Description of characteristics and flavor of cat shit coffee beans description of regional characteristics of planting and producing areas of cat shit coffee beans

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Because of the low yield, rare and not easy to collect, civets (civet cat) are traditionally used as a tool for selecting high-quality coffee beans and treated with excreted feces. Civets love to eat the fruits of coffee trees, and only choose the reddest, ripe and sweetest coffee fruits. Although the flesh is absorbed, the coffee bean seeds in the middle are too hard for the civet's stomach to digest and will be excreted with feces. Coffee beans are fermented by intestinal bacteria in civets, and the protein of coffee beans is destroyed in the stomach, producing short peptides and free amino acids, reducing the bitterness of coffee. Local farmers collect the civet droppings, then wash the coffee beans, dry them in the sun and roast them at high temperatures. The most expensive Kopi Luwak is made by collecting the droppings of wild civets. Some coffee critics say that Kopi Luwak has a strong flavor, rich and strong aroma of wine, and will emit a unique aroma.

Because the civets' intestines and stomach can only digest the part of the flesh, while the hard kernels (that is, coffee beans) cannot be digested, they are excreted along with the civets' feces. Due to the acid corrosion of the intestinal tract, the rugged surface of the general coffee bean becomes obviously smooth, and the biological energy replaces the traditional processing technology, reducing the acid and bitterness in the original bean, so it is particularly mellow. These coffee beans specially made by the civet are all fine, and it is found that the coffee brewed out of these coffee beans has an unparalleled taste, named after cat poop caffeine. And ask for the most expensive coffee.

For a coffee fan, drinking a cup of Jamaican Blue Mountain coffee is not a dream, but drinking a cup of "Kopi Luwak" (civet coffee) is a lifetime without regret. The global output of the scarce "Kopi Luwak" does not exceed 120lb a year. Retail prices in North America and Europe cost more than NT $20,000 a pound. If you only crave one cup, the first "Kopi Luwak" will cost NT$3,600, and the second will be as high as NT$2500.

What's so special about this rare coffee-"Kopi Luwak"? There is a kind of wild musk cat named Luwak in the mountains of Indonesia, which likes to eat ripe coffee fruit with fat and multi-oars, but the hard hard nut (raw bean) cannot be digested. It is excreted with feces, washed and becomes a "Kopi Luwak" coffee raw bean! Therefore, many people call it Kopi Luwak.

Indonesians find that the coffee beans fermented by the civets' intestines and stomach are very thick and mellow, so they collect civets' feces, sift out the coffee beans and brew them to drink. Because the yield is rare and the fermentation process is unique, the flavor is very different from that of ordinary coffee. Traditionally, coffee fruit is washed or sun-treated to remove the peel, pulp and sheep skin, and finally take out the coffee beans. However, Luwak uses natural fermentation in the body to remove the coffee beans, so it has a special flavor. In general, coffee tastes not only bad but also less fragrant when it is brewed to the second bubble, but Kopi Luwak can be boiled to the third bubble. Kopi Luwak tastes different from cup to cup. The only thing that is the same is that it still retains the flavor of Luwak. " Kopi Luwak, which is 10 times more expensive than Blue Mountain coffee, has always been sold at a high price, making it the hardest and most expensive cup of coffee in the world.