Introduction of high-quality coffee beans from Manor Manor, Indonesia with rich texture.

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, they also eat insects, snakes, birds, amphibians and reptiles.[2][3] 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.

Cat poop coffee bean yield

Cat poop coffee production is very small, and therefore particularly expensive. And there are even fewer places for sale. It is rare even in Indonesia, where it originated. Therefore, the cat feces coffee sold on the market is mostly artificially raised. The coffee bean flavor is naturally different from the most primitive and natural wild cat feces coffee. Mandheling produced in Sumatra mountains is world-famous and rich in texture. Sumatra and East Africa's wine-like taste contrast, Indonesia and New Guinea beans show another flavor, with sticky texture, acid buried in the complex taste, dark and intense herbal or wild mushroom flavor, and deep throat three days of sweet aftertaste. They can play the bass role in the complex. Mandheling and Ankola, grown in the mountains near Padang in west-central Sumatra, are considered by many to be the richest coffees in the world, with Mandheling being the most famous and Lindong Lindong Mandheling the most acclaimed. The beans are semi-washed, i.e. dried and then washed with hot water to remove the dried pulp. This gives the beans the attractive earthy taste of dried beans while maintaining their neat quality. Aged Sumatra is a specially treated bean. Raw beans are stored in the producing area for three to more than ten years before they are marketed, which makes it less acidic, less aromatic, more mellow in taste, thick and syrupy in texture, thick but not abundant, which can be said to be Pu 'er tea in coffee. The northwestern tip of Sumatra also has a washed coffee called Gayo mountain, a variety of trees. It's cleaner than mantelin and has a clear herbal flavor.