The making process and principle of Coffee Bean Kopi Luwak

Muscat Coffee: Muscat Coffee (Kopi Luwak), Kopi (Indonesian, coffee), Luwak refers to a kind of arboreal wild animal commonly known as "civet" in Indonesia. Civet coffee is the most expensive coffee in the world, with a price of several hundred US dollars per pound. It is extracted from the feces of the civet and processed. The civet eats the ripe coffee fruit and is excreted through the digestive system. Due to the fermentation of the stomach, the coffee produced has a special taste and has become a hot item in the international market.

Coffee principle: Luwak likes to choose the most ripe, sweet, full and juicy coffee fruit as food. The coffee fruit passes through its digestive system, digesting only the pulp on the outside of the fruit, and the hard coffee beans are then excreted intact by Luwak's digestive system. This digestion process, so that coffee beans have an unparalleled magical change, the flavor tends to be unique, the taste is particularly mellow, rich and round 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 much less bitter due to the protein, but adding to the round taste of the coffee beans.

Experts say there is a gland near the sexual organs of Luwak in Indonesia, which secretes milky oil, which has always been a precious raw material for the perfume industry. Even Shakespeare's play King Lear has this dialogue: "Please give me some Luwak sesame oil to stimulate my inspiration." Others said, "this coffee is unique and is a specialty of Indonesia." Drink it, it's like finding a diamond in a stone. " Because wild Luwak is obviously better at selecting good coffee fruits, which makes this kind of coffee have outstanding characteristics.

It is said that coffee farmers in early Indonesia regarded civet cats that ate ripe coffee fruits as mortal enemies, but at some point someone began to think of picking coffee beans from the civet droppings to make coffee with unique flavor. Coffee experts everywhere have tried and were amazed. Since then, local farmers spend a lot of time collecting civet droppings in the forest every day during the coffee ripening season.