Taste characteristics of thick fermented alcohol civet coffee varieties introduction to the flavor of fine coffee beans in the manor

Civet coffee (cat poop coffee), produced in Indonesia. It is one of the most expensive coffees in the world, with a price of several hundred dollars per pound. It is extracted from the feces of the civet cat and processed. The civet eats the ripe coffee fruit. After being excreted by the digestive system, due to the fermentation of the stomach, the coffee produced has a special taste and becomes a hot commodity in the international market.

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 is washed or sun-treated to remove the skin, pulp and sheepskin layer, and finally the coffee beans are extracted. However, Luwak uses natural fermentation in vivo to extract the coffee beans, so it has 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.

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.