the first choices for gift giving.

The origin of Kopi Luwak production:

Kopi Luwak, of course, does not directly brew cat poop, this kind of cat coffee still has to go through exquisite processing.

[1] ingredients: when the civet eats the ripe red coffee fruit and excretes it, the staff picks out the undigested coffee seeds from the cat feces.

[2] the makers are peeling off the undigested coffee seeds and peeling off the outermost thin silver layer.

[3] after peeling, wash the coffee beans with water and then dry them in the sun.

[4] finally, after careful stir-frying, it can become a coffee bean in the mouth of consumers.