Insipid taste of civet coffee flavor taste manor characteristics of boutique coffee beans

Of course, many people also seem to regard this insipid taste as the advantage of this kind of coffee. "

Tim Carman, a food columnist for the Washington Post, commented on Kopi Luwak sold in the United States and concluded that "it tastes like Folger coffee." It's like rotten, lifeless taste. It's like petrified dinosaur shit in bath water. I can't finish it. "

The civet likes to choose the most ripe, sweet, juicy coffee fruit in the coffee tree as food. The coffee fruit passes through its digestive system, and only the pulp on the outside of the fruit is digested, and the hard coffee beans are then excreted intact by the civet's digestive system.

In this way, in the process of digestion, the coffee beans have an unparalleled magical change, the flavor tends to be unique, the taste is particularly mellow, and the rich, round and sweet taste is also incomparable to 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.

Because wild civets are obviously better at selecting good coffee fruits, so that this kind of coffee has outstanding characteristics Luwak is an omnivore, they are withdrawn by nature, have a good sense of smell, have thick hair and long tail, like to walk at night, and live in tropical rain forests, subtropical evergreen broad-leaved forests, mountain shrubs or hills, mountains, grass and other places below 2000 meters above sea level. Their foods include small beasts, birds, amphibians and reptiles, crustaceans, fruits and seeds of insects and plants, and so on. This rare coffee is called Kopi Luwak, also known as Sumatran civet coffee. After a unique fermentation process, its flavor is very different from that of ordinary coffee.

Traditionally, coffee fruit is washed or tanned to remove the peel, pulp and sheep skin, and finally take out the coffee beans, but Luwak uses the method of natural fermentation in the body to remove the coffee beans, so it has a special flavor. In the mountains of Indonesia, there is a kind of civet named Luwak that likes to eat oar coffee fruit, but the hard coffee seeds cannot be digested. With the excrement, Indonesians find that the coffee beans fermented by civets' intestines and stomach are very thick and mellow, so they collect civets' feces, sift them out, and brew them to drink. Due to the scarcity of production, the price remains high. It was the world's most expensive coffee that first introduced Ruwak coffee to the United States (M.P. Mountanos) pointed out that when he heard about this kind of internal fermentation coffee, he thought it was a joke in the industry, but did not take it seriously. later, when he saw a special report on Ruwak coffee in National Geographic, he became interested in her. it took seven years to find a stable source of supply and began to introduce a small amount to the United States.