Description of Musk Coffee Flavor introduction to the taste characteristics of high-quality coffee beans in producing areas

The cat is lonely, nocturnal, alert, sensitive to hearing and smell, day and night, agile, sensitive, cunning and suspicious, so it is called fox cat. Hiding in thickets, grass, tree caves, soil caves and caves during the day, they begin to move in the morning and dusk, often foraging at the edge of the forest, near agricultural land, in valleys, or even near residential areas, and return to their habitats two or three hours later. Except for the breeding season, basically the camp is widely distributed in tropical and subtropical regions of China, [1] including southern Gansu, Sichuan, Shaanxi Qinling, southern Anhui, Zhejiang, Fujian, Jiangxi, Hubei, Hunan, Guangdong, Hainan, Guangxi, Guizhou, Yunnan and low-altitude areas southeast of Xizang (Chayu, Bomi, Motuo, Linzhi, Milin, Cuona, etc.). [5] in the 1960s and 1970s, Kunming Animal Research Institute raised 30 animals in Indonesia, Indo-China Peninsula, India (northeast), Bangladesh, Bhutan, Sikkim, Nepal, Kashmir and other regions outside China. Hangzhou Zoo has raised more than 10 animals, but there are no breeding populations, one of the reasons is that the problem of reproduction has not been really solved. Guangzhou Zoo has kept big cats for quite a long time and has been able to breed successfully. There are small populations of big cats at the Ahmedabad Zoo in India, which are raised to collect their glandular secretions.

In the coffee industry, Kopi Luwak is widely regarded as a product with novelty as the selling point. "the consensus in the industry is that it tastes bad," said the American Special Coffee Association (Specialty Coffee Association of America,SCAA). SCAA quoted a coffee expert as saying: "obviously, the selling point of Kopi Luwak is its story, not its quality." Using the SCAA standard, Kopi Luwak scored two points lower than the lowest score for the other three types of coffee. It can be speculated that the processing of Kopi Luwak diluted the high-quality acidity and taste and made the taste more insipid. 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. While the coffee fruit through its digestive system, is digested only the pulp of the fruit appearance, the hard coffee beans are then intact by the civet digestive system Luwak belong to omnivores, they are withdrawn, sensitive sense of smell, thick hair and long tail, like to walk at night, living in tropical rain forests below 2000 meters above sea level, subtropical evergreen broad-leaved forests, mountain shrubs or hills, mountains, grass and other places. 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 valuable coffee that first introduced Ruwak coffee to the United States (M.P. Mountanos) pointed out that at first, when I heard about this kind of coffee fermented in the body, I thought it was a joke in the industry, but I didn't take it seriously. it was only when I saw a special report on Ruwak coffee in National Geographic that I became interested in her. it took seven years to find a stable supply and began to introduce a small amount to the United States.