The rarest cat dung coffee Kopi Luwak in the world

For coffee lovers, drinking a cup of Jamaica's Blue Mountain is nothing special, but if you can drink a cup of Kopi Luwak (also known as civet coffee), you will have no regrets for the rest of your life. This kind of coffee is called "the most fragrant poop since there is shit". Although its name is not very elegant, it is true. It is the poop of an arboreal wild animal called "civet" on the Indonesian island of Sumatra. Local farmers usually regard the discovery of "civet" feces as a gift from heaven, because not all "civets" feces can be luckily found. Once several such "coffee beans" are found, the locals will bend over and pick them up, collect them carefully, and then go through several processes such as selection, drying, deodorization, processing and roasting to produce the rarest, most unique and most expensive coffee in the world. Have a drink and please prepare 50 pounds.

In Indonesian, "Kopi" means coffee, and "Luwak" is the name commonly known by Indonesians as "civet". It is said that the coffee produces no more than 500 pounds a year, and the price per pound ranges from $300 to $800, depending on the year, because there is not a fixed production every year. In the international market, Luwak coffee has always been a veritable luxury, and one of the main reasons is that it is not made by people but by wild animals. Traditionally, the coffee fruit is washed or sun-treated, removing the skin, pulp and sheep skin, and finally taking out the coffee beans, but Luwak coffee is made by natural fermentation in wild animals. What's more, these wild animals are found only on small islands such as Indonesia, and their time and place are mysterious, and their numbers are dwindling. Although Indonesia has claimed that the number of "civets" has rebounded steadily through protection and artificial feeding, the temptation of human taste buds, which depends on its digestive system, cannot be compared with products of the industrial era.

"scarcity is precious", which has led to the high price of Kopi Luwak, a rare treasure. I'm afraid you'll have to prepare £50 for a cup of coffee, and you may not be able to find it everywhere.

Magical method of natural fermentation

"civets" are omnivores. They are withdrawn by nature and like to walk at night. They live in tropical rain forests, subtropical evergreen broad-leaved forests, mountain thickets or hills, mountains and grasses below 2000 meters above sea level. Its food includes small beasts, birds, amphibians and reptiles, crustaceans, fruits and seeds of insects and plants. The civet likes to choose the most mature, sweet, juicy coffee fruit in the coffee tree as food, while the coffee fruit passes through its digestive system and is digested only by the pulp on the outside of the fruit. The hard coffee beans are then excreted intact by the civets' digestive system. This is the "natural fermentation method" that was once scoffed by Americans. It is said that when Americans heard about this way of making coffee, it was regarded as a fantasy, and it was not until it was reported by National Geographic that they became interested in it. 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 due to the fact that the civets' digestive system destroys the protein in the coffee beans, making the coffee much less bitter and increasing the round taste of the coffee beans.

Experts say there is a gland near the sexual organs of the Indonesian "civet" that 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 civet 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 the wild "civets" are obviously better at selecting good coffee fruits, so that this kind of coffee has outstanding characteristics.

Is it delicious or hard to swallow?

It is said that experts who have tasted this kind of coffee have gone to two extremes in their comments on its taste. One describes the coffee as "the best in the world". The taste is so unusual that it is difficult to describe in words and words: "with a bit of dirt, slightly choking taste and visceral taste, it won't go away in the mouth for a long time until the last drop." Another evaluation is quite the opposite: "it's hard to swallow, it's a complete gimmick, and it's not worth paying for stinky coffee."

Coffee experts say that most Luwak coffee comes from low-altitude robusta beans, suggesting that civets prefer robusta beans to Arabica beans at higher altitudes. Indonesian coffee itself has the taste of earth and traditional Chinese medicine, and its consistency is among the highest in all continents, but Luwak coffee has a better taste and consistency, especially with a consistency almost close to syrup, and its flavor is very special (if it can be described by fragrance). So, if you don't like the taste of Indonesian coffee in the first place, then to be sure, you will hate Luwak coffee more; but if, on the contrary, you like the fishy smell of aged Indonesian beans or Indian-style soiled beans, you may fall in love with Luwak coffee with similar flavor.

Roasted civet coffee

Once at a tasting, many celebrities savoured every fragrance of Luwak coffee without being told the truth, and tried to describe their sensory reactions with gorgeous words. However, when people know the origin of this drink, they feel stomach discomfort at the same time. Luwak Coffee salespeople suggest that if you want to use this coffee to entertain a guest, either never tell him the truth, or tell him the origin of the coffee in advance and let him decide whether to drink it or not, lest he overreact.