Fine Coffee Cat Poop Coffee Manor Cat Poop Coffee Origin Sumatra

Cat poop coffee, Indonesia. In the early 18th century, the Dutch established coffee plantations in the Indonesian colonies of Sumatra and Java, and prohibited the locals from picking and eating their own coffee fruits. Indonesian locals accidentally discovered that civet cats love to eat these coffee fruits and will expel the beans intact when defecating.

Civets eat only the sweetest beans, which is a natural selection in itself, and second, locals have found that the beans ferment in the cat's stomach and produce coffee that tastes better than regular coffee. The delicious cat feces coffee gradually became famous and became a hot commodity in the international market.

Market flooding:

in captivity

Civets are nocturnal animals that inhabit jungles and eat very little. Coffee beans produced by wild civets are very rare, and only artificial breeding can obtain more cat feces coffee. Some unscrupulous traders keep these animals in small, dirty cages, forcing them to eat constantly, and they are on the verge of collapse, biting each other, biting their legs, bleeding, and dying one by one.

too many fakes

85% of cat poop coffee on the market is fake, and many coffee companies label regular coffee as "cat poop" to drive up prices. Even if it came from real cat feces, it was basically a product of industrial production. It was almost impossible for it to be original.

quality

Coffee beans artificially fed to civet cats are not screened and are not excellent beans!

Driving bad wind

Cat poop coffee brought about a bad atmosphere. Elephant poop coffee, squirrel poop coffee, bird poop coffee all came out, and the methods were the same cruel. [1]

Principle editor

Indonesian coconut cat

Indonesian coconut cat

Cat poop coffee is produced from the feces of Indonesian coconut cats (a kind of civet cat), so it is called "cat poop coffee". This kind of animal mainly feeds on coffee beans. After fermentation in coconut cat stomach, protein is destroyed, short peptides and more free amino acids are produced, the bitter taste of coffee will be reduced, and the feces discharged will be the main raw material. Since coffee beans cannot be digested, they will be excreted. After washing and baking, they become cat feces coffee. Coffee critic Chris Rubin said,"The bouquet is so rich and intense, and the coffee is incredibly rich, almost syrupy. The thickness and chocolaty texture of it, and lingering on the tongue for a long time, pure aftertaste."

Coconut cats are omnivorous animals. In addition to eating seeds for a living, they also eat insects, snakes, birds, amphibians and reptiles. Therefore, the feces discharged by real wild coconut cats will be mixed with various substances. Indonesian local farmers catch coconut cats to raise and feed coffee beans to make them. However, there was still a certain difference between artificial cultivation and natural cultivation.

civet coffee

Civet coffee (5 photos)

In the coffee industry, cat poop coffee is widely regarded as a novelty product. According to the Specialty Coffee Association of America (SCAA),"the consensus in the industry is that it tastes bad." SCAA quoted a coffee expert as saying: "Obviously, the selling point of cat poop coffee lies in its story rather than its quality. Cat poop coffee scored two points lower than the lowest score of the other three coffees on SCAA criteria. Presumably the cat poop coffee treatment reduces the acidity and flavor of the premium coffee and makes it more bland. Of course, many people seem to see this bland taste as a plus for this coffee."

Washington Post food columnist Tim Carman once commented on cat poop coffee sold in the United States and concluded that "it tastes just like Folger coffee." It smells like rotting, lifeless. It's like fossilized dinosaur shit in bathwater. I can't finish it."

Civets like to pick the sweetest, purest and juiciest fruits of the coffee tree for food. The coffee fruit passes through its digestive system, and only the pulp on the outside of the fruit is digested. The hard coffee beans are then excreted intact by the civet's digestive system.

In this way, in the digestion process, coffee beans have produced unparalleled magical changes, flavor tends to be unique, taste particularly mellow, rich and mellow sweet taste is unmatched by other coffee beans. This is because the civet's digestive system destroys the protein in the coffee beans, making the coffee produced by the protein much less bitter, but increasing the round taste of the coffee beans.

Because wild civets are obviously better at picking good coffee fruits, this coffee has a unique character.

Coffee Source Editor

Kopi Luwak (Indonesian for coffee), Luwak is Indonesian for a wild arboreal animal commonly known as the "Civet."

In Sumatra, Indonesia, the local people call the civet Musang instead of Luwak, and Kopi Musang means civet coffee, commonly known as "cat shit coffee." From Coffee Fine Science.

Cat poop coffee, Indonesia, one of the world's most expensive coffee. Indonesia grows a lot of coffee, and there is a wild animal called the civet, an omnivore with a pointed mouth and dark gray fur. The favorite food is fresh coffee beans, which are fermented and digested in the body and eventually discharged as cat feces. Feces are coffee beans and are the most expensive feces in the world. Because of the scarcity, the price is very expensive. Civets are found in Indochina, India (northeast), Bangladesh, Bhutan, Sikkim, Nepal and Kashmir, but only Sumatra civets, or Indonesian civets, can produce cat feces coffee.

Civet faeces

Civet faeces

After processing and roasting, cat poop coffee became a luxury coffee drink that spread to luxury kingdoms around the world. Local coffee farmers, in pursuit of high profits, capture wild civets and raise them at home so that they can produce more cat poop coffee. However, the quality and taste of cat feces coffee produced by raised civets would be correspondingly inferior. Even so, production of this coffee is scarce and not affordable for all coffee lovers.

The coffee comes from the droppings of an animal called a civet (commonly known as a civet in Indonesia). Although it comes from smelly poop, it tastes sweet and has an indescribable sweetness. This wild civet likes to eat fat and thick coffee fruit, but the hard fruit core (green beans) cannot be digested and excreted with feces. After washing, it becomes Kopi Luwak coffee green beans! Many people call it cat shit coffee. Indonesian people found that the coffee beans fermented by the civet stomach were particularly thick and fragrant, so they collected the civet feces, sifted out the coffee beans, and brewed them to drink. Due to the scarcity of production and the unique fermentation process, the flavor was greatly different from ordinary coffee. Traditionally, coffee fruit has been used

civet

civet

Luwak, however, uses natural fermentation in vivo to extract coffee beans, which have a special flavor.

It is said that early Indonesian coffee farmers regarded civets, which ate ripe coffee fruits, as mortal enemies, but at some point it began to occur to people to pick coffee beans from civets 'droppings to make coffee with unique flavor. Coffee experts everywhere have tried it and marveled. Since then, local farmers have spent much of each day collecting civet droppings in the forest during coffee ripening season.

History Edit

M.P. Mountanos, the company that first introduced Kopi Luwak coffee to the United States, pointed out that when he first heard about this kind of in vivo fermented coffee, he thought it was a joke in the industry and didn't take it seriously. Later, he saw a special report on Kopi Luwak in National Geographic magazine. It took seven years to find a stable source of supply and began to introduce small quantities into the United States. How does this coffee taste? Generally speaking, Indonesian coffee has an earthy and herbal flavor, and its consistency is also the highest in all continents, but Kopi Luwak has a stronger earthy flavor and consistency, which is almost close to syrup. The aroma is very special. If you don't like Indonesian coffee in the first place, you will definitely hate Kopi Luwak. If you prefer the earthy smell of old beans, you may love this alternative coffee. Experts who have tasted Kopi Luwak offer polarized reviews, some likening it to human gourmet coffee. Although it was top-grade coffee, it was a personal preference to be willing to spend thousands of yuan on a cup of cat feces coffee.

Production method Edit

manufacturing method

Production method (4 photos)

Roasting process of Luwak coffee beans:

1. Civets love to eat ripe red coffee fruits on coffee trees;

2. Pick undigested coffee seeds from cat feces;

3. Remove the silver-gray film of coffee seeds and wash it with water and dry it in the sun;

4. Roasted to make Luwak coffee beans.

Production Skills Editor

1. After Indonesians remove the silver-gray film on the appearance of coffee beans, wash them with water, dry them in the sun, and then stir fry them to become cat feces coffee beans.

2. Only about 150 grams of coffee beans can be extracted from a catty of civet feces, which will cause 20% loss during the roasting process. Due to the unique raw materials and production process, this kind of coffee can be said to be very rare. The annual supply of coffee beans worldwide will not exceed 400 kilograms at most.

Traditionally, coffee fruit is washed or sunned to remove excess parts and remove coffee beans, but Luwak obtains coffee beans by using its natural fermentation in the body of the civet, so it has a unique flavor.

Main features Edit

Civet Bali Coffee Bean

Civet Bali Coffee Bean

Coffee beans generally go through the process of fermentation of the shell. Coffee beans are in the intestinal tract of the civet. Special bacteria provide a unique fermentation environment. The flavor becomes unique and especially thick and mellow. Coffee beans fermented by civet intestines are especially thick and fragrant.

Eva, the owner of Te Cafe, is a coffee enthusiast who travels around the world every year to collect rare products. She told reporters that "cat poop coffee" was once a tribute from Indonesia to the Dutch royal family. At that time, the industry regarded this coffee with the name "cat poop" as a joke, until National Geographic magazine carried a special report on this, everyone gradually became interested in this "cat poop coffee".

expensive

"Cat poop coffee" is the world's least produced coffee, a bag of 50 grams of coffee beans worth more than 800 yuan, can only make 4- 5 cups of coffee. In terms of conversion, a cup sells for about 200 yuan. Indonesia's largest coffee supplier, Fireboat Group, produces a small gift box of civet coffee for 600 yuan and 50 grams. The packaging is extremely luxurious, while the asking price of 100 grams is more than 2000 yuan. The annual output of wild coffee in the world does not exceed 400 kilograms. Villagers in these areas now collect not only wild ruaka waste but also caged ruaka. Large pots of picked coffee cherries were placed in front of Ruwaka, who was hungry and had no choice but to eat all the coffee cherries. The taste of the coffee produced in this way is naturally greatly discounted. "Rare is expensive", which has led to the high price of Kopi Luwak, a rare treasure. I'm afraid you can prepare 50 pounds for a cup of coffee, and you may not find it anywhere.

★ A cup of coffee made from 12 grams of cat feces coffee powder sponsored by Huochuan Group at the 2010 Shanghai World Expo is 380 yuan, and the daily limit of 12 cups is in short supply.

★ In Bali, a cup costs more than 200,000 Indonesian rupiah, equivalent to more than RMB 150.

★ In the United States, 1 kg of cat poop coffee beans goes up to USD 1200. It is always around USD 1000 on the international market.

In Britain, a glass costs 50 pounds (RMB 500).

Cat poop coffee processing

Cat poop coffee processing

In Indonesian,"Kopi" means coffee, and "Luwak" is the Indonesian name for "civet." It is said that the annual production of this coffee does not exceed 500 pounds, and the price per pound ranges from $300 to $800, depending on the year, because there is no fixed production every year.

Luwak coffee remains a veritable luxury on the international market, not least because it is made not by humans but by wild animals. Traditionally, coffee fruit is washed or sun-dried to remove the peel, pulp and sheepskin layer, and finally the coffee beans are taken out, but Luwak coffee is made by natural fermentation in wild animals. Moreover, these wild animals are only found on small islands like Indonesia. The time and place of their appearance are mysterious, and their numbers are decreasing day by day. Indonesia has claimed that conservation and breeding have helped keep the civets stable, but the digestive system that created them to tempt human taste buds has nothing to do with industrial-age products.

"Civets" are omnivores. They are solitary and nocturnal. They inhabit tropical rain forests, subtropical evergreen broad-leaved forests, mountain shrubs or hills, mountains, grass and other places below 2000 meters above sea level. Its food includes small mammals, birds, amphibians and reptiles, crustaceans, insects and plant fruits, seeds and so on. "Civet" likes to choose the most ripe, sweet, full and juicy coffee fruit in the coffee tree as food, and the coffee fruit passes through its digestive system, only the pulp of the fruit is digested, and the hard coffee beans are then excreted intact by the "civet" digestive system. This is the "natural fermentation method" that was once scorned by Americans. It is said that when Americans heard that there was a way to make coffee in this way, they thought it was a fantasy until it was reported by National Geographic magazine.

The world's most luxurious coffee, the world's most expensive coffee, the world's rarest coffee…

Kopi Luwak has always been described like this, and it sounds like a boring anecdote.

It reminds me of Oscar Wilde.

People tend to pay too much attention to the price of things, and often ignore their own value…Forget the rumors of clumsy and useless embellishments,

Let's start a magical cat poop coffee tour...

unique flavor

Cat poop processed into the world's most expensive coffee

Cat poop processed into the world's most expensive coffee

Indonesian coffee has earthy and herbal flavours and the highest consistency of any continent. But "cat poop coffee" has a stronger earthy smell and a consistency closer to syrup, with a very special aroma. After drinking, there will still be a faint mint cool feeling in the mouth, which is the "exclusive taste" that ordinary coffee does not have. After drinking a cup, take a deep breath or take a mouthful of cold water, you can obviously feel a cool sensation from the mouth to the throat, as if you just ate a mint throat lozenge.

Experts say the Indonesian civet has a gland near its sex organs that secretes milky oil, which has long been a precious ingredient in perfume. Even Shakespeare's play King Lear has such a dialogue: "Please give me some civet oil to stimulate my inspiration." Another said: "This coffee is unique, it is a specialty of Indonesia. Drinking it is like finding a diamond in a stone." Because the wild civet is obviously better at picking good coffee fruits, this coffee has a unique character.

Origin Editor

According to the CEO of the coffee company, the coffee brand is 100% guaranteed to be pure wild kopi luwak.

Civet Sumatra bean

Civet Sumatra bean

It must be produced at an altitude of more than 1000 meters in Sumatra Plateau; instead of being produced in Vietnam or other plains in Indonesia, many Indonesian farmers produce coffee beans produced by captive civets. Most of the Kopi Luwak coffee claimed on the market today is not Kopi Luwak fakes, and their appearance can be roughly divided into these forms: the first is to claim that it is collected from the coffee beans in the coffee plantation where Luwak has been found, called Kopi Luwak coffee, not the coffee beans that are really digested by Luwak; the second is to add spices to stir up the taste of coffee; otherwise, it is simply to crown the name of Kopi Luwak coffee to fish for fame and raise the price. Moreover, domestic coffee producers do not have favorable certificates to show to consumers for verification, and the products are often obtained through agents in the United States, Canada, Britain or Australia, rather than directly imported from Indonesia, resulting in uneven coffee quality.

Coffee Brand Editor

Coffee brand 100% guaranteed wild kopi luwak, grown in Sumatra, Java, and Survish islands

, which is part of the 13677 islands of Indonesia. Kopi Luwak brand is the only officially recognized brand by the Indonesian government, and it is deeply loved by coffee lovers for its unique fruity aroma and long aftertaste.

Kopi Luwak is definitely an international luxury because it is produced by civets (Luwak) rather than humans, especially the wild civets born and raised in Indonesia, which are vegetarian and very rare and precious. Indonesian coffee has a long historical background, and coffee footprints can be found in almost every corner of the country. Mountainous islands are very suitable for its growth, and wild coffee can often be found all over the woods. this provides convenience for the producer of Kopi Luwak, the civet.

Brewing mode editing

The aroma of Kopi Luwak is easier to lose than ordinary coffee. In order to maintain the flavor, coffee beans should be packaged independently.

Civet Java coffee beans

Civet Java coffee beans

And then inject nitrogen to prevent the oxidation of coffee beans, the production process is complicated and rigorous. If you want to enjoy the true taste of Kopi Luwak, do not add sugar or milk to your coffee. It is recommended to use an air stopper (Siphon siphon), add 160g / 180ml (ml) of pure water, pour 17g (grams) of coffee powder with about 2 flat spoons of coffee, and gently press down the raised coffee powder with flat bamboo slices after the water boils up. Remember! Do not stir, otherwise the coffee will become bitter, sour and astringent.

The water temperature is 96 ℃, the water pressure is 9-10atm, boil for about 1 minute 45 seconds ~ 2 minutes, quickly remove the fire source and wipe the glass bottle with a cold wet cloth to make it cool rapidly, the brewed coffee will quickly fall and show a large number of golden fine foam, so that the ultimate flavor can be achieved. In the general way of brewing, some people say that civet coffee can be brewed for 2 or 3 times, but the above brewing method is regarded as the essence after boiling for a long time, so rebrewing is not recommended.

Post-drink comment editor

It is said that experts who have tasted this kind of coffee have gone to two extremes in their comments on its taste.

Musk cat coffee

Civet Coffee (3)

One describes the coffee as "the best in the world". It tastes so unusual that it is difficult to describe in words: "it is a little fishy, slightly choking and visceral, and it stays 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. As the activity range of Luwak belongs to low and middle altitude, most of the coffee varieties are robusta beans, while Arabica beans at high altitude are rarer. 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).

The coffee made from real civet coffee will give off the aroma of honey and chocolate without adding sugar.

And cream has a sweet, smooth and rich taste, and the texture of the original water has been fully covered by the round and rich texture of the coffee, so the tip of the tongue can hardly feel the quality of the water at the beginning of the mouth. Not bitter, not sour, not astringent, but a little more milk flavor, and after entering the throat without scraping the stomach will not cause stomach discomfort. Even if it is cold, the taste is still mellow. After tasting it, the cup still has a sweet smell of milk. It is a coffee with rich texture and depth, and it is absolutely unique. But 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 beans, you may fall in love with Luwak coffee with similar flavor.

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. The salesperson of civet coffee suggested 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.