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Brief introduction of Qianjie Kopi Luwak to distinguish between true and false

Kopi Luwak, also known as civet coffee, is one of the most expensive coffee in the world, costing hundreds of dollars per pound.

It is by the civet to eat mature coffee fruit, through the digestive system out of the body, extracted and processed, due to the fermentation through the stomach, so the coffee has a different taste.

At present, Kopi Luwak has become a hot item in the international market and belongs to the gold variety of coffee.

First of all, let's talk about its beans. As the range of wild civets is at low and middle elevations, most of the coffee varieties are robusta beans, while Arabica beans at high elevations are even rarer. Remember we said before that the best coffee is usually Arabica, not Robusta.

Secondly, let's talk about its special feature-the special way of processing. As we all know, no matter what kind of coffee processing, the original motivation is to take the coffee beans out of the coffee cherries. The in vivo fermentation produced by civets is a beautiful misunderstanding. Curious Luwak is attracted by the sweet coffee cherry, but can only digest its skin and pulp, and the coffee bean as the core can only be excluded from the body after passing through its digestive system.

In the whole process, Luwak chooses coffee cherries with high maturity and sweetness to eat. After the corrosion and fermentation of its gastric juice, the protein of coffee beans is destroyed, resulting in short peptides and more free amino acids, which reduces the bitterness of coffee. This is a good thing, but because of this process, the coffee beans are contaminated with Luwak's unique body fluids, adding to the earthy and traditional Chinese medicine flavor of Indonesian coffee itself, and even adding a bit of fishy smell. To put it this way, if you prefer the fishy smell of aged beans, you may fall in love with Kopi Luwak, otherwise you will avoid it.

With the improvement of civilization, Kopi Luwak began to be produced in a variety of ways, one is to pick up the coffee beans excreted by civets after eating coffee beans in natural coffee gardens, and one is to artificially feed screened coffee beans. In the production process of Kopi Luwak in Yunnan, China, some farmers adopt the method of semi-captivity, the civet moves freely in the greenhouse, and the coffee beans are eaten freely by it. The way of obtaining is relatively reasonable, but the yield is low.

So not everyone has a chance to drink rare and expensive Kopi Luwak, while experts who have tasted Kopi Luwak put forward a polarized assessment: some people compare it to the best coffee in the world. Coffee critic Chris Rubin said, "the aroma of the wine is so rich and strong, incredibly rich, almost like syrup. Its thickness and chocolate taste, and lingering on the tongue for a long time, pure aftertaste. "

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